Eggplant (Vankaya) Chutney

  • Servings: 4
  • Prep Time: 5m
  • Cook Time: 25m
  • Ready In: 30m
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Nutritional Info

This information is per serving.

  • Calories

  • Carbohydrates

  • Fat

  • Protein

  • Serving Size

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Eggplant chutney is an instant chutney that is quite easy and can be made very quickly with few ingredients at home and it tastes amazing with dosa and rice.

Ingredients (For Chutney)

  • Soaked Tamarind
  • 1 Tablespoon Oil
  • 15-20 Green Chilies
  • 200 Grams Eggplant
  • 1/2 Teaspoon Turmeric Powder
  • 1 Teaspoon Ginger Garlic Paste
  • A handful of Mint Leaves
  • 2 Tablespoon Sesame Seeds
  • 1 Teaspoon Coriander Powder
  • 1/2 Teaspoon Jeera-Methi Powder
  • 1 Teaspoon Jaggery
  • Salt as per taste
  • Coriander Leaves

Ingredients (For Seasoning)

  • 1/2 Teaspoon Jeera
  • 1/2 Teaspoon Mustard Seeds
  • Few Red Chilies
  • Few Curry Leaves


Step 1

Soak tamarind for 20 minutes

Step 2

Heat 1 tablespoon oil and add 15-20 green chilies. Cover the lid and cook for 30 seconds.

Step 3

Add 200 grams of eggplant. Mix well and add 1/2 teaspoon turmeric powder, 1 teaspoon ginger garlic paste. Close the lid and cook for 2 minutes.

Step 4

Add a handful of mint leaves and mix well.

Step 5

Add a little salt, close the lid, and cook until eggplants are soft.

Step 6

Mix well and turn off the stove.

Step 7

Dry roast 2 tablespoon sesame seeds and roast them for 2 minutes.

Step 8

Add roasted sesame seeds to the grinder and make a fine powder.

Step 9

Now add cooked eggplant mixture and add soaked tamarind, 1 teaspoon Coriander powder, 1/2 teaspoon jeera-methi powder, salt as per taste, 1 teaspoon jaggery powder, Coriander leaves. Make a smooth paste.

Step 10

Heat 1 tablespoon oil and add 1/2 teaspoon jeera, 1/2 teaspoon mustard seeds, few red chilies, few curry leaves. Add this seasoning to the eggplant chutney.

Step 11

Serve the chutney with Idli, dosa, or plain white rice.

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