Authentic Andhra-Style Eggplant Chutney (Vankaya Pachadi)
30 minutes
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About Authentic Andhra-Style Eggplant Chutney (Vankaya Pachadi)
Discover the vibrant flavors of Andhra Pradesh with this authentic Vankaya Pachadi, a delicious eggplant chutney perfect for pairing with rice, dosa, or chapati. This homemade recipe is surprisingly quick and easy, delivering a burst of spicy, tangy goodness in every bite.Made with simple ingredients, this eggplant chutney boasts a depth of flavor that will elevate your meals. The recipe is ideal for both beginner and experienced cooks, ensuring a satisfying culinary experience.Prepare to be amazed by the incredible taste and aroma; this Andhra-style brinjal chutney is a must-try for any South Indian food enthusiast!
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Recipe Time & More
Prep10 minutes
Cook20 minutes
Total30 minutes
Ingredients
For the Eggplant Chutney Base
- 250 gm Eggplant also known as brinjal; cut into small pieces
- 1 large Tomato chopped
- 6 Chili dried, red
- 5 clove Garlic finely chopped
- 1 inch Ginger chopped
- 1 tsp Cumin Seed
- 1/4 tsp Asafoetida hing
- 1 tbsp Peanut roasted and roughly chopped (optional)
- 1 tbsp Tamarind Paste
- 1-2 tsp Salt or to taste
For the Tempering
- 1 tbsp Oil vegetable or coconut oil
- 1/2 tsp Mustard Seed
- 1 tbsp Gram black, split black lentils
- 2 Chili adjust to taste, dried, for tempering, red
- Few Curry Leaf
Instructions
Prepare the Eggplant Chutney
- Heat oil in a pan over medium heat. Add asafoetida, cumin seeds, and peanuts (if using). Sauté for about 30 seconds until fragrant. Add the ginger, garlic, and tamarind paste; sauté until the garlic turns light golden brown.
- Add the eggplant and salt. Sauté for a minute on high heat.
- Add the chopped tomatoes and mix well. Continue to sauté until the eggplant and tomatoes are soft. Remove from heat and let the mixture cool to room temperature.
- Transfer the cooled mixture to a blender or food processor and blend until smooth. Set aside.
Make the Tempering
- Heat oil in a separate pan. Add mustard seeds and allow them to splutter. Add urad dal and sauté until lightly browned. Add the red chilies and curry leaves; sauté for another 30 seconds.
- Remove the tempering pan from the heat and immediately pour the tempering over the prepared chutney. Mix well.
Serve
- Your delicious Vankaya Pachadi is ready! Serve it hot with idli, dosa, rice, or chapati.
Recipe Notes
Expert Tips for the Best Vankaya Pachadi
- For a smoother chutney, remove the eggplant skin before cooking.
- Adjust the amount of red chilies according to your spice preference.
- Roasting the peanuts before adding them to the chutney enhances their flavor.
- If the chutney is too thick, add a tablespoon of water while blending for a smoother consistency.
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Recipe Nutrition
Calories: 147kcalCarbohydrates: 20gProtein: 4gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gTrans Fat: 0.02gSodium: 792mgPotassium: 709mgFiber: 5gSugar: 11gVitamin A: 1391IUVitamin C: 140mgCalcium: 43mgIron: 2mg
Saba Shaikh
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3 Comments
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Absolutely fantastic! Thanks for the recipe.
Looks so mouthwatering! Thanks for sharing.
Such a great recipe! Can’t wait to try it.