Brinjal Tomato Chutney

Recipe by
Total Time:
15-30 minutes
Serves: 4
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Difficulty: Medium

Take a look at more Pickles-Chutneys Recipes. You may also want to try Dudhi (Bottlegourd) Peel Chutney, Banana Chutney, Sweet and Sour Ginger Sambal , Sambal Belacan

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  • 3 - brinjal
  • 1 - tomato
  • 1 - onion
  • 2 tbsp - oil
  • 1/4 tsp - tamarind paste
  • 3 - green chillies
  • 4 - red chillies
  • 1 tsp - mustard seeds
  • 1/2 tsp - methi seeds
  • 1 tsp -cumin seeds
  • a pinch of asafoetida
  • salt to taste

How to Make Brinjal Tomato Chutney

  • Cut the brinjals into one-inch pieces and put them in salt water.
  • Cut the tomato and onion into small pieces.
  • Heat 1.5 tbsp of oil in a saucepan and fry the brinjals until half done.
  • Add the onion and tomato pieces and fry until the brinjal is very soft. Leave aside for cooling.
  • In a separate pan, add 1/2 tbsp of oil. Add mustard and methi seeds.
  • When the mustard seeds begin to splutter, add cumin, asafoetida and red chillies.
  • When the seasoning cools down enough, grind together with green chillies, salt and tamarind.
  • Mash the fried brinjal-onion mixture well and mix it with the ground paste.