brinjal chutney recipe | vankaya pachadi | badanekayi chutney | kathirikai pachadi


this post is also available in ಕನ್ನಡ (Kannada)

brinjal chutney recipe | vankaya pachadi | badanekayi chutney | kathirikai pachadi with detailed photo and video recipe. a traditional and authentic condiment recipe made by roasting the eggplant directly under the flame. the texture does not exactly resemble the smooth texture of the chutney consistency yet makes an ideal dish with rice and chapati. the recipe is very similar to the baingan bharta but differs with the spices added on top of it and also do not have a gravy base of onion and tomato.
vankaya pachadibrinjal chutney recipe | vankaya pachadi | badanekayi chutney | kathirikai pachadi with step by step photo and video recipe. chutney or condiments are an essential part of indian cuisine and are made for various purpose. moreover, each region and state has its own way of preparing the chutney which differs with the way it is prepared and the set of ingredients. one such unique and flavoured chutney recipe is brinjal chutney recipe or vankaya pachadi known for its roasted and charcoaly flavour.

i have shared many recipes with brinjal or eggplant including the bharta recipe, but each recipe is unique in its own way. it can be stuffed, diced, roasted, mixed with other vegetables and the options are thousands. yet it has to offer different flavour and taste with a different recipe. this pachadi or chutney is south indian contribution to the eggplant recipes. the process is very similar to the north indian bharta recipe, but has its own uniqueness. for instance, in this recipe, i have roasted onion, tomatoes, garlic, chillies together to get the flavour from each which is later mashed to a rough paste. also, the spices added are unique to this chutney and may not be a good option for the sabzi recipe. hence i would recommend trying this recipe once and compare it to with bharta recipe.

brinjal chutney recipe

in addition, i would also like to add some additional tips, suggestions and variations to brinjal chutney recipe. firstly, i would heavily recommend using large purple eggplant for this recipe and avoid small green or white and purple coloured eggplant. the large one can be easily roasted without damaging the eggplant and then can be easily mashed. secondly, adding onion is completely optional but i personally recommend adding it. particularly add baby onions for that extra flavour and taste. lastly, you can easily prepare this and store it in the refrigerator and use it as a pickle. it should easily last long for a couple of days without expiry.

finally, i do request you to check my other chutney recipes collection with this post of brinjal chutney recipe. it mainly includes my other related recipes like gulla bajji, mango chutney 2 ways, ginger chutney, hotel style chutney, tomato garlic chutney, chutney s without coconut for idli & dosa, karela, ridge gourd, chaat chutney s, dahi ki chatni. further to these i would also like to include my other related recipe categories like,

brinjal chutney video recipe:

recipe card for brinjal chutney recipe:

vankaya pachadi

brinjal chutney recipe | vankaya pachadi | badanekayi chutney | kathirikai pachadi

HEBBARS KITCHEN
easy brinjal chutney recipe | vankaya pachadi | badanekayi chutney | kathirikai pachadi
No ratings yet
Prep Time 10 mins
Cook Time 30 mins
Total Time 40 mins
Course chutney
Cuisine north india, south india
Servings 3 Servings
Calories 189 kcal

Ingredients 

for roasting:

  • 1 brinjal / eggplant
  • 1 tomato
  • 3 chilli
  • 3 clove garlic
  • 3 shallots
  • 1 tsp oil

for chutney:

  • ½ tsp cumin powder
  • ½ tsp garam masala
  • ½ tsp salt
  • 2 tbsp coriander (finely chopped)

for tempering:

  • 2 tbsp oil
  • 1 tsp mustard
  • ½ tsp cumin
  • pinch hing

Instructions
 

  • firstly, take large brinjal and slit randomly making holes.
  • stuff in 3 garlic and 3 chillies into the holes.
  • grease 1 tsp of oil over brinjal, as it helps to peel off the skin easily once roasting.
  • place the brinjal, onion and tomato over the flame.
  • roast on medium flame by flipping in between.
  • roast uniformly until the brinjal gets cooked from inside.
  • now cool completely, and start to peel off the skin.
  • cut the brinjal and tomato and see, making sure there are no insects and is cooked well.
  • transfer to a large bowl.
  • now mash making sure everything is well combined. you can use a chopper to mash to a uniform texture.
  • further add ½ tsp cumin powder, ½ tsp garam masala and ½ tsp salt.
  • mix well making sure everything is well combined.
  • now for the tempering, heat 2 tbsp oil. splutter 1 tsp mustard, ½ tsp cumin and pinch of hing.
  • pour the tempering over chutney, add 2 tbsp coriander.
  • mix well making sure everything is well combined.
  • finally, enjoy brinjal chutney with rice, roti or paratha.

Nutrition

Calories: 189kcalCarbohydrates: 21gProtein: 4gFat: 12gSaturated Fat: 1gTrans Fat: 1gSodium: 423mgPotassium: 761mgFiber: 7gSugar: 11gVitamin A: 894IUVitamin C: 84mgCalcium: 63mgIron: 2mg

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how to make vankaya pachadi with step by step photo:

  1. firstly, take large brinjal and slit randomly making holes.
  2. stuff in 3 garlic and 3 chillies into the holes.
  3. grease 1 tsp of oil over brinjal, as it helps to peel off the skin easily once roasting.
  4. place the brinjal, onion and tomato over the flame.
  5. roast on medium flame by flipping in between.
  6. roast uniformly until the brinjal gets cooked from inside.
  7. now cool completely, and start to peel off the skin.
  8. cut the brinjal and tomato and see, making sure there are no insects and is cooked well.
  9. transfer to a large bowl.
  10. now mash making sure everything is well combined. you can use a chopper to mash to a uniform texture.
  11. further add ½ tsp cumin powder, ½ tsp garam masala and ½ tsp salt.
  12. mix well making sure everything is well combined.
  13. now for the tempering, heat 2 tbsp oil. splutter 1 tsp mustard, ½ tsp cumin and pinch of hing.
  14. pour the tempering over chutney, add 2 tbsp coriander.
  15. mix well making sure everything is well combined.
  16. finally, enjoy brinjal chutney with rice, roti or paratha.
    brinjal chutney recipe

notes:

  • firstly, make sure to flip over and roast uniformly from all the sides.
  • also, roast on medium flame, else the brinjal skin will turn dark but the brinjal will be raw from inside.
  • additionally, adding tempering is completely optional. however, it will enhance the flavour.
  • finally, brinjal chutney recipe tastes great when prepared with the smoky flavour.

this post is also available in ಕನ್ನಡ (Kannada)