How to make Brinjal Tomato Chutney

This recipe is from FoodFood TV channel & has featured on Sanjeev Kapoor Kitchen.

Main Ingredients : Brinjals (बैंगन), Tomatoes (टमाटर)

Cuisine : Indian

Course : Pickles, Jams and Chutneys

Brinjal Tomato Chutney Recipe Card

Brinjal Tomato Chutney

Hindi: baingan
Also called by names like aubergine and eggplant, this purple hued fleshy vegetable is a versatile thing and fun to cook with. Dish-up a very traditional bharta with it, bake a lasagna with parmesan and eggplant or just fry it for a great accompaniment with dal-chawal, brinjal is versatile. To choose one without seeds, pick the lighter one with a smooth shiny skin.

You can also find more Pickles, Jams and Chutneys recipes like Mango Pickle With A Twist, Pickled Cucumber, Mirchi Cha Thecha, Amer Mishti Achar.

Prep Time : 11-15 minutes

Cook time : 0-5 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Spicy

Ingredients for Brinjal Tomato Chutney Recipe

  • Brinjals cut into cubes with skin 2

  • Tomatoes 2 medium

  • Oil 2 tablespoons

  • Salt to taste

  • Scraped fresh coconut 3 1/2 tablespoons

  • Green chillies 6

  • Turmeric powder 1/4 teaspoon

  • Tamarind paste 1 tablespoon

  • Mustard seeds 1 teaspoon

  • Curry leaves 10-12


Step 1

Heat 1 tbsp oil in a non-stick pan. Add brinjals and saute.

Step 2

Roughly chop tomatoes and add alongwith salt. Toss and cook.

Step 3

Dry roast coconut till lightly browned. Remove from heat and cool.

Step 4

Roughly chop green chillies and add to the brinjal and tomatoes. Cover and cook further.

Step 5

Add turmeric powder, mix well, cover and cook till the vegetables turn soft. Switch off heat and keep it covered.

Step 6

Take roasted coconut in a grinder jar alongwith tamarind paste and cooked brinjal-tomato mixture. Grind into a coarse chutney and transfer into a bowl.

Step 7

Heat 1 tsp oil in a non-stick pan. Add mustard seeds and curry leaves and let the seeds splutter. Add this tempering to chutney and mix well.

Step 8

Serve as an accompaniment.