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Eggplant Tomato Chutney

31 May

Eggplant Tomato Chutney.

For quick eggplant chutney, fry onion and tomato in oil along with few dals. Chinese eggplant is chopped up and cooked in the onion tomato mixture till soft. The mixture is ground into paste and seasoned with spices. Serve eggplant tomato chutney with steamed rice or with dosa etc..
Makes: around a Cup of Eggplant Tomato Chutney.


Chinese Eggplant 1 Large
Onion 1 Small
Tomato 1 Large
Ginger 1/2 inch Piece
Green Chile 1
Chana Dal 1 tsp
Urad Dal 1/2 tsp
Turmeric Powder a Pinch
Salt to Taste
Oil 1 tsp


Mustard Seeds 1/4 tsp
Cumin Seeds 1/4 tsp
Urad Dal 1/4 tsp
Broken Dried Red Chiles 3 – 4
Asafoetida a Big Pinch
Curry Leaves 5
Oil 1 tsp

Method of preparation:

Wash , remove stem and dice the eggplant and leave the chopped eggplant in water till necessary.
Remove stem, wash and slice the green chile.
Peel and finely chop the onion.
Wash and chop the tomato.
Peel and mince the ginger.

Heat oil in a pan, add chana dal and urad dal.
Fry till chana dal changes color, add ginger and onion.
Fry till onion starts to brown, add green chile and tomato.
Stir in chopped eggplant, turmeric powder and salt.
Fry briefly and cook covered on low medium flame till eggplant turns soft.
If tomato is not juicy enough, add few splashes of water if necessary.
When eggplant turns soft, remove from heat and cool the mixture to room temperature.
Grind the eggplant mixture into paste using a blender.
Remove the eggplant chutney onto a bowl.

Heat oil in a pan, add all talimpu ingredients in order.
When mustard seeds start spluttering, remove from heat and add to eggplant chutney bowl.
Mix well and serve eggplant tomato chutney with steamed rice or with dosa etc..
Notes: Don’t burn any of the spices.

Suggestions: Make sure to cook the eggplant well.
Variations: You can add a piece of tamarind while grinding the eggplant mixture.
Other Names: Eggplant Tomato Chutney, Vankaya Tomato Pachadi.