Green Tomato and Eggplant Chutney

A Rustic Delight from North Karnataka

This Green Tomato and Eggplant Chutney is a treasure of North Karnataka that thrives on rustic delights – a vibrant, tangy condiment that perfectly captures the essence of traditional Karnataka cooking. In North Karnataka, chutneys are more than just accompaniments; they're an integral part of every meal. The pairing of tart green tomatoes with tender eggplant creates a unique flavor profile that's both comforting and exciting. What makes this chutney special is its versatility – it works beautifully as a side dish with rotis, as a flavorful dip for bread, or even as a salsa-like accompaniment to rice dishes.

The beauty of this recipe lies in its simplicity. The peanuts add richness and body, while the green chilies provide just the right amount of heat. Fresh coconut brings a subtle sweetness that balances the tangy tomatoes, and the aromatic tempering (or oggarane as it's called in Kannada) elevates the entire dish with its fragrant spices.

Ingredients

For the Chutney Base:

• 8-10 raw peanuts

• 6 medium heat green chilies

• 1-2 large green tomatoes

• 1 green Asian-style eggplant

• 1/4 cup fresh coconut

• 1 tablespoon coriander powder

• 3 cloves of garlic

• 1 teaspoon cumin seeds

• 1 teaspoon jaggery

• Salt to taste

For the Tempering (Oggarane):

• 1 tablespoon cooking oil

• 1/2 teaspoon mustard seeds

• 6 curry leaves

• 2 tablespoons chana dal

• 1 small onion, roughly chopped

• 1/2 teaspoon turmeric powder

• Fresh cilantro for garnish

Instructions

Cook the Vegetables

1. Bring 2 cups of water to a boil in a medium saucepan.

2. Add the peanuts, green chilies, green tomatoes, and eggplant to the boiling water.

3. Loosely cover with a lid and cook on medium heat until all vegetables are tender, approximately 15 minutes.

4. The vegetables should be soft enough to pierce easily with a fork.

Prepare the Chutney

1. Transfer the cooked vegetables along with some of the cooking liquid to a blender.

2. Add garlic, fresh coconut, coriander powder, cumin seeds, salt, and jaggery.

3. Blend on low speed to achieve a coarse paste consistency. Don't over-blend – the texture should have some character, not be completely smooth.

Make the Tempering

1. Heat a skillet over medium heat and add the cooking oil.

2. Once the oil begins to smoke slightly, add mustard seeds and let them splutter.

3. Immediately add curry leaves and chana dal, toasting for about a minute until aromatic.

4. Add the chopped onions and turmeric powder, sautéing for 2 minutes until onions are barely soft but still have some bite.

Combine and Finish

1. Pour the blended chutney mixture into the skillet with the tempering.

2. Simmer on low heat for 7 minutes, stirring occasionally.

3. Taste and adjust salt as needed.

4. Garnish with fresh cilantro and turn off the heat.

Serving Suggestions

This versatile chutney shines in many ways:

• With Rotis or Chapatis: The traditional way to enjoy this chutney

• As a Dip: Perfect for any Indian bread or even toasted pita

• With Rice: Mix it with plain rice for a quick, flavorful meal

• As a Salsa: Serve alongside grilled meats or vegetables for a unique twist

Storage Tips

Store this chutney in the refrigerator for up to 10 days in an airtight container. The flavors actually develop and improve after a day or two, making it even more delicious as leftovers.

Cultural Note

This recipe represents the heart of North Karnataka's culinary philosophy – using what's available locally and seasonally to create something deeply satisfying. Green tomatoes, often considered a "waste" product when tomato plants are cleared, become the star ingredient here. It's a perfect example of how traditional cooking celebrates resourcefulness and minimizes food waste.

The technique of boiling vegetables before grinding them is typical of many Karnataka chutneys as the farming community's valuable skill is multitasking and they rarely have time in the morning to sit and saute veggies for long time, but this rustic, homestyle texture.

Try this recipe when you have green tomatoes on hand, and experience a taste of authentic North Karnataka cuisine right in your own kitchen!