Authentic Brinjal Chutney Recipe – Tamil Nadu Style Tomato & Tamarind

Last Updated on 2 months by Neha Deshmukh

Authentic Brinjal Chutney Recipe – Tamil Nadu Style Tomato & Tamarind

Introduction

Oh, this brinjal chutney! It’s one of those recipes that instantly transports me back to my grandmother’s kitchen. The smoky aroma of roasted brinjals mingling with the tangy tamarind… pure comfort. This Tamil Nadu-style chutney is a little different from others you might find – the addition of tomato and that lovely tempering really elevates the flavors. It’s surprisingly easy to make, and I promise, it’s a total game-changer with rice and idli. Let’s get cooking!

Why You’ll Love This Recipe

This brinjal chutney isn’t just delicious; it’s packed with flavor and incredibly versatile. It’s a fantastic way to use up those extra brinjals sitting in your fridge. Plus, it’s a wonderful introduction to the vibrant flavors of South Indian cuisine. You’ll love how the sweetness of the tomato balances the slight bitterness of the brinjal, and the tamarind adds a delightful tang.

Ingredients

Here’s what you’ll need to whip up this amazing chutney:

• 4 small brinjals (about 200g)
• 3-4 green chilies (adjust to your spice preference)
• 1 large tomato (about 150g)
• 1 teaspoon cumin seeds
• 1-2 teaspoons tamarind paste (adjust to taste)
• 1-2 garlic cloves
• 1 pinch turmeric powder (about ¼ teaspoon)
• ¾ teaspoon salt (or to taste)
• 1 sprig coriander leaves, for garnish
• 1 tablespoon oil
• 1 pinch mustard seeds
• 1 pinch cumin seeds
• 1 sprig curry leaves
• 1 dried red chili

Ingredient Notes

Let’s talk ingredients! A few things will make all the difference:

• Tamarind Paste: This is key to that authentic tangy flavor. You can find it at most Indian grocery stores. If you’re using a block of tamarind, soak it in warm water for about 20 minutes, then extract the pulp.
• Brinjals: In Tamil Nadu, we often use the long, slender varieties of brinjals for chutneys. They have a slightly sweeter flavor and fewer seeds. But any small brinjal will work beautifully!
• Mustard Seed Tempering: Don’t skip the tempering! It’s what gives the chutney that wonderful aroma and adds a lovely textural element. The mustard seeds must pop in the hot oil – that’s how you know it’s ready.

Step-By-Step Instructions

Alright, let’s get down to business!

1. First, chop the brinjals into 1-inch cubes. Place them in a bowl of salted water – this prevents them from turning brown.
2. Heat the oil in a pan over medium heat. Add the slit green chilies and fry until they blister. Remove them and set aside.
3. Now, add the brinjal cubes to the same pan. Sprinkle with salt and sauté until they’re tender and slightly browned. This takes about 8-10 minutes. Remove from the pan and let them cool.
4. In the same pan, cook the chopped tomato until it becomes mushy. Add the cumin and mix well. Cook for another 2-3 minutes.
5. Once the fried vegetables are cool enough to handle, add them to a blender along with the fried green chilies, garlic, tamarind paste, turmeric, and salt. Blend until you have a coarse chutney – you don’t want it completely smooth!
6. Time for the tempering! In a small pan, heat a little oil. Add the mustard seeds and wait for them to pop. Then, add the cumin seeds, dried red chili, and curry leaves. Fry for a few seconds until fragrant.
7. Pour the tempered spices over the chutney and mix well. Garnish with fresh coriander leaves. And that’s it!

Expert Tips

• Don’t overcrowd the pan when frying the brinjals. Work in batches if necessary to ensure they cook evenly.
• Adjust the amount of green chilies and tamarind paste to suit your taste.
• For a smoother chutney, you can add a tablespoon of water while blending.

Variations

This recipe is super adaptable! Here are a few ideas:

• Vegan Adaptation: This recipe is naturally vegan!
• Spice Level Adjustment: If you prefer a milder chutney, remove the seeds from the green chilies before frying. For extra heat, add a pinch of red chili powder while blending. My friend, Priya, loves to add a ghost pepper for a real kick!
• Regional Variations within Tamil Nadu: Some families add a small piece of ginger to the chutney for extra warmth. Others like to include a handful of roasted peanuts for added texture.
• Festival Adaptations: This chutney is often served during festivals like Pongal and Diwali. It pairs beautifully with Pongal, Idli, Dosa, and Vada.

Serving Suggestions

This chutney is incredibly versatile. Here are a few of my favorite ways to enjoy it:

• With hot steamed rice and a dollop of ghee.
• As a side dish with idli and dosa.
• Spread on sandwiches or wraps.
• As a dip for vegetable sticks.

Storage Instructions

Leftover chutney can be stored in an airtight container in the refrigerator for up to 3-4 days.

FAQs

Let’s answer some common questions:

• What type of brinjals are best for this chutney? Long, slender varieties are traditional, but any small brinjal will work.
• Can I use lemon juice instead of tamarind paste? You can, but the flavor won’t be quite the same. Use about 1-2 tablespoons of lemon juice.
• How can I adjust the heat level of the chutney? Remove the seeds from the green chilies for a milder chutney, or add red chili powder for extra spice.
• Can this chutney be made ahead of time? Yes, you can make it a day or two in advance. The flavors actually develop even more over time!
• What is the best way to store leftover chutney? Store it in an airtight container in the refrigerator.
• Is this chutney typically served hot or cold? It’s delicious both ways! Some people prefer it warm, while others enjoy it chilled.