Authentic Tomato-Brinjal Chutney Recipe – Guntur Chilli & Sesame Oil

Last Updated on 2 months by Neha Deshmukh

Authentic Tomato-Brinjal Chutney Recipe – Guntur Chilli & Sesame Oil

Introduction

Oh, this chutney! It’s one of those recipes that instantly transports me back to my grandmother’s kitchen. The smoky aroma of the chillies, the tangy sweetness of the tomatoes… it’s pure comfort food. I first made this myself when I was craving a little piece of home, and it’s been a family favourite ever since. It’s surprisingly easy to make, and the flavour is incredible. Get ready to add a little South Indian sunshine to your plate!

Why You’ll Love This Recipe

This Tomato-Brinjal Chutney (also known as Thokku in some regions) is a flavour bomb! It’s a perfect blend of smoky, spicy, tangy, and savoury. It’s also incredibly versatile – amazing with breakfast, lunch, or dinner. Plus, it’s a fantastic way to use up those gorgeous country tomatoes when they’re in season.

Ingredients

Here’s what you’ll need to whip up a batch of this deliciousness:

• 5 dried red chillies (Guntur variety)
• 6 small brinjals
• 6 country tomatoes
• 1 tablespoon Indian sesame oil
• ¾ teaspoon rock salt

Ingredient Notes

Let’s talk ingredients! Getting these right makes all the difference.

Guntur Dried Red Chillies: A Deep Dive into Flavour & Heat

Guntur chillies are famous for their vibrant colour and intense heat. They add a beautiful smoky flavour to the chutney. You can find them at most Indian grocery stores. If you can’t find Guntur chillies, you can substitute with other dried red chillies, but the flavour profile will be slightly different. (Around 15-20 grams)

Indian Sesame Oil: Regional Variations & Health Benefits

Indian sesame oil (also called gingelly oil) has a distinctive nutty flavour that’s essential to South Indian cooking. It adds a lovely aroma and richness to the chutney. Different regions in India use different types of sesame oil – some are lighter, some are darker. (Around 15ml)

Country Tomatoes vs. Hybrid Tomatoes: What’s the Difference?

Country tomatoes (also known as deshi tomatoes) are smaller, more flavourful, and have a slightly tangy taste. They’re perfect for chutneys! Hybrid tomatoes are often larger and less flavourful. If you can find country tomatoes, definitely use them – you’ll taste the difference!

The Importance of Rock Salt in South Indian Cuisine

Rock salt (also known as kala namak) has a unique mineral-rich flavour that’s different from regular table salt. It adds a subtle depth to the chutney. You can find it at most Indian grocery stores. (Around 6 grams)

Step-By-Step Instructions

Alright, let’s get cooking! Don’t worry, it’s easier than it looks.

First, char the dried red chillies on a gas stove until they puff up and develop slight black spots. This step is key for that smoky flavour. Be careful not to burn them! Once charred, remove the stems and set aside.

Next, cut the brinjals into quarters and soak them in water to prevent browning. This keeps them looking nice and fresh.

Halve the tomatoes and remove the cores.

Now, add the brinjals, tomatoes, charred chillies, sesame oil, and rock salt to a pressure cooker.

Cook for 5 whistles, then allow the pressure to release naturally. This usually takes about 10-15 minutes.

Once the pressure is released, carefully remove the tomato skins using tongs. They should slip off easily.

Finally, mash everything together using a potato masher. Don’t over-mash – a little texture is nice!

Serve warm with your favourite South Indian dishes.

Expert Tips

• Don’t skip the charring step for the chillies! It really makes a difference.
• Soaking the brinjals in water prevents them from turning brown and keeps them tender.
• Allowing the pressure to release naturally ensures the flavours meld together beautifully.

Variations

Want to switch things up? Here are a few ideas:

Spice Level Adjustment: Mild, Medium, and Hot

• Mild: Reduce the number of chillies to 2-3.
• Medium: Stick with the 5 chillies as the recipe states.
• Hot: Add 6-7 chillies, or even a pinch of chilli powder for extra kick! My friend, Priya, loves to add a tiny bit of Byadagi chilli for colour and mild heat.

Vegan Adaptation

This recipe is naturally vegan! No changes needed.

Gluten-Free Confirmation

This recipe is naturally gluten-free.

Festival Adaptations: Serving with Makar Sankranti/Pongal Meals

This chutney is a wonderful addition to a Makar Sankranti or Pongal feast! It pairs beautifully with the sweet and savoury dishes served during these festivals.

Serving Suggestions

Best Accompaniments: Idli, Dosa, Rice & More

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

• With fluffy idlis
• Spread on crispy dosas
• Mixed with hot rice and a dollop of ghee
• As a side dish with uttapam

Exploring Regional Pairings

In my family, we also love it with vada and bondas!

Storage Instructions

Leftover chutney can be stored in an airtight container in the refrigerator for up to 3-4 days. The flavour actually gets better with time!

FAQs

Can I use other types of chillies instead of Guntur chillies?

Yes, you can! But the flavour will be different. Kashmiri chillies will give you colour but less heat. Other dried red chillies will work, but adjust the quantity based on their heat level.

What if I don’t have a pressure cooker? Can I use a pot?

Yes, you can! Cook the ingredients in a heavy-bottomed pot over medium heat, covered, for about 30-40 minutes, or until the brinjals and tomatoes are very soft. You may need to add a little water to prevent sticking.

How can I adjust the chutney’s consistency?

If the chutney is too thick, add a tablespoon or two of hot water and mix well. If it’s too thin, cook it for a few more minutes, uncovered, to allow some of the moisture to evaporate.

Can this chutney be made ahead of time? How long will it last?

Yes, absolutely! It actually tastes better the next day. It will last for 3-4 days in the refrigerator in an airtight container.

What is the best way to remove the tomato skins after pressure cooking?

The skins should slip off easily with a pair of tongs. If they’re stubborn, you can briefly run the tomatoes under cold water.