Spicy Tomato Brinjal Chutney (Kathirikai Chutney)
50 minutes
1239 reads
About Spicy Tomato Brinjal Chutney (Kathirikai Chutney)
This vibrant Tomato Brinjal Chutney, also known as Kathirikai Chutney, is a quick and flavorful South Indian side dish perfect for elevating your everyday meals. The tangy tomatoes blend beautifully with the subtle earthiness of eggplant (brinjal), creating a symphony of tastes in every bite.Infused with aromatic mustard seeds, Bengal gram, asafoetida, garlic, and onion, this chutney is bursting with authentic South Indian flavors. It's incredibly versatile, serving as a delicious accompaniment to idli, dosa, rice, or even ragi kali.Learn how to prepare this easy and tempting chutney, and get ready to impress your family and friends with its delightful taste and aroma. This recipe provides a simple yet authentic approach to a South Indian culinary classic.
Stop Thinking About What to Cook Every Day
Weight loss, PCOS, and Healthy Eating, all planned out for you. Just follow the plan and cook. From ₹499.
Recipe Time & More
Prep20 minutes
Cook30 minutes
Total50 minutes
Ingredients
Aromatics & Spices
- 1 tsp Mustard Seed rai
- 1 tbsp Bengal Gram Dal also known as chana dal
- 1/2 tsp Asafoetida hing
- 4 clove Garlic
- 1 medium Onion finely sliced
- 1-2 Chili adjust to your spice preference, red
- 1 sprig Curry Leaf
Vegetables
Seasoning & Oil
- 1/2 tsp Turmeric haldi
- 1 tsp Chili Powder adjust to your spice preference, red
- 1.5 tsp Salt or to taste
- 2 tbsp Oil vegetable or coconut oil
- 1/2 cup Water or as needed
Instructions
Sauté Aromatics
- Heat oil in a pan. Add mustard seeds and let them splutter. Add Bengal gram, asafoetida, and garlic; sauté for 1 minute.
Add Vegetables and Spices
- Add sliced onion, red chilies, and curry leaves. Sauté for 2 minutes. Stir in turmeric powder, red chili powder, and salt.
Simmer the Chutney
- Add chopped tomatoes, potatoes, and eggplant. Sauté for 5-7 minutes until tomatoes soften. Add water to cover the vegetables.
Cook and Blend
- Bring to a simmer, cover, and cook for 15 minutes, or until the vegetables are tender and the sauce has thickened. Check seasoning and adjust as needed. Once cooked, use a masher or a large spoon to roughly crush the vegetables to a semi-coarse consistency. Avoid using a blender for a better texture.
Serve and Enjoy
- Transfer the chutney to a serving bowl. Serve hot with idli, dosa, rice, or ragi kali.
Recipe Notes
Expert Tips for the Best Tomato Brinjal Chutney
- Soaking the eggplant in water prevents it from turning dark and bitter.
- Adjust the amount of red chilies to control the spice level according to your preference.
- For a smoother chutney, you can lightly pulse the cooked mixture in a food processor after mashing. Don't over-process!
- Add a squeeze of lime juice at the end for extra zing.
Related Posts You May Like
Recipe Nutrition
Calories: 125kcalCarbohydrates: 8gProtein: 9gFat: 6gPolyunsaturated Fat: 1.8gMonounsaturated Fat: 3.6gSodium: 855mgFiber: 2gSugar: 3g
Loganayaki Thamilselvan
Articles: 40
6 Comments
Leave a Reply
You must be logged in to post a comment.
What a great recipe! Thanks for sharing.
Yum! This recipe is a must-try.
This is so tempting! Thank you.
Great recipe! I’m eager to try it.
Delicious
This looks incredible! Thank you.