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Broccoli Eggplant Chuntey

Published: May 21, 2025 by admin · This post may contain affiliate links · Nutrition values are estimates only. Leave a Comment

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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."

Freshly prepared broccoli eggplant chutney served in a traditional bowl ready to enjoy

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!

Jump to:
  • Ingredients
  • Let's Make Some Broccoli Eggplant Chutney!
  • Equipment
  • Storage
  • Top Tip
  • Nutritional value for Broccoli Eggplant Chutney
  • FAQ
  • Related
  • Pairing
  • Broccoli Eggplant Chutney

Ingredients

This chutney combines humble vegetables with aromatic spices for a flavor explosion.

Fresh ingredients for homemade broccoli eggplant chutney arranged on a wooden table

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:

Broccoli, eggplant, and spices in a pan ready to cook for flavorful vegetable chutney
Cooking broccoli eggplant chutney with covered lid to properly soften vegetables
Stirring softened broccoli and eggplant mixture for homemade chutney preparation
Covered pan cooking broccoli and eggplant mixture for traditional Indian chutney
Fully softened broccoli and eggplant mixture ready for grinding into chutney
Using mortar and pestle to break down cooked vegetables for authentic broccoli chutney texture
Tempering aromatic spices to enhance flavor of homemade broccoli eggplant chutney
Adding sautéed onions to tempered spices for broccoli eggplant chutney
Freshly prepared broccoli eggplant chutney served in a traditional bowl ready to enjoy

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.

Nutrition Facts
Broccoli Eggplant Chutney
Serving Size
 
3 tbsp
Amount per Serving
Calories
82
% Daily Value*
Protein
 
2
g
4
%
Carbohydrates
 
12
g
4
%
Fiber
 
4
g
17
%
Sugar
 
4
g
4
%
Fat
 
4
g
6
%
Sodium
 
333
mg
14
%
Potassium
 
244
mg
7
%
Vitamin D
 
0
µg
0
%
Calcium
 
48
mg
5
%
Iron
 
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.

FAQ

Can I use frozen broccoli?

Absolutely! I've made this with frozen broccoli many times. Just thaw it first and squeeze out any excess moisture before cooking.

Can I skip the tempering step?

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.

My chutney turned out bitter. What happened?

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.

Can I make this without eggplant?

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:

  • Aromatic Peanut Podi Recipe served in a small ceramic bowl on wooden table
    Peanut Podi Recipe
  • Fine reddish-brown Kandi Podi powder in small ceramic bowl on wooden table, ready to serve with rice
    Kandi Podi Recipe - Authentic Andhra Toor Dal Powder
  • Traditional moong dal payasam served in ceramic bowl on wooden table
    Moong Dal Payasam
  • horse gram curry with bottle gourd raita & rice in mini bowls on a plate
    Balanced Indian Thali #7: 18g Protein, 16g Fiber | 469 Cal

Pairing

These are my favorite dishes to serve with Broccoli Eggplant Chutney:

  • Nutritious Indian thali featuring high-protein rice, creamy methi paneer, vibrant broccoli eggplant chutney, and a refreshing glass of homemade buttermilk. Perfect for a healthy, balanced meal.
    Balanced Indian Thali #6: 26g Protein Vegetarian Meal
  • Balanced Thali with white rice, flavorful Ulavacharu Rasam, protein-rich omelet, & crisp salad on a plate.
    Ulavacharu Rasam & Egg Thali
  • Overhead view of a colorful Indian thali featuring protein rice, carrot chutney, spiced shrimp fry, and horsegram snack arranged on a traditional plate
    Shrimp Fry & Horsegram Thali
  • Traditional South Indian upma thali served on a banana leaf with fluffy upma, peanut chutney, egg bhurji, and boiled edamame, showcasing a balanced and nutritious meal with vibrant colors and variety.
    Upma Thali

Broccoli Eggplant Chutney

A tangy and earthy South Indian-style chutney made with roasted broccoli and eggplant, blended with tamarind and spices for a bold, savory side.
Print Recipe Pin Recipe
Prep Time 10 minutes mins
Cook Time 25 minutes mins
Total Time 35 minutes mins
Servings 6 servings
Calories 82 kcal
ProteinProtein 2 g
FiberFiber 4 g
FatFat 4 g
CarbohydratesCarbs 12 g

Ingredients
 
 

For Chutney:

  • 2 cups broccoli florets chopped
  • 2 cups eggplant chopped
  • 2 teaspoon oil
  • 5 green chilies
  • 1 tablespoon tamarind pulp
  • ½ teaspoon salt adjust to taste
  • ½ cup onions
  • 5 cloves garlic
  • 1 tablespoon cumin
  • 2 tablespoon flaxseed powder

For Tempering:

  • 1 teaspoon ghee
  • ½ teaspoon mustard seeds
  • ½ teaspoon urad dal
  • ½ teaspoon channa dal
  • ½ teaspoon cumin
  • 1 dried red chili broken
  • 5-6 curry leaves

Instructions
 

Cook the Vegetables:

  • Heat 2 teaspoon oil in a pan. Add 2 cups broccoli florets, 2 cups eggplant,,5 cloves garlic1 tablespoon cumin and 5 green chilies. Cook until soft and slightly browned.

Blend the Chutney:

  • Let the cooked mixture cool slightly.
  • Add it to a blender with 1 tablespoon tamarind pulp and ½ teaspoon salt. 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 channa dal, ½ teaspoon cumin, 1 dried red chili, and 5-6 curry leaves.
  • Saute until aromatic and add ½ cup onions.
  • Saute for 2 min and pour over the blended chutney.

NUTRITION

Nutrition Facts
Broccoli Eggplant Chutney
Serving Size
 
3 tbsp
Amount per Serving
Calories
82
% Daily Value*
Protein
 
2
g
4
%
Carbohydrates
 
12
g
4
%
Fiber
 
4
g
17
%
Sugar
 
4
g
4
%
Fat
 
4
g
6
%
Sodium
 
333
mg
14
%
Potassium
 
244
mg
7
%
Vitamin D
 
0
µg
0
%
Calcium
 
48
mg
5
%
Iron
 
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
Made this recipe?Meals are better when they're shared. Tag @ThaliMethod on Insta or Tiktok or use hashtag #ThaliMethod so we can all enjoy it! or send it to a friend!

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  • A glass of chilled homemade buttermilk, garnished with optional roasted cumin powder, ready to enjoy as a refreshing and healthy drink.
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  • A serving of hot Methi Paneer Stir Fry in a bowl, garnished and ready to be enjoyed, showcasing the finished dish.
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I'm on a mission to bring balance back to our plates, one delicious Indian meal at a time. ThaliMethod is my way of shaking up how we think about our kitchens and our food. We're not about restrictive diets; we're about smart portions and celebrating the incredible variety of Indian cuisine. Join me, and let's redefine what a 'balanced meal' really looks like.

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