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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

Cuisine

Fusion

Course

Pickle Jams Chutneys

Level Of Cooking

Medium

Ingredients

  • 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

Method

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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