Sep 162014

My favorite chutney recipe straight from my mother’s kitchen. She used to make this for a quick dinner or even after we came from school/college. I love the aroma of it especially when it is roasted. A simple to make and incredibly flavorful eggplant chutney.

This is my first attempt to post recipe step-by-step. I hope it is good this way πŸ™‚



Makes: 1 cup

Preparation time: 20 mins


Eggplant/Brinjal – 1 big/medium

Chana dal/senagapappu – 1 tbsp

Urad dal/minappapu – 1 tsp

Cumin seeds – Β½ tsp

Mustard seeds – Β½ tsp

Asafoetida/hing – ΒΌ tsp

Curry leaves – 5

Green chili – 2 (finely chopped)

Ginger – ΒΌ tsp (finely chopped)

Coriander leaves – 2 tbsp (finely chopped)

Onion – 1 medium (finely chopped)

Tomato – 1 small (finely chopped)

Salt – to taste

Oil – 1 tbsp


  1. Apply Β½ tsp oil all over the eggplant and roast it on stove-top till it is well roasted on all sides. Once roasted you can see the color changing into black or dark brown. Remove from stove and set aside to cool.IMG_4930-001
  2. Once cooled, peel the skin off and check the eggplant thoroughly for any decay by cutting it using a knife or spoon. Mash it and set aside.IMG_4932-001 IMG_4931-001
  3. Heat oil in a pan and once hot, add the chana dal and urad dal. Let them change color.IMG_4933-001
  4. Add the cumin seeds, mustard seeds and hing. Let them splutter.IMG_4934-001
  5. Add the curry leaves, ginger, green chili, onion, tomato and coriander leaves. Add salt and fry till onions are softened. Do not let them brown.IMG_4935-001
  6. Finally add the mashed eggplant, stir and remove from heat.IMG_4936-001
  7. Serve it with hot plain rice or roti.

  2 Responses to “Roasted Eggplant/Brinjal Chutney (Kaalchina Vankaya Pachadi)”


    beautiful idea.. I can smell the roasted eggplants

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