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Brinjal chutney

Vankaya pachadi

South Indian style brinjal chutney, a good accompaniment for rice, roti, dosa.
Course Chutney
Cuisine Indian
Keyword Andhra style chutney, Under 30 minutes recipes
Prep Time 15 minutes
Cook Time 15 minutes
Servings 4 - 5
Author Sravanthi




  • 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.