Tomato and Eggplant Chutney

Tomato Eggplant chutney is an easy and simple side that goes well with idly, dosa and rice. This chutney is an excellent way to include eggplants in the diet.

South Indian Eggplant Chutney Recipe:

Eggplants are widely used in South Indian cuisine, it is also known as brinjal. Eggplant tamarind curry is a popular South Indian dish. Eggplant chutney is a spicy and flavorful chutney that goes well with idli, dosa and even you can mix with the white rice and serve. Onion, Peanuts, tomato and eggplants together make a flavorful chutney. This chutney is an excellent way to include eggplants in the kids diet or who don’t like the taste of eggplants like me.

Smart Cooking Tips:

1. Use small eggplants in this recipe.

2. Cook eggplants until tender before adding tomatoes.

Health Benefits of Eggplant:

Eggplant is a healthy purple color vegetable, an excellent source of dietary fiber, iron, calcium, and vitamins. It is rich is phytonutrients that help in supporting brain functions. Eggplants are low in calorie, no cholesterol, and no fat vegetable that is an excellent food for weight watchers and dieters. The dietary fiber in eggplants supports cardiovascular health.

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Tomato and Eggplant Chutney

Prep Time

10 mins

Cook Time

20 mins

Total Time

30 mins

 

Tomato Eggplant chutney is an easy and simple side that goes well with idly, dosa and rice. This chutney is an excellent way to include eggplants in the diet.

Course: Side Dish

Cuisine: Indian

Servings: 4

Author: Antonet Roajer

Ingredients

• 4 no Eggplants Small Size
• 1 cup Onion Chopped
• 2 tbsp Oil
• 1 no Garlic Clove
• 1 tsp Ginger Grated
• 2 no Roma Tomato
• 1 tsp Red Chili Powder (add according to your taste)
• 1 tsp Coriander Powder
• 2 tbsp Peanuts (skinless)
• 2 tsp Salt (to taste)

Instructions

1. In a pan, heat oil, add garlic, grated ginger and cook until the garlic color changes to golden brown. Add peanuts and roast until the peanuts color changes to golden brown.

2. Add chopped onion and cook until the onion becomes soft.

3. Add chopped eggplants and cook until the eggplants become tender.

4. Add chopped tomato and cook until the tomatoes become soft.

5. Add salt, coriander powder, red chili powder and cook until the spices lose its raw smell. Allow to cool, grind to a smooth chutney and serve.

How to Serve Eggplant Chutney?

Serve eggplant chutney with idli, dosa, and rice.