Tomato (टमाटर) Brinjal (बैंगन) Salad and Sprouts
Brinjal Tomato Chutney Recipe

Brinjal Tomato Chutney is a versatile side dish that can be accompanied with anything from south indian food i.e Idli to North Indian food i.e Parathas. Brinjal and tomatoes are packed with vitamins, dietary fibre and minerals. These beautiful vegetables have the power to lower cholesterol and help in weight management as well.

Recipe Cuisine: South Indian
Total Time (Minutes): 20
  • Brinjals, cut into cubes with skin - 2
  • Chopped Tomatoes - 2
  • Oil 1 tbsp + 1 tsp
  • Salt to taste
  • Tamarind paste 1 Tbsp
  • Dry Roasted Coconut (Freshly Scraped) - 3 Tbsp
  • Few green chillies
  • One Fourth Spoon Turmeric Powder
  • Mustard seeds - 1 Tbsp
  • Few Curry Leaves

  1. Heat 1 tbsp oil in a non-stick pan. Add brinjals and saute. Add chopped tomatoes, chillies & salt.
  2. Add turmeric powder, mix well, cover and cook till the vegetables turn soft. Switch off heat and keep it covered. Let it cool for some time.
  3. Blend coconut powder, tamarind paste and cooked brinjal-tomato mixture. Grind into a coarse chutney and transfer into a bowl.
  4. 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.
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