Eggplant Chutney (Vankaya Pachadi)

close up shot of vankaya pachadi in a bowl placed on a wooden table.

5 from 10 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

Cook Time10

Total Time15

Course: Chutneys, Side Dish

Cuisine: Indian

Diet: Vegan, Vegetarian

Servings: people

Calories: 205kcal

Author: Geetha Priyanka

Ingredients

1 Cup = 250ml; 1 Tablespoon = 15ml ; 1 teaspoon = 5ml

1 large Eggplant chopped
3 Tablespoon Oil
¼ Teaspoon Mustard
¼ Teaspoon Cumin
2 Teaspoon Urad dal
1 Teaspoon Channa dal
few Curry leaves
pinch Asafoetida optional
2 Red chillies
2 Green chillies
1 large Tomatoes chopped
3 cloves Garlic peeled
Salt as required

Instructions

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.

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.

Nutrition