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    Home » Recipes » Salad/Raita/Chutney

    Published: May 6, 2021 by Usha Rao

    Vankaya Pachadi ~ Brinjal Chutney

    Jump to Recipe

    Vankaya pachadi is a spicy, flavorful South Indian chutney with eggplants. It is one of the freshly made condiments in most households and goes well with rice and Indian flatbreads.

    Bowl of vankaya pachadi.

    This recipe was originally published in March 2013. Post is republished with new images and content.

    Jump to:
    • About the Recipe
    • Ingredients
    • Preparation
    • Serving
    • Tips, Dos and Don'ts
    • More Eggplant Recipes
    • 📖 Recipe

    About the Recipe

    When it comes to brinjal / eggplant / vanakya as we call it in Telugu (one of many Indian dialects), people either love it or hate it. However, it is a versatile vegetable that transforms into many avatars.

    Some of the avatars are; vankaya masala in a form of stir fry, vanakaya poornam (stuffed eggplant masala) again a stir fry with stuffed baby eggplants, gutti vankaya koora (stuffed eggplant curry), brinjal raita, chutney and bharta.

    Another interesting avatar is a fritter as in begin bhaja from Sizzing Taste Bud, which works as a side dish and also a snack.

    Pachadi or chutney with vegetables is a common condiment and we make pachadi with almost every vegetable on the planet with a few excepts. Red bell pepper pachadi, zucchini tomato pachadi, zucchini pachadi, and sorakaya pachadi are a few to name. Brinjal is no exception.

    Vankaya pachadi is a simple recipe where the vegetable is sauteed with basic tempering ingredients, seasoned to taste with green chilies with a touch of tamarind or lime juice for tang. It is then ground to a smooth or a coarse paste.

    Ingredients

    Indian chutneys calls for staple Indian spices, curry leaves, chilies for heat and a few lentils or nuts or seeds for some texture and flavor. Sesame seeds are very common in Telangana kitchens and it's use is extensive in chutneys, pickles and curries.

    Complete ingredient list in recipe card below.

    • Vankaya/brinjal/eggplant - It is a usually prepared with purple eggplants and both long and round variety works for chutneys. However, I prefer the long variety and in US, Chinese eggplants are good replacement for Indian long brinjals.
    • Chilies - We usually use green chilies for chutneys but dry chilies also work. You can also use a combination of red and green chilies.
    • Tamarind - Tamarind paste works best. If you do not have it on hand, wash and add a small piece of tamarind when sauteeing eggplants. Lime juice is a good substitute.
    • Sesame Seeds - Enhance the flavor and texture of the chutney. Peanuts are a good substitute. You can also omit the seeds and add some urad or chana dal along with the spices.
    Ingredients for brinjal chutney.
    Spices include cumin, mustard, fenugreek and coriander seeds. And tamarind is missing in the image.

    Preparation

    There are many versions of the recipe but the basic step is sauteing the vegetable with spices and then grinding it. The last step is pouring a tempering over the chutney, which I usually skip.

    Final step of tempering works as a garnish as well as some extra aroma and flavor to the chutney. I do it when I have guests but for everyday meal, I skip. However, I do like adding some chopped red onions and chopped kotmir as a garnish.

    Detailed preparation in the recipe card below.

    Collage of step by step preparation of brinjal chutney.
    Add the mixture from step #6 to a blender and grind to a fine or coarse paste.
    • Roast cumin, mustard, fenugreek, coriander, chilies, curry leaves and garlic in some oil (#1 in the collage).
    • Saute cut eggplants for few minutes, cover and cook until soft (#2-4).
    • Add the sesame seeds, cilantro, tamarind paste, give a good stir and let the mixture cool (#5-6).
    • Grind to a paste, garnish with chopped onions and cilantro. I ground it to a paste but coarse chutney also tastes very good. If doing a tempering, pour it over chutney and serve (this step not in the collage).

    Serving

    Serve chutney with rice, roti, paratha or any Indian flatbread. Sometimes I also serve with dosa. Chutney also works as a great spread for sandwiches and crackers just like the Russian Baklazhannaia Ikra ~ Poor Man’s Caviar.

    Tips, Dos and Don'ts

    • Always add cut eggplants to salt water until ready to cook. This stops the vegetable from discoloration.
    Bowl of vankaya chutney and a bowl of rice in the background.
    Serve with rice or roti.

    More Eggplant Recipes

    • Vankaya Koora, Green Vankaya Kura, Green Eggplants Curry, Thai Eggplants Curry, Indian Curry, Indian Food, South Indian Food, Andhra Food, Telugu Food,
      Masala Vankaya Kura
    • Sri Lankan Eggplant Salad
      Sri Lankan Eggplant Salad
    • Thai Eggplants with Cilantro Green Chilies, Brinjals with Kothmir Green Chilies, VAM: Brinjal, Veggie Fruit a Month, Veggie a Month
      Thai Eggplants with Cilantro Green Chilies ~ Vankaya Kothimeera Pachi Mirchi Koora
    • Green Brinjal Curry, Sikkim Food, Green Eggplant Stir Fry, Blogging Marathon,
      Green Eggplant & Habanero Peppers Stir Fry from Sikkim

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    📖 Recipe

    Bowl of vankaya pachadi.

    Vankaya Pachadi

    Vankaya pachadi is a flavorful South Indian chutney with eggplants. It is a great condiment for curd rice, a side dish for rice and Indian flatbreads.
    5 from 5 votes
    Print Pin Rate
    Course: Condiment, Side Dish
    Cuisine: Andhra Cuisine, Telangana Cuisine, Telugu Cuisine
    Prep Time: 5 minutes minutes
    Cook Time: 15 minutes minutes
    Cooling Time: 10 minutes minutes
    Servings: 3
    Calories: 95kcal
    Author: Usha Rao

    Equipment

    • Cutting board & knife
    • Bowl of water
    • Frying pan or saute pan
    • Mixie / blender or a food processor

    Ingredients

    • 1 tablespoon Oil
    • 2 Green Chilies
    • 4 Curry Leaves
    • ¼ teaspoon Mustard Seeds
    • ¼ teaspoon Cumin Seeds
    • ⅙ teaspoon Fenugreek Seeds
    • 1 teaspoon Coriander Seeds
    • 2 Garlic Cloves
    • ¾ teaspoon Salt
    • Turmeric Powder
    • 170 grams or 2 Indian Eggplants
    • ½ tablespoon Tamarind Paste homemade or 1 tablespoon lime juice
    • 1 tablespoon Sesame Seeds roasted, check notes for using un roasted seeds
    • 2 tablespoon Cilantro chopped more for garnish
    • 1 tablespoon chopped Red Onion for garnish

    Instructions

    • Wash and cut brinjal into semi circles. Put them in a bowl of salted water until ready to use.
    • Take oil in a frying pan or a skillet and heat oil.
    • Once the oil is hot, add green chilies, curry leaves, garlic, mustard seeds, cumin, fenugreek seeds. Sauté until chilies change color and seeds splutter.
    • If using unroasted sesame seeds, add now and roast for a few seconds.
    • Add turmeric powder, salt and mix well.
    • Remove brinjal pieces from water and add to pan. Sauté for couple minutes until brinjal changes color.
    • Cover the pan and cook on medium high heat for 2-4 minutes or until brinjal pieces are soft.
    • Remove the cover and continue to sauté for another 5 minutes until soft, mushy & finely roasted.
    • Add tamarind paste and mix well. If using roasted sesame seeds, add the seeds now.
    • Turn off the heat and let the mixture cool completely.
    • Transfer brinjal mixture to a blender/mixie jar, add some water and blend it to a fine paste. I prefer a coarse paste when serving with rice.
    • Adjust salt and tamarind to taste.
    • Before serving, add chopped red onions and cilantro. Serve with rice, roti or dosa.

    Notes

    • Brinjal - Use purple brinjal/eggplants and both long and round variety work for this chutney. However, I prefer the long variety and in US, Chinese eggplants are good replacement for Indian long brinjals.
    • Always put cut eggplants in salted water until ready to cook, to avoid discoloration of eggplants.
    • Chilies - You can substitute green chilies with red chilies or use a combination or red and green chilies.  Red chilies will give a reddish color to the chutney and the taste varies as well.
    • Sesame Seeds - If you do not have roasted sesame seeds handy, add the seeds in step 4, before adding brinjal.  
    • Texture - I ground the chutney to a fine paste but you can grind it to a coarse paste as well.  Coarse chutney goes very well with rice. 
    • Garnish - Add chopped onions as before serving. 
    • Tempering - I usually avoid pouring tempering over chutneys.  However, for an added aroma and flavor, heat some oil, temper it with a red chili, 1-2 curry leaf, pinch of mustard & turmeric and pour over the chutney.  
    • Nutrition - values are approximate calculations.

    Nutrition

    Serving: 2tablespoon | Calories: 95kcal | Carbohydrates: 9g | Protein: 2g | Fat: 6g | Saturated Fat: 1g | Trans Fat: 1g | Sodium: 685mg | Potassium: 188mg | Fiber: 4g | Sugar: 5g | Vitamin A: 85IU | Vitamin C: 33mg | Calcium: 51mg | Iron: 1mg
    Tried this recipe?Share a photo! Mention @usha_myspicykitchen or tag #Usha_MySpicyKitchen!

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    This recipe was originally published in March 2013. Post republished with new images and content.

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    Reader Interactions

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    1. Suma Gandlur says

      June 03, 2021 at 8:39 pm

      I used to roast eggplants for chutney earlier but gave up that method. I make this chutney slightly different but am bookmarking this to try it next time I make eggplant chutney.

      Reply
    2. NARMADHA says

      May 23, 2021 at 2:59 pm

      5 stars
      I am a big fan of chutneys from Andhra and this looks so inviting and flavorful. Love the addition of sesame seeds. Bookmarking to try it soon.

      Reply
    3. Rafeeda - The Big Sweet Tooth says

      May 19, 2021 at 3:12 pm

      5 stars
      I am not a brinjal fan but when it is made like this, I find it difficult to say no... That bowl looks so lipsmacking...

      Reply
    4. Archana says

      May 19, 2021 at 12:02 pm

      5 stars
      Wow! I have never tried or thought of a brinjal chutney! A great way to feed my kids' brinjal! Absolutely love it and will try it.

      Reply
    5. Sandhya Ramakrishnan says

      May 17, 2021 at 10:23 am

      5 stars
      I usually make something similar but after roasting the eggplant. That is a time consuming process and this way of making the eggplant chutney sounds easier. I love the Andhra flavors and I will be making this soon.

      Reply
    6. Rajani says

      May 12, 2021 at 10:44 pm

      5 stars
      This is a new way to prepare eggplants for me. It’s hard to take good pictures of chutneys and thogayals, but you have done it beautifully. Love the clicks!

      Reply
    7. Vaishali says

      May 07, 2021 at 10:43 pm

      The chutney sounds super tempting. Love the mild colour and texture.

      Reply
    8. Ritu says

      May 07, 2021 at 9:01 am

      My daughter hates brinjal but I want to feed her. I'll certainly try this one hoping that she will not be able to find out brinjal in the chutney 🙂

      Reply
    9. Bhagi says

      September 30, 2013 at 8:18 pm

      Made this over the weekend Usha and loved it. Never added mustard seeds before. 🙂

      Reply
      • MySpicyKitchen says

        October 01, 2013 at 7:13 pm

        Thanks for trying the recipe, Bhagi.

        Reply
    10. Priya says

      March 31, 2013 at 12:06 pm

      Hope u had a beautiful trip and vacation..Fingerlicking pachadi, love to enjoy with a bowl of rice.

      Reply
    11. Pavani says

      March 31, 2013 at 9:51 am

      Yummy pachadi Usha. Never added nuvvulu to vankaya pachadi, sounds like a delicious addition. Will definitely make this soon.

      Reply

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    Hi, I am Usha! Welcome to my space. I am the content creator and photographer here. I love cooking and all the recipes on the site are tried and tested in my kitchen.

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