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    Home » Pickles and Chutneys

    Brinjal chutney

    Feb 14, 2021 by Sravanthi. This post may contain affiliate links. As an Amazon Associate, I earn from qualifying purchases.

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

    Vankaya pachadi

    Vankaya pachadi is my most favorite chutney but somehow I took time to post this recipe on the blog.

    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. We can do healthy and tasty recipes with very minimal ingredients.

    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
      Easy & flavorful cilantro chutney (Coriander dip)
    • Potlakaya pachadi
      Potlakaya pachadi

    How to prepare the brinjal chutney recipe:

    Tried this recipe?Give the rating by clicking ★ below
    Brinjal chutney

    Vankaya pachadi

    Sravanthi
    South Indian style brinjal chutney, a good accompaniment for rice, roti, dosa.
    5 from 3 votes
    Print Recipe Pin Recipe
    Prep Time 15 mins
    Cook Time 15 mins
    Course Chutney
    Cuisine Indian
    Servings 4 - 5
    Prevent your screen from going dark

    Ingredients
      

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

    Tadka

    • 1 tablespoon oil
    • ¼ teaspoon cumin seeds
    • ¼ teaspoon mustard seeds
    • Pinch of 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.
    Tried this recipe?Let us know how it was!
    Brinjal chutney

    More Easy and healthy Indian chutney recipes

    • Chukkakura pachadi recipe - Khatta palak chutney
      Sorrel leaves chutney - Chukkakura pachadi
    • Pudina pachadi - mint chutney
      Mint chutney for dosa, idly, and rice
    • Amaranth leaves chutney - thotakura pachadi
      Thotakura pachadi | Amaranth leaves chutney
    • Dosakaya roti pachadi chutney recipe
      Dosakaya pachadi
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    Reader Interactions

    Comments

    1. Amara

      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
    2. saraswathi Tharagaram

      December 13, 2019 at 9:09 pm

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

      Reply
    3. Pavani

      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. Harini Rupanagudi

      December 18, 2019 at 9:43 am

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

      Reply
    5. NARMADHA

      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

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    Hello, I’m Sravanthi. Here I share easy, healthy, and tasty recipes. I believe in “we are what we eat” and always try to eat homemade food. All my recipes are free from processed foods or ready-made foods and can be done easily without spending much time in the kitchen. more about me!

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