5 dried red chillies (Guntur variety)
6 small brinjal
6 country tomatoes
1 tablespoon Indian sesame oil
3/4 teaspoon rock salt
Char the dried red chillies on the gas stove. Do not blacken it completely. When you place the chillies on fire, the chillies will start to fluff up immediately. It will start to blacken here and there. Remove immediately. Remove the stem from the chillies and set aside.
Prep the brinjals. Remove the stem. Cut the brinjals into four. Add them to water to avoid the brinjals from turning brown.
Prep the tomatoes. Cut the tomatoes into two. Remove the core. Set aside.
Take a pressure cooker. A two or three liter cooker works well for this recipe. Add in all the ingredients to the cooker.
Cook for 5 whistles. Remove from heat and let the pressure settle naturally.
Remove the skin from the tomatoes using a tong. Mash the chutney using a potato masher.
The chutney is ready. No tempering is needed for this chutney.
Enjoy with idli and dosai
Old brinjals taste bitter. So if you make the chutney with brinjals that has been sitting in the fridge for days, your chutney is going to be bitter. So always use fresh brinjals if you want a delicious chutney sans the bitterness.
- Prep Time: 5m
- Cook Time: 10m
Keywords: Brinjal Tomato Chutney