Brinjal Tomato Chutney

 

This is one of the traditional and andhra style recipe and make this chutney using mortar instead of mixie gives different and delicious taste.Eating this chutney with rice (adding ghee) is very good combination ....this one is enough to finish our  meal ..no need to any other curries...

 Ingredients

Green chillies	100 grs
brinjal	5
tomato	2
oil	3 spoon
cumin seeds	1/4 spoon
garlic cloves	10
salt	to taste
tamarind	3 flakes
mustard seeds	1/4 spoon
urad dal	1/4 spoon
chanda dal	1/4 spoon
curry leaves	few

Preparation

Wash brinjal,tomatoes and green chillies .
Cut green chillies into two pieces.
Cut brinjal and tomatoes into pieces.
Remove upper layer of garlic cloves.
Wash and chop coriander leaves finely.

Method

1.Take a pan and add oil when pan is heated.
2.Add green chilli pieces when oil is heated.fry for 2 minutes.
3.Remove green chili pieces from the oil and add brinjal and tomato pieces and cook until they become tender.
4.Add tamarind  when water is coming from the vegetables.
5.Cook until  3/4 of water is evaporated .Put off the flame.
6.Take a mixie jar and add  fried green chilli pieces,tamarind,cumin seeds and salt and blend it well.
7.Then add cooked brinjal and tomato pieces and make a coarse paste.
7.Taste it if salt is enough or not.
8.Add some more salt if it required.
9.Take a pan and put on the flame.
10.Add 1/ 2spoon of oil and mustard seeds when oil is heated well.
11.fry mustard seeds when they started to splutter.
12.Then add urad dal or chana dal  and fry until they become to golden colour.
13.Then add curry leaves and finely chopped coriander leaves and put off the  flame.
14.Add this seasonings to brinjal tomato chutney and mix well.
15.Take this chutney with hot white rice and adding ghee.....

Keep in the mind

we can use  dry chillies instead of green chillies.
brinjal quantity should be more than tomatoes.
With out tomatoes  we can prepare this brinjal chutney also.
Adding garlic and cumin seeds increases the taste of the chutney.

Onion Brinjal Coarse chutney

This is one of the grand mother's chutney.In those days they used mortar and pestle for preparing chutnies.I am also using mortar and pestle to prepare this chutney coarsely.This is different from normal chutney preparation.Making paste of fried chana dal and onion pieces gives some different taste to this chutney and coriander leaves also gives light green shade and gives nice aroma.

Ingredients

brinjal	1/4 kg
onion	1
coriander leaves	1 cup
dry chillies	25 grs
oil	2 spoon
mustarad seeds	1/4 spoon
cumin seeds	1/4 spoon
garlic cloves	10
curry leaves	few
salt	to taste
chanda dal	1 spoon
urad dal	1/4 spoon
tamarind falkes	3

Preparation

Wash brinjal,coriander leaves,onion with water.

Cut brinjal into small pieces.and put in salt adding water till using in cook.

Cut onions into small pieces.

Cut coriander leaves into small pieces.

Remove upper layer of the garlic cloves.

Method

1.Put pan on the flame and after heating the pan add oil.

2.When oil is heated add dry chillies.fry for 2  minutes till they become to dark colour and gives smoke aroma.keep aside.

3. Add chana dal and fry till they become to golden colour and keep aside.

4.Add brinjal pieces and fry till brinjal pieces become tender.

5.Then add onion and coriander pieces and also  fry for 1 to 2 minutes.Put off the flame.

6.Take a mixie jar and add fried dry chillies,cumin seeds,garlic cloves,salt,chana dal and tamarind flakes and blend to make fine paste.

7.Add brinjal pieces,onion pieces,coriander leaves pieces in mortar and make a coarse paste by  pounding with pestle.

8.After that add blended dry chilli paste and mix with pestle.Take this chutney in a mixing bowl.

9.Take a pan and put on the flame.

10.Add oil when pan is heated.

12.When oil is heated add mustard seeds and fry.

13.When mustard seeds started to crackle and urad dal and fry till they become to light golden colour.

14.Finally add curry leaves and put off the flame.

15.Add this seasonings to chutney and mix all well.Taste the chutney if salt is enough or not.

16.If not add some salt and serve with hot rice.

17.It is good for dosa and idli also.

Keep in the mind

Using pestle and mortar in not necessary.If you do not have that ones use blender or mixie jar.

But make the chuney coarsely.

There is no  need to fry onions and coriander leaves for long time. Fry them only wetness in the onion and coriander become evaporated.

You can add lemon juice instead of tamarind flakes.2 to 3 spoons lemon juice is enough.