vankaya pachadi | brinjal chutney | vankaya tomato pachadi

vankaya pachadi andhra style brinjal chutneyvankaya pachadi or brinjal chutney is a chutney made of eggplants in the andhra cuisine. It is usually accompanied with rice or phulka. There are 3 varieties that are made at home, one is the kalchina vankaya pachadi and the other is mixed vegetable chutney with brinjal which i shared earlier. The recipe iam sharing now is a one made of brinjal and tomato and is also called as vankaya tomato pachadi.
To make this brinjal chutney, brinjals are sauteed in oil till tender and then the tomatoes too are sauted. Both together are ground and then seasoned. It  is made without onion and garlic, tastes hot, tangy and delicious. It is best when served with ghee. It is a quick recipe and doesn’t need much time.
vankaya pachadi, brinjal chutney
What would you do when you are not left with enough eggplants to make a curry for the whole family? You can just pair it up with some tomatoes and make a hot chutney. Sometime back I was left with only 4 brinjals and so to use them up I had to make this chutney that was enough for 2 of us.

step by step photos on brinjal chutney recipe

1. Wash and cut brinjal to cube sizes. Add them to a bowl of salted water to prevent discoloring. Slit and fry chilies in oil. Set aside. You can also fry 1 tsp channa dal and 1.5 tsp urad dal until they turn golden. These are optional but give a nutty taste.
frying chilies for brinjal chutney recipe
2. Add brinjal and sprinkle salt.
frying egg plants for brinjal chutney recipe
3. Fry until they wilt off and get cooked.
cooked eggplants for vankaya pachadi recipe
4. Set aside the eggplants to a plate. Fry tomatoes in the same pan.
frying tomato for brinjal chutney recipe
5. Preferably fry the tomatoes instead of cooking until soft. When the tomatoes turn mushy, add cumin.
add cumin in brinjal chutney recipe
6. Cool the ingredients completely. Blend it coarsely.
blending chutney for brinjal chutney recipe
7. Halfway through i prefer to add a small garlic clove. Add more oil to the pan and fry the seasoning ingredients. I prefer to use the same pan used for frying veggies as this lends a nice aroma to the chutney. I did not add curry leaves, but i suggest using them.
addition of garlic clove in vankaya pachadi recipe
8. Switch off the stove and add chutney and coriander leaves to the pan. Stir well.
seasoning for vankaya pachadi recipe
Serve with rice or phulka.vankaya pachadi recipe for rice or chapathi

find brinjal chutney or vankaya pachadi recipe below

vankaya pachadi | brinjal chutney | vankaya tomato pachadi
Prep time
Cook time
Total time
Recipe type: Side
Cuisine: Andhra
Yield / Serves: 2
Ingredients (240 ml cup used)
  • 3 hot green chilies slit
  • 1 tsp chana dal/ senaga pappu
  • 1.5 tsp minapa pappu/ urad dal
  • 4 small brinjals (about 1 ¼ cup of pieces)
  • 1 large tomato chopped (little more than ½ cup)
  • tamarind paste or lemon juice (optional, if you want it to be more tangy)
  • pinch of turmeric
  • salt to taste
  • few coriander leaves chopped
  • pinch of mustard
  • pinch of cumin for seasoning
  • ½ tsp cumin for grinding
  • 1 sprig curry leaves
  • ¼ tsp of channa dal /senaga pappu (optional)
  • Pinch of urad dal / minapappu
  • 1 broken red chili
  • 1 tbsp + 1 tsp oil
  1. Heat a heavy bottom pan with oil; fry slit green chilies for 1 to 2 mins. set this aside
  2. In the same pan, add brinjal pieces, sprinkle salt and fry till fully cooked. If needed you could cover and cook. set aside to cool
  3. In the same pan, add tomatoes, sprinkle salt and turmeric. fry till fully mushy and almost dry(do not cover and cook as this doesn't give a good taste to the chutney)
  4. Once the fried ingredients are cool, grind them along with cumin. Adjust salt and if desired add tamarind or lemon juice.
  5. Heat another small pan with 1 tsp. oil, add mustard, cumin , red chili, dals, when they are fried well, add curry leaves and pinch of hing. Off the heat and add the chutney to this. Mix well and garnish brinjal chutney with chopped coriander leaves.

more andhra style chutney or pachadi recipes,
carrot chutney
tomato chutney
sorakaya pachadi
beerakaya pachadi
dosakaya pachadi


Share Your Comments & Feedback:

Rate this recipe:  


  1. says

    Hi Swasthi, your chutney look delicious, it sure taste good with dosa. Great combination of brinjal and tomato, love this.<br /><br />Have a nice weekend.