How to make Brinjal Tomato Chutney - Cook Smart -
This chutney serves as an excellent accompaniment – a speciality of Andhra
This recipe is from FoodFood TV channel & has featured on Sanjeev Kapoor Kitchen.
Main Ingredients : Medium brinjal, Medium tomatoes
Cuisine : Andhra
Course : Pickles, Jams and Chutneys
You can also find more Pickles, Jams and Chutneys recipes like Cucumber Achaar Tomato Achar Carrot Chutney Moutabel
Brinjal Tomato Chutney - Cook Smart Recipe Card
The cuisine of Andhra Pradesh is reputedly the spiciest of all Indian cuisine. Foods include both the original spicy Andhra cooking and Muslim-influenced Hyderabadi cuisine. Rice is the staple diet and is used in a wide variety of ways.
Hyderabadi cuisine is influenced by the Muslim population, which arrived in Andhra centuries ago. Much of the cuisine revolves around meat. It is rich and aromatic, with a liberal use of exotic spices, ghee, nuts and dry fruits.
Prep Time : 11-15 minutes
Cook time : 16-20 minutes
Serve : 4
Level Of Cooking : Easy
Taste : Tangy
Ingredients for Brinjal Tomato Chutney - Cook Smart Recipe
Medium brinjal cut into cubes 2
Medium tomatoes 2
Oil 2 tablespo teaspoons
Salt to taste
Fresh coconut scraped 3 1/2 tablespoons
Green chillies 3
Turmeric powder 1/4 teaspoon
Tamarind paste 1 tablespoon
Mustard seeds 1 teaspoon
Curry leaves 10-12
Method
Step 1
Heat 2 tablespoons oil in a non-stick pan. Add brinjals and saute.
Step 2
Roughly chop tomatoes and add along with salt. Mix and cook.
Step 3
Dry roast coconut on another non-stick pan till lightly browned. Transfer into a bowl and cool.
Step 4
Roughly chop green chillies and add to the brinjal and tomatoes. Cover and cook further.
Step 5
Add turmeric powder to the brinjal-tomato mixture, mix well, cover and cook till the vegetables turn soft. Switch off heat and keep it covered.
Step 6
Put roasted coconut into a grinder jar. Add tamarind paste.
Step 7
Cool the brinjal-tomato mixture slightly and add to the grinder jar and grind slightly coarsely.
Step 8
Heat 2 teaspoons oil in another non-stick pan. Add mustard seeds and let them splutter. Add curry leaves and sauté for a few seconds. Add this tempering to chutney and mix well.
Step 9
Serve as an accompaniment.
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
