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    Home » Recipes » Chutneys

    Brinjal Chutney

    Modified: Jun 3, 2025 Published: Dec 12, 2019 by Sravanthi Chanda. 5 Comments

    773 shares
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    5 from 3 votes
    Detailed Steps Jump to Recipe

    Vankaya pachadi - traditional Andhra style brinjal chutney recipe with step by step pictures.

    Vankaya pachadi

    As always, this is also my mother’s recipe. She will make chutneys with all veggies. There are a lot of chutney recipes on this blog.

    Among all these chutneys, vankaya pachadi is my most favorite. After this, I like dosakaya pachadi a lot and that is the most viewed recipe on my blog.

    This is a simple recipe with brinjal and few spices but will taste so good.

    I like to make chutneys with all veggies, especially leafy greens. In this way, we get to eat more veggies 🙂 And no one will complain about it.

    How to make vankaya pachadi recipe with step by step pictures:

    Wash and soak the tamarind in very little water. Just enough to soak them up.

    Heat a kadai and dry roast cumin and fenugreek seeds little they turn little brown and take them into a mortar pestle.

    To the same pan, add teaspoon of oil and fry red chili. Take these as well to the mortar pestle. Adjust red chili accordingly.

    Add 1 tablespoon of oil, chopped brinjals, and salt to the same pan. And let the brinjals cook on medium flame.

    Close the pan with the lid so that brinjals are cooked in its own water.

    Meanwhile add turmeric powder, coriander seeds powder, garlic pods, fried red chili, roasted cumin, and methi seeds and salt to the mortar pestle.

    Roughly pound the ingredients.

    Add the soaked tamarind along with water to the mortar pestle and make a paste of it.

    Check the brinjals and switch off the stove once they are done. It took around 12 minutes for me but the cooking time depends on brinjals.

    Add the cooked brinjals to the mortar pestle and roughly pound these.

    Don’t mash it completely, chunky brinjal pieces will taste good once they get marinated in the masala paste.

    Take out the chutney into a serving bowl. Prepare tadka using tadka ingredients and add it to the chutney. I forgot to take the picture of this step 🙂

    Serve the chutney with hot rice and ghee. This chutney goes well with roti or Bakri or even dosa.

    Other similar chutney recipes which you might like to check

    • Spinach chutney
    • Broccoli stalks dip
    • Coriander chutney - cilantro dip
      Indian Cilantro Sesame Chutney (Coriander Dip)
    • Potlakaya pachadi
      Potlakaya Chutney

    How to prepare the brinjal chutney recipe:

    Recipe

    Brinjal chutney

    Indian style Eggplant Chutney (Vankaya Pachadi)

    By: Sravanthi Chanda
    South Indian style brinjal chutney, a good accompaniment for rice, roti, dosa.

    Rate this recipe by clicking the stars!

    5 from 3 votes
    Print Recipe Pin Recipe
    Prep Time 15 minutes mins
    Cook Time 15 minutes mins
    Course Chutney
    Cuisine Indian
    Servings 4
    Calories 106 kcal
    Prevent your screen from going dark

    Ingredients
      

    • 250 gms eggplant brinjal
    • ½ tablespoon tamarind (small lemon sized)
    • 2 red chilli
    • 1 tablespoon oil
    • 6 garlic cloves
    • ½ teaspoon coriander powder
    • ¼ teaspoon turmeric powder
    • ¼ teaspoon cumin seeds
    • ¼ teaspoon fenugreek seeds
    • Salt to taste

    Tempering

    • 1 tablespoon oil
    • ¼ teaspoon cumin seeds
    • ¼ teaspoon mustard seeds
    • ¼ teaspoon Hing
    • 1 sprig curry leaves
    • 1 red chili

    Instructions
     

    • Wash and soak the tamarind in very little water. Just enough to soak them up.
    • Heat a kadai and dry roast cumin and fenugreek seeds little they turn little brown and take them into a mortar pestle.
    • To the same pan, add teaspoon of oil and fry red chili. Take these as well to the mortar pestle. Adjust red chili accordingly.
    • Add 1 tablespoon of oil, chopped brinjals, and salt to the same pan. And let the brinjals cook on medium flame.
    • Close the pan with lid so that brinjals are cooked in its own water
    • Meanwhile add turmeric powder, coriander seeds powder, garlic pods, fried red chili, roasted cumin, and methi seeds and salt to the mortar pestle.
    • Roughly pound the ingredients.
    • Add the soaked tamarind along with water to the mortar pestle and make a paste of it.
    • Check the brinjals and switch off the stove once they are done. It took around 12 minutes for me but the cooking time depends on brinjals.
    • Add the cooked brinjals to the mortar pestle and roughly pound these.
    • Don’t mash it completely, chunky brinjal pieces will taste good once they get marinated in the masala paste.
    • Take out the chutney into a serving bowl. Prepare tadka using tadka ingredients and add it to the chutney.
    • Serve the chutney with hot rice and ghee. This chutney goes well with roti or Bakri or even dosa.

    Nutrition

    Calories: 106kcalCarbohydrates: 10gProtein: 2gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gTrans Fat: 0.03gSodium: 6mgPotassium: 295mgFiber: 3gSugar: 5gVitamin A: 359IUVitamin C: 61mgCalcium: 28mgIron: 1mg
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    Brinjal chutney

    More Easy Indian Chutney Recipes

    • Chukkakura pachadi recipe - Khatta palak chutney
      Sorrel leaves chutney - Chukkakura pachadi
    • Pudina pachadi - mint chutney
      Indian Mint Chutney Recipe - Pudina Chutney for Dosa, Idly, and Rice
    • Amaranth leaves chutney - thotakura pachadi
      Amaranth Leaves Chutney Recipe - Thotakura Pachadi
    • Dosakaya roti pachadi chutney recipe
      Indian Yellow Cucumber Chutney Recipe - Dosakaya Pachadi
    773 shares
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    Comments

    1. NARMADHA says

      February 06, 2020 at 10:04 am

      5 stars
      Vankaya pachadi looks so flavorful with hand pounded masala. It surely elevates the taste. Looks so tempting

      Reply
    2. Harini Rupanagudi says

      December 18, 2019 at 9:43 am

      This is how my mil would make vankaya pachadi. Love the pictures.

      Reply
    3. Pavani says

      December 15, 2019 at 9:18 pm

      5 stars
      I LOVE vankaya pachadi too . Your version is slightly different from how my mom makes. I'm going to try this next time I make this. Thanks for sharing the recipe.

      Reply
    4. saraswathi Tharagaram says

      December 13, 2019 at 9:09 pm

      Lovely pachadi! Neatly demonstrated! It taste heaven with bowl of cooked rice! Yummmmm

      Reply
    5. Amara says

      December 13, 2019 at 7:55 am

      5 stars
      Beautifully done Vankaya pachadi Sravanthi. I love all roti Pachadis. Will try to make your version soon.

      Reply
    5 from 3 votes

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    Sravanthi Chanda standing in a rose garden, wearing a light green embroidered sweater and patterned black kurta, smiling softly with trees and flowers in the background.

    I'm Sravanthi Chanda and I share Indian lunch and dinner recipes on my blog. These easy-to-follow recipes are made from scratch using fresh ingredients and come with step-by-step photos, perfect for family meals.

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