Eggplant chutney (vankaya pachadi) is a spicy and tangy condiment that is a perfect addition to a comforting meal. Eggplant also called by names aubergine, vankaya in south Indian language telugu is a purple hued fleshy vegetable that is fun to dish up a traditional condiment.
Andhra special pachadi
Pachadis (chutneys) are quintessential part of a meal for most of the households in Andhra Pradesh. Andhra cuisine is well-known for its varieties of delicious and flavourful dishes. Spicy pickles, podi and pachadi are the mandatory condiments in most of the households. Pachadi with a dollop of ghee pairs well with hot steamed rice or as a side dish with rice and lauki kofta curry It goes well as an accompaniment for dosa, idli, pesarattu, chapathi. My family prefers this simple vankaya pachadi (eggplant chutney) with chapathi. Sometimes on lazy days I make this chutney or carrot chutney to pair with lemon rice or coconut rice.
Why some eggplants are bitter
The skin of a small aubergines are edible, the skin becomes bitter on large or older aubergines. The longer the eggplant sits after being harvested, the chances of it becoming bitter grows as well. Two effective methods to tame the bitter taste of aubergines are salting them before cooking or scooping out the seeds. Always look for fresh and young aubergines that are firm, glossy-skin and are heavy for its size. I always try to get small aubergines, only excuse to use the large aubergines are when I am unable to get fresh small aubergines in asian supermarket.
This recipe is a part of A to Z challenge, a challenge initiated by super active bloggers Jolly Makkar and Vidya Narayan on Facebook Group, wherein a group of bloggers come together and we choose key ingredients alphabetically to cook and post a dish every alternate month. This month alphabet is ‘E’, so my contribution for this month is Eggplant Chutney.
Here is the detailed recipe of eggplant chutney with process shots and video.
1 cup = 250ml ; 1 tbsp = 15ml
Eggplant: 1 large (yields 2 cups when chopped into cubes)
Oil: 3 tbsp
Mustard: 1/2 tsp
Cumin: 1 tsp
Urad dal: 2 tsp
Channa dal: 1 tsp
Curry leaves: few
Red chillies: 2 (use as per your preferred spice levels)
Green chillies: 2 (use as per your preferred spice levels)
Asafoetida: a pinch (optional)
Garlic: 3 cloves
Tomatoes: 2 medium size, chopped
Salt: as required
Heat 1 tsp oil in a kadai or pan, add mustard, cumin and let them splutter.
Now add urad dal, channa dal, sauté until urad dal turn light golden.
Add asafoetida, curry leaves, sauté for few seconds and turn off the heat.
Transfer these spices into a small bowl and allow them to cool.
Heat remaining oil in the same pan on medium low flame, add red chillies, green chillies and garlic.
Saute for a minute, add eggplant cubes, tomatoes, salt and cook until eggplants are soft
Turn off the heat and allow the vegetables to cool down.
First grind the spices to a coarse powder.
Add cooked vegetables, pulse just twice or thrice and transfer the chutney to a bowl.
Enjoy eggplant chutney/vankaya pachadi with chapathi or hot steamed rice and pappu.
Do not grind eggplant and tomatoes to a smooth paste. This chutney tastes best with the small pieces of vegetables in it.
I grind the spices to a coarse powder to get the crunchy texture to chutney.
Feel free to use small aubergines.
Skip asafoetida for gluten-free version chutney. Although this powder is naturally gluten-free, it is almost always manufactured by diluting it with wheat flour.Are you doing Veganuary, here is a delicious and healthy Indian condiment Eggplant Chutney (vankaya pachadi)to enjoy as a side dish or dip.
Eggplant Chutney (Vankaya Pachadi)
1 cup = 250ml; 1 tbsp = 15ml
- 1 large Eggplant chopped
- 4 tbsp Oil
- 1/4 tsp Mustard
- 1/4 tsp Cumin
- 2 tsp Urad dal
- 1 tsp Channa dal
- few Curry leaves
- pinch Asafoetida optional
- 2 Red chillies
- 2 Green chillies
- 1 large Tomatoes chopped
- 3 cloves Garlic
- as required Salt
- Heat 1 tsp oil in a kadai or pan, add mustard, cumin and let them splutter.
- Now add urad dal, channa dal, sauté until urad dal turn light golden.
- Add asafoetida, red chillies, curry leaves, sauté for few seconds and turn off the heat.
- Transfer these spices into a small bowl and allow them to cool.
- Heat remaining oil in the same pan on medium low flame, add red chillies, green chillies and garlic.
- Saute for a minute, add eggplant cubes, tomatoes, salt and cook until eggplants are soft.
- Turn off the heat and allow the vegetables to cool down.
- First grind the spices to a coarse powder.
- Add cooked vegetables, pulse just once or twice and transfer the chutney to a bowl.
- Enjoy eggplant chutney/vankaya pachadi with hot steamed rice and pappu.
Keep In Touch
Do let me know if you make this Eggplant Chutey. I love to get feedback from readers.