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    Home » chutney » Kalchina Vankaya Pachadi ~ Roasted Eggplant Chutney Recipe

    Last Updated: July 17, 2020 | First Published on: December 2, 2011 by Hari Chandana Ponnaluri

    Kalchina Vankaya Pachadi ~ Roasted Eggplant Chutney Recipe

    24 shares
    Vankaya Kalchina Pachadi ~ Smoky Eggplant / Brinjal Chutney
     Ingredients :
    • Large Eggplant : 1
    • Coriander Seeds : 1 tbsp
    • Urad Dal : 1 tbsp
    • A pinch of Fenugreek Seeds
    • Dried Red Chillies : 8
    • Tamarind : Small lemon sized
    • Oil : 2 tsp
    • Salt to taste
    For Seasoning :
    • Mustard Seeds : ¼ tsp
    • Urad Dal : ¼ tsp
    • Chana Dal : ¼ tsp
    • Curry Leaves : 1 small sprig
    • A pinch of hing
    • Oil : 1 tsp
    ~ Large Eggplant ~
    Method :
    1. Soak the tamarind in water and set aside.
    2. Coat the eggplant with oil. Place the eggplant directly on the stove
    flame and roast until the eggplant black and soft.
    3. Remove eggplant to a
    plate and let it cool completely.
    4. Meanwhile, heat two teaspoons of oil
    in a pan. Add the coriander seeds, urad dal and fenugreek seeds and fry
    until golden brown color. Then add the red chillies and fry for a
    minute. Switch off the flame and allow it to cool.
    5. Gently peel the
    eggplant with your hands and discard the stem.
    6. Grind the roasted spices
    and tamarind into a fine mixture. Then add the eggplant and salt to it
    and pulse a couple of times.
    7. Transfer to a bowl and set aside. Heat oil in pan
    for seasoning.
    8. Add the mustard seeds, urad dal and chana dal and let them
    splutter. When the seeds stop popping, add the curry leaves and hing.
    Stir for a few seconds and turn off the flame.
    9. Add this popu /
    tadka to the chutney and mix well.
    10. Serve with dosa, roti or rice.
    • You can also check other Chutney recipes here
    • Check out other recipes of Eggplant here
    • Back to Recipe Index
    24 shares

    Filed Under: chutney, Uncategorized Tagged With: eggplant

    Reader Interactions

    Comments

    1. Balakrishna Saraswathy says

      December 05, 2011 at 3:54 am

      very delicious and tasty eggplant chutney..would be great eaten with steaming iddles:)

      Reply
    2. Mahi says

      December 06, 2011 at 3:51 am

      nice n yummy chutney!

      Reply
    3. Kamalika C says

      December 06, 2013 at 4:51 am

      Want make it soon…so tempting…

      Reply
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    A little about me..

    Hi!
    Glad you’re here!. I am Hari Chandana Ponnaluri, an Indian food blogger currently living in Spain. Blogging and photography have been my world for about 13 years now and all I need are – a camera, some ingredients & props, and an internet connection to make your while worth on my website!☺ .. Read More…

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