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sutta kathirikkai chutney, smoked eggplant chutney

  • Author: Kannamma - Suguna Vinodh
  • Prep Time: 5 mins
  • Cook Time: 20 mins
  • Total Time: 25 mins
  • Yield: 4 servings 1x


Recipe for sutta kathirikkai chutney / thogayal – smoked eggplant chutney recipe. Recipe with step by step pictures.



  • 250 grams eggplant
  • 3 teaspoon peanut oil
  • 2 teaspoon urad dal
  • 2 teaspoon chana dal
  • 4 dried chillies (use less or more depending on your taste)
  • 1 small piece (teaspoon size) tamarind
  • 1 sprig curry leaves
  • 1/2 cup chopped small onions (Indian shallots)
  • 1 teaspoon salt
  • 1/3 cup fresh shredded coconut


  1. Apply some oil on the eggplant. Place the eggplant on fire and roast the eggplant for 6-7 minutes turning the eggplant frequently with tongs. Char the Eggplant well. Once the skin is blackened, remove the eggplant and place it in a bowl. Wash the eggplant in water to remove the blackened skin. Set aside on a plate. The eggplant will start to leave juices and thats fine.
  2. Heat a teaspoon of peanut oil in a pan and add in the urad dal and chana dal. Once the dal is slightly golden, add in the dried red chillies, tamarind and curry leaves. Saute for a few seconds. Remove the fried mixture and set aside on a plate to cool.
  3. In the same kadai, add in a teaspoon of oil and add in the chopped small onions (Indian shallots). Add in the salt and saute for five minutes till golden.
  4. Add in the fresh shredded coconut and saute for a minute. Remove and set aside on a plate to cool.
  5. Take a mixie jar and add in the fried lentil mixture and the onion-coconut mixture. Sprinkle little water and grind to a coarse paste. Once the mixture is ground, add in the eggplant along with its juices. Do not add any water as the chutney will become very thin.
  6. Pulse for a few seconds. You do not want to grind for a long time after adding the eggplant. The seeds from the eggplant, if ground fine will taste bitter. So after adding the eggplant, just pulse for a few seconds until combined.
  7. The chutney is ready. Serve with idli or dosa.
  • Category: Chutney
  • Cuisine: Tamilnadu