Eggplant Chutney (Vankaya Pachadi)

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.

eggplant chutney in brown bowl with 3 chapathis in a plate

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.

Ingredients

1 cup = 250ml ; 1 tbsp = 15ml

Vegan

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

Instructions

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.

frying mustard cumin curry leaves and dals in a pan

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.

cooking eggplant tomato garlic red and green chillies

First grind the spices to a coarse powder.

fried spices and dals in a grinder before and after grinding

Add cooked vegetables, pulse just twice or thrice and transfer the chutney to a bowl.

cooked vegetables in grinder before and after grinding them

Enjoy eggplant chutney/vankaya pachadi with chapathi or hot steamed rice and pappu.

eggplant chutney in a bowl with curry leaves twig 3 garlic cloves 1 chilli and 3 chapathis

Recipe Notes:

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.Click to Tweet
Print Recipe Pin Recipe
5 from 2 votes

Eggplant Chutney (Vankaya Pachadi)

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 vankaya pachdi.
Prep Time5 mins
Cook Time7 mins
Total Time12 mins
Course: Chutneys, Side Dish
Cuisine: Indian
Servings: 3 people
Author: Geetha Priyanka

Ingredients

Vegan

    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

    Instructions

    • 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.

    Video

    Notes

    Do not grind eggplant and tomatoes to a smooth paste. This chutney tastes best with the small bits of vegetables in it.
    I grind the spices to a coarse powder to get the crunchy texture of chutney, you may just mix in the tadka after pulsing the vegetables.
    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 significantly with wheat flour.

    Keep In Touch

    Do let me know if you make this Eggplant Chutey. I love to get feedback from readers.

    You can stay up to date by following on Facebook,  PinterestInstagram or subscribe to my Youtube channel.

    Sharing is caring!


    Related Posts

    Carrot Coconut Kheer | Carrot Coconut Pudding

    Carrot Coconut Kheer | Carrot Coconut Pudding

    Jump to Recipe Jump to Video Print RecipeCarrot Coconut Kheer – finely shredded carrot simmered in coconut milk along with palm jaggery and flavoured with green cardamom and cinnamon. Healthy payasam recipe Kheer/Payasam is one of the most preferred sweets during festivals and parties. This is one […]

    Oatmeal Energy Balls (Vegan & GF no bake cookie bites)

    Oatmeal Energy Balls (Vegan & GF no bake cookie bites)

    Jump to Recipe Jump to Video Print RecipeOatmeal energy balls are quick, simple, make ahead snack perfect as after-school treat. KIDS CHEF JUNIOR – My little chef’s first cookbook review. I am the lucky ones to get pre- lauch copy of  the” Kids Chef Junior” […]



    11 thoughts on “Eggplant Chutney (Vankaya Pachadi)”

    Leave a Reply

    Your email address will not be published. Required fields are marked *

    This site uses Akismet to reduce spam. Learn how your comment data is processed.


    shares
    %d bloggers like this: