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

easy brinjal chutney recipe | vankaya pachadi | badanekayi chutney | kathirikai pachadi
Course chutney
Cuisine north india, south india
Keyword brinjal chutney recipe
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 3 Servings
Calories 189kcal
Author HEBBARS KITCHEN

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: 189kcal | Carbohydrates: 21g | Protein: 4g | Fat: 12g | Saturated Fat: 1g | Trans Fat: 1g | Sodium: 423mg | Potassium: 761mg | Fiber: 7g | Sugar: 11g | Vitamin A: 894IU | Vitamin C: 84mg | Calcium: 63mg | Iron: 2mg