Chutney is a type of Indian condiment that enhances the flavours of our favourite dishes. In Indian cuisine, there are numerous chutneys, each of which is distinct in its own way. Pudina chutney, lal mirch chutney, lehsun chutney, and many more are examples. The list goes on and on, providing us with too many options. We’ve added an interesting new entrant to the list. Brinjal chutney is what it’s called. This chutney is taken from the renowned Andhra cuisine. And it is considered that Andhra spread would be incomplete without it. When you don’t want to make or eat the same sabzi over and over, try this chutney with roti and rice. Let’s get started with the recipe now. Take a look below.
Brinjal chutney, also known as Vankaya Pachadi, is a simple dish to make. You just need a few items to make this chutney. The dominant ingredient is obviously brinjal. Other ingredients in this condiment, such as tomatoes, curry leaves, and other seasonings, will add an additional layer of flavour to the chutney. Besides, you can also experiment with other ingredients to match your preferences and make it more interesting.
Andhra-Style Brinjal Chutney Recipe: How To Make Andhra-Style Brinjal Chutney
To begin with, wash and cut the brinjal. Take a bowlful of water, add salt and brinjal. Wait until the brinjal changes the colour. Meanwhile, heat coconut oil in a pan, add slit green chillies, a tbsp of chana dal, urad dal, and let them splutter.
Now, add brinjal, a bit of salt, and stir until the brinjals get golden in colour. Once done, take the brinjals out and add chopped tomatoes. Fry for a few seconds and add cumin seeds.
The last step is to blend the brinjals along with a few garlic cloves, sauteed tomatoes, and a few lemon drops. For tadka, heat oil in a pan, add curry leaves, dried red chillies, mustard seeds, and let them splutter. Add this tadka to the chutney, sprinkle some chopped coriander leaves, and it’s done. For more such Andhra-style recipes, click here.
Try this out and let us know how you all liked it in the comments below.