Brinjal Chutney | Vankaya Pachadi

Brinjal Chutney | Vankaya Pachadi is a traditional South Indian Chutney.

Brinjal Chutney | Vankaya Pachadi is a roasted chutney recipe. In villages, they make it in a traditional way by beating in a mortar pestle. Making it in a mortar pestle gives it a different flavor, as it is a cold-press process. This way it helps to retain the nutrients of the ingredients. You can also make it in a mixer. So, try this recipe to have a scrumptious meal, and let us know your feedback in the comment section.

Click here to watch this Facebook live video

This recipe was made by a lovely mom – Archana Chakravarthy From Karnataka

Tips and suggestions by the Mom Chef:-

• If tamarind is not available, you can use tomato.
• Peeling the brinjal skin becomes easy by applying oil before roasting.
• In place of coriander seeds, you can use coriander seeds powder if you want.
• You can serve this recipe with raw chopped onion.
• Make sure the bottom of the brinjal is also roasted evenly.

For more such exciting recipes like Brinjal Chutney | Vankaya Pachadi, please click on the following links:

1. Raw Tomato Chutney | Pachi Tomato Pachadi
2. Peanut Chutney
3. Cucumber Pachadi | Cucumber Chutney