There's something magical about the way a good chutney can transform the simplest meal into something special. This Broccoli Eggplant Chutney started as a personal health mission. I was looking for creative ways to sneak more fiber into my family's diet without hearing the usual groans about "another healthy side dish." When I discovered that broccoli and eggplant together pack a serious fiber punch (17% of your daily needs in just 3 tablespoons!), I knew I had to create something that tasted too good to be "health food."
What began as a nutritional experiment quickly became my signature dish at family gatherings. The smoky depth from the eggplant combined with the subtle nuttiness of broccoli creates this incredible flavor that pairs beautifully with everything from dosas to simple rice and dal. And the best part? Everyone asks for seconds without realizing they're loading up on fiber and nutrients!
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Ingredients
This chutney combines humble vegetables with aromatic spices for a flavor explosion.
For Chutney:
- Broccoli florets
- Eggplant
- Oil
- Green chilies
- Tamarind pulp
- Salt
- Onions
- Garlic
- Cumin
- Flaxseed powder
For Tempering:
- Ghee
- Mustard seeds
- Urad dal
- Channa dal
- Cumin
- Dried red chili
- Curry leaves
See recipe card for quantities.
Let's Make Some Broccoli Eggplant Chutney!
Here is step by step process:
Equipment
You don't need fancy equipment to make this chutney shine! Here's what I use:
- Airtight container for storage
- A good heavy-bottomed pan (my trusty cast iron works wonders here)
- Mortar and pestle (or food processor if you're short on time)
- Small tempering pan
- Wooden spoon
Storage
Here's a little secret - this chutney actually gets better with time! The flavors deepen and meld together beautifully after a day or two in the fridge. I store mine in an airtight glass container where it keeps well for up to a week.
You can also freeze portions in ice cube trays for up to three months - perfect for those nights when you need a flavor boost but don't have time to cook!
Top Tip
Don't rush the cooking of the vegetables! That slow softening process is what develops the deep, complex flavors that make this chutney special. If you're in a hurry, you can speed things up by adding a tablespoon of water and covering the pan, but the slow-cooked version is worth the wait if you have the time.
Nutritional value for Broccoli Eggplant Chutney
One serving of Broccoli Eggplant Chutney, which is 3 tablespoon, contains 82 calories with 2g of protein, 4g of fiber and 12g of carbs.
FAQ
Absolutely! I've made this with frozen broccoli many times. Just thaw it first and squeeze out any excess moisture before cooking.
I wouldn't recommend it! The tempering is what gives this chutney its soul. Those toasted spices and golden onions create layers of flavor that make this chutney truly special.
However, if you are being mindful of the oil usage, I would skip and dry roast the tempering seeds and onions.
Onions are a must in this dish.
This sometimes happens if your eggplant is very mature. Try selecting smaller, younger eggplants, or if you're worried, you can salt the eggplant chunks and let them sit for 30 minutes before rinsing and proceeding with the recipe.
You can, but then it would just be broccoli chutney!
I hope you enjoy making this chutney as much as I enjoy sharing the recipe! There's something deeply satisfying about transforming simple vegetables into something so flavorful. Let me know in the comments if you try it and what you pair it with!
Related
Looking for other recipes like this? Try these:
Pairing
These are my favorite dishes to serve with Broccoli Eggplant Chutney:
Broccoli Eggplant Chutney
Ingredients
For Chutney:
- 2 cups (240 g) broccoli - chopped
- 2 cups (163 g) eggplant - chopped
- 2 teaspoon peanut oil
- 5 (14 g) green chilies
- 1 tablespoon (12 g) tamarind pulp
- ½ teaspoon salt - adjust to taste
- ½ cup (71 g) onions
- 5 cloves (10 g) garlic
- 1 tablespoon cumin seeds
- 2 tablespoon flaxseed powder
For Tempering:
- 1 teaspoon ghee
- ½ teaspoon mustard seeds
- ½ teaspoon urad dal
- ½ teaspoon Chana dal
- ½ teaspoon cumin seeds
- 1 dry red chilies - broken
- ½ teaspoon Asafoetida (Hing)
- 5-6 fresh curry leaves
Instructions
Cook the Vegetables:
- Heat 2 teaspoon peanut oil in a pan. Add 2 cups broccoli, 2 cups eggplant,5 cloves garlic, 1 tablespoon cumin seeds, 1 tablespoon tamarind pulp, 5 green chilies and ½ teaspoon salt. Cook until soft and slightly browned.
Blend the Chutney:
- Let the cooked mixture cool slightly.
- Add it to a blender or hand grind it. Blend until smooth but slightly chunky.
- Add 2 tablespoon flaxseed powder and mix it in.
Prepare the Tempering:
- In a small pan, heat 1 teaspoon ghee and add ½ teaspoon mustard seeds, ½ teaspoon urad dal, ½ teaspoon Chana dal, ½ teaspoon cumin seeds, 1 dry red chilies, ½ teaspoon Asafoetida (Hing), and 5-6 fresh curry leaves.
- Saute until aromatic and add ½ cup onions.
- Saute for 2 min and pour over the blended chutney.
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