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Brinjal Tomato Chutney

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

Preparation Time : 11-15 minutes

Cooking time : 0-5 minutes

Servings : 4

Brinjal Tomato Chutney

Main Ingredients

Brinjals , Tomatoes




Pickle Jams Chutneys

Level Of Cooking



  • Brinjals cut into cubes with skin
  • Tomatoes
    2 medium
  • Oil
    2 tablespoons
  • Salt
    to taste
  • Scraped fresh coconut
    3 1/2 tablespoons
  • Green chillies
  • Turmeric powder
    1/4 teaspoon
  • Tamarind paste
    1 tablespoon
  • Mustard seeds
    1 teaspoon
  • Curry leaves


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.

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