Eggplant Chutney Recipe - Indian Brinjal Chatni

Eggplant Chutney is wonderful Chutney which can serve as a side dish for dosa, idli or rice. This spicy chutney is also known as Brinjal Chutney or Vankaya Pachadi. This is an Andhra specialty.

How to prepare Eggplant Chutney? Given are the ingredients and method of preparation of eggplant chutney.

Ingredients of Brinjal Chutney

• 1 Big Eggplant

• 2 Dried Red Chilies

• 1 tsp mustard seeds

• 1 tsp Black gram

• 1 tsp tamarind puree

• 1 tsp chili powder
  

• Curry Leaves

• chopped Coriander leaves
  

• 1 tsp asafetida

• 1 tsp sugar

• Salt

• Oil
  

Method of Preparation of Eggplant Chutney

Rub oil all over the eggplant and cook it in a preheated oven at 350 degrees or burn by turning evenly on fire by placing it on the gas top till the skin turns black. Cool the Brinjal and peel of the skin completely and mash the insides thoroughly using a fork or grind into a fine paste in a mixie. Heat Oil in a hard bottomed Kadai and add 1 tsp black gram, curry leaves and chilies. Fry for a minute and add the tamarind pulp, coriander leaves, red chili powder, sugar, salt and asafetida and mix well for 3-5 minutes and remove from flame. Do a seasoning with mustard seeds in a tsp of oil and mix well with the eggplant chutney. Enjoy the Vankaya Pachadi with south Indian dishes like dosa or idli or with plain rice.

Note : See another way of preparing Brinjal Chutney Recipe