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 the south Indian language Telugu is a purple hued fleshy vegetable that is fun to dish up as a traditional condiment. This eggplant chutney recipe is one of the easy vegan Indian food recipes to make with minimal ingredients.
Andhra special pachadi
Pachadi (chutney) is a perfect condiment of everyday meals for most households in Andhra Pradesh. Andhra cuisine is well-known for its variety of delicious and flavourful dishes.
Spicy pickles, podi and pachadi are the mandatory condiments in most households. Pachadi with a dollop of ghee pairs well with steamed plain 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) made with simple ingredients to go with chapathi. Sometimes on lazy days, I make this chutney or carrot chutney to pair with lemon rice or coconut rice.
Why are some eggplants bitter?
The skin of small aubergines is edible, the skin becomes bitter on large or older aubergines. The longer the eggplant sits after being harvested, the chances of it becoming bitter are higher 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 heavy for their size. I always try to get small aubergines, the only excuse to use the large aubergines is when I am unable to get fresh small aubergines in an Asian supermarket.
1 cup = 250ml ; 1 tablespoon = 15ml
Eggplant: 1 large (yields 2 cups when chopped into cubes)
Oil: 3 tbsp
Mustard seeds: ½ tsp
Cumin seeds: 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
Step by step Instructions
Heat 1 tablespoon 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 to a small bowl and allow them to cool.
Heat the remaining oil in the same pan on medium heat, add red chillies, green chillies and garlic cloves.
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 in a blender.
Add cooked vegetables, pulse just twice or thrice and transfer the chutney to a serving bowl.
Enjoy eggplant chutney/vankaya pachadi with chapathi or any Indian meal.
Tips and Tricks to make good chutney
Every household has its own way of making the same dish. It applies to most Indian chutneys. This is my way of making this simple recipe.
Adjust the spices to suit your taste preference.
Ripe tomato adds a slightly sour taste. If the tomatoes are not so sour try adding a dash of lemon juice to elevate the taste of the delicious end product.
Use fresh tomatoes rather than tinned tomatoes or tomato sauce.
Feel free to use a food processor to make this chutney if you don't have a blender.
Do not grind chutney to a smooth paste but rather a coarse paste (sort of rough paste with texture). First grind the spices and then the remaining ingredients to get the right texture.
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.
📖 Recipe Card
Eggplant Chutney (Vankaya Pachadi)
1 Cup = 250ml; 1 Tablespoon = 15ml ; 1 teaspoon = 5ml
- Heat 1 tablespoon oil in a kadai or pan, add mustard, cumin and let them splutter.3 Tablespoon Oil, ¼ Teaspoon Mustard, ¼ Teaspoon Cumin
- Now add urad dal, channa dal, sauté until urad dal turn light golden.2 Teaspoon Urad dal, 1 Teaspoon Channa dal
- Add asafoetida curry leaves, sauté for few seconds and turn off the heat.few Curry leaves, pinch Asafoetida
- 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.3 Tablespoon Oil, 2 Red chillies, 2 Green chillies, 3 cloves Garlic
- Saute for a minute, add eggplant cubes, tomatoes, salt and cook until eggplants are soft.1 large Eggplant, 1 large Tomatoes, Salt
- 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.
Serve this delicious vegan chutney with chapathi, idli or millet dosa. It goes well with parotta, naan or any Indian flatbreads.
Variations and Substitutions
Feel free to use turmeric powder and fenugreek seeds to infuse a nice aroma and taste. Roast 4-5 fenugreek seeds along with other whole spices. Do not add too much fenugreek as it turns chutney bitter.
I used olive oil. You could use any cooking oil such as sesame oil, gingelly oil, sunflower oil or vegetable oil.
In this brinjal chutney recipe, Instead of large eggplant you could use round or long medium eggplants or baby eggplants that are available in Indian grocery stores.
A handful of coriander leaves adds a lovely flavour and taste.
More condiment recipes
Keep in Touch
Do let me know if you make this easy eggplant recipe. If you like this recipe kindly consider rating it using stars in the comment section or on the recipe card to help more people find this recipe online.