Authentic Potato & Brinjal Chutney Recipe – Easy Indian Side Dish

Last Updated on 2 months by Neha Deshmukh

Authentic Potato & Brinjal Chutney Recipe – Easy Indian Side Dish

Hey everyone! Today, I’m sharing a recipe that’s been a staple in my family for generations – a wonderfully flavorful Potato & Brinjal Chutney. It’s the kind of side dish that just makes a meal, and honestly, I can’t imagine a South Indian thali without a vibrant chutney like this. It’s surprisingly easy to make, and the taste? Absolutely addictive!

Why You’ll Love This Recipe

This chutney is more than just a condiment; it’s a little burst of comfort. It’s perfect with idli, dosa, vada, or even rice and roti. Plus, it’s a fantastic way to sneak in some veggies! It’s quick to whip up, requires minimal ingredients, and the flavour is just…wow. Trust me, you’ll be making this one again and again.

Ingredients

Here’s what you’ll need to create this deliciousness:

• 2 teaspoon peanut oil
• 1 onion
• 2 country tomatoes
• 2 green chillies
• 1 teaspoon salt
• 1 teaspoon turmeric powder
• 1 medium potato
• 200 grams baby brinjals
• 0.25 teaspoon sugar (optional)

Ingredient Notes

Let’s talk ingredients! A few little tips can make all the difference.

Peanut Oil: Regional Variations & Health Benefits

Peanut oil is traditionally used in this recipe, lending a lovely nutty flavour. In some regions of India, you’ll find people using mustard oil for a more pungent kick! About 2 teaspoons (10ml) is perfect.

Country Tomatoes: What Makes Them Special

I prefer using deshi or country tomatoes (also known as Indian tomatoes) because they have a unique sweetness and slightly tangy flavour. If you can’t find them, regular tomatoes will work, but you might want to add a tiny squeeze of lemon juice to brighten things up.

Baby Brinjals: Choosing the Best Quality

Baby brinjals (small eggplants) are ideal for this chutney – they cook quickly and have a delicate flavour. Look for firm, shiny brinjals with no blemishes. About 200 grams is a good amount.

Green Chillies: Adjusting the Spice Level

Green chillies bring the heat! Feel free to adjust the quantity based on your spice preference. I usually use 2, but if you like it milder, use just one, or remove the seeds.

Turmeric Powder: The Golden Spice & Its Uses

Turmeric isn’t just about colour; it adds a lovely earthy flavour and is packed with health benefits. A teaspoon is perfect for this recipe.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, heat the peanut oil in a pan over medium heat.
2. Sauté the finely chopped onion until it’s soft and translucent – about 3-4 minutes.
3. Now, add the chopped green chillies, roughly chopped country tomatoes, salt, and turmeric powder. Cook for another 2 minutes, until the tomatoes start to soften and release their juices.
4. Next, dice the potato and add it to the pan along with the baby brinjals. Add about 1/2 cup (120ml) of water, and the optional sugar.
5. Time to pressure cook! Close the lid of your pressure cooker and cook for 3 whistles on medium heat. Once done, let the pressure release naturally – don’t force it!
6. Once the pressure has completely released, open the cooker. Now comes the fun part – mash everything thoroughly with a potato masher or the back of a spoon until you achieve a nice, chutney-like consistency.

Expert Tips

• Don’t overcook the vegetables in the pressure cooker, or the chutney will become too watery.
• If the chutney is too thick, add a splash of water to loosen it up.
• For a smoother chutney, you can blend it briefly in a mixer, but I prefer the rustic texture of a mashed chutney.

Variations

This recipe is super versatile! Here are a few ways to customize it:

Vegan Adaptation

This recipe is naturally vegan! No changes needed.

Gluten-Free Adaptation

Also naturally gluten-free! Enjoy.

Spice Level Adjustment (Mild to Spicy)

As mentioned before, adjust the number of green chillies. You can also add a pinch of red chilli powder for extra heat. My friend, Priya, loves adding a tiny bit of Kashmiri chilli powder for colour and mild spice.

Festival Adaptations (Janmashtami, Ganesh Chaturthi)

This chutney is often made during Janmashtami and Ganesh Chaturthi festivals in Maharashtra and South India. It’s a delicious accompaniment to the festive meals.

Serving Suggestions

This chutney is incredibly versatile! Here are a few ideas:

• Serve it with idli, dosa, and vada for a classic South Indian breakfast.
• Enjoy it with rice and roti for a simple yet satisfying meal.
• It’s also fantastic as a dip for vegetable sticks or pakoras.

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 is the best way to serve this chutney?

Honestly, any way you like! It’s amazing with almost anything. But traditionally, it’s served alongside South Indian breakfast staples like idli, dosa, and vada.

Can I make this chutney ahead of time?

Yes, absolutely! You can make it a day or two in advance. The flavours actually develop even more over time.

What kind of oil is traditionally used in this recipe?

Peanut oil is the most traditional choice, but you can also use mustard oil or any other neutral-flavored oil.

Can I use regular tomatoes instead of country tomatoes?

Yes, you can! Just add a squeeze of lemon juice to balance the flavours.

How can I adjust the consistency of the chutney?

If it’s too thick, add a little water. If it’s too thin, cook it for a few more minutes to evaporate some of the moisture.

Is this chutney suitable for kids?

You can definitely make it kid-friendly by reducing or omitting the green chillies. My little nephew loves it with his idli!

I hope you enjoy this recipe as much as my family does. Happy cooking!