Kalchina Vankaya Tomato Pachadi | Roasted Eggplant Chutney | Brinjal Tomato Chutney Andhra Style | Vankaya Tomato Roti Pachadi Recipe | Eggplant Pachadi

Kalchina Vankaya Tomato Pachadi, Vankaya Tomato Roti Pachadi RecipeNothing can beat the divine combination of roti pachadi (mortar pestle chutney) with hot steamed rice and a dollop of ghee. I can never ever get bored of it as it tastes delicious and finger licking good. Brinjal (Eggplant) is known as the king of vegetables that has its own importance in Indian cuisine and tastes great in any form. Kalchina Vankaya Tomato Pachadi or Roasted Eggplant Chutney, using brinjal is a famous chutney in the Telugu cuisine, which boasts of its popularity for unique chutneys with fresh vegetables. I’ve prepared this chutney today using mortar pestle. The flavour and texture is so different, which we can’t replicate in a mixer grinder. But, feel free to use whatever suits you!!

With minimal ingredients, you can create such amazing traditional recipes that taste out of the world. And the joy is even more when the brinjals are home grown and organic. I usually prepare many kinds of chutneys, but this one will always have a special place in my repertoire of chutneys. Since we roast the eggplants on direct flame, it lends a unique smoky flavour to the chutney that can pamper your taste buds. 

Off to Kalchina Vankaya Tomato Pachadi recipe!!

Kalchina Vankaya Tomato Pachadi

 

 

Easy Steps to follow for Kalchina Vankaya Tomato Pachadi:

 

  • Grease brinjals with few drops of oil and roast over direct low flame. To ensure even cooking, keep rotating the brinjal using tongs or by holding the stem of brinjal.
  • Once it is charred on all sides, remove from flame and leave aside to cool for about 10 minutes. Repeat the procedure with 4-5 brinjals or as many brinjals as you are using. 

NOTE: You can also roast the brinjals in an oven but you will not get the smoky flavour. Click here for Oven roasted eggplants and more tips!!

Kalchina Vankaya Tomato Pachadi, Vankaya Tomato Roti Pachadi Recipe

  • Heat oil in a pan over medium heat and lightly fry green chillies (broken into 2 pieces) for a minute and transfer to a plate.
  • In the same pan spread tomato pieces (cut in circular pieces) and roast on both sides till they are lightly charred. Turn off the heat and transfer to a plate.

Kalchina Vankaya Tomato Pachadi, Roasted Eggplant Chutney

  • Peel the skin of brinjals and keep aside. Don’t worry if bit and pieces of the skin is left on it as it lends a unique smoky flavour to the chutney.

Kalchina Vankaya Tomato Pachadi, Roasted Eggplant Chutney

  • In a mortar and pestle, add garlic, soaked tamarind and cumin seeds and mash it.

NOTE: You can also grind this chutney in a normal blender/mixer. Just follow the same order of grinding the ingredients.

Kalchina Vankaya Tomato Pachadi, Roasted Eggplant Chutney

  • Now, add green chillies, a little salt and mash again.

Kalchina Vankaya Tomato Pachadi, Roasted Eggplant Chutney

  • To this, add roasted tomato pieces and mash.

Kalchina Vankaya Tomato Pachadi, Roasted Eggplant Chutney

  • Finally, add roasted eggplants and coarsely mash the brinjals.
  • Check salt and adjust if required.

Kalchina Vankaya Tomato Pachadi, Roasted Eggplant Chutney

  • You can serve this chutney as it is or also add tempering to it for more flavour. This Kalchina Vankaya Tomato Pachadi tastes great even without tempering.
  • Serve with hot steamed rice and a dollop of  ghee.
  • Also serves as a good accompaniment with idli, dosa, roti and paratha…..NJOY!!

Roasted Eggplant Chutney

A Quick Summary:

Kalchina Vankaya Tomato Pachadi | Roasted Eggplant Chutney
 
Prep time
Cook time
Total time
 
Kalchina Vankaya Tomato Pachadi, an Andhra style chutney where eggplants roasted directly on the flame are used along with tomato, green chillies & few spices.
posted by:
Recipe type: Chutney / Side dish for Rice
Cuisine: Indian (South Indian)
Ingredients
  • 5-6 medium sized brinjal, preferably purple
  • 1 Tablespoon Oil, divided
  • 10-12 green chillies, broken into 2 pieces
  • 1 Tomato, cut into circular slices
  • 3 Garlic pods
  • 1 teaspoon Cumin
  • Gooseberry size Tamarind, soaked in 2 Tablespoons hot water
  • salt to taste
For the Tempering:(Optional)
  • 1 Tablespoon oil
  • ½ teaspoon Mustard seeds
  • ½ teaspoon Cumin seeds
  • A sprig of Curry leaves.
Directions
  1. Grease brinjals with few drops of oil and roast over direct low flame.
  2. Once it is charred on all sides, remove from flame and leave aside to cool for about 10 minutes.
  3. Heat oil in a pan over medium heat and fry green chillies for a minute and transfer to a plate.
  4. In the same pan spread tomato pieces and roast on both sides till they are lightly charred. Turn off the heat and transfer to a plate.
  5. Peel the skin of brinjals and keep aside.
  6. In a mortar and pestle(or a blender), add garlic, cumin seeds, soaked tamarind and mash it.
  7. Now, add green chillies, a little salt and mash again.
  8. To this, add roasted tomato pieces and mash.
  9. Finally, add roasted eggplants and mash.
  10. Check salt and adjust if required.
  11. You can serve this chutney as it is or optionally add tempering to it.
  12. Serve with rice and a dollop of ghee or with rotis.

 

My Notes:

  1. Adjust spice levels with number of chillies to suit your taste buds.
  2. Skip garlic if you want to prepare chutney during poojas or Vrat. 
  3. Do not make into a smooth paste, coarsely grind the brinjals. The chutney should neither be too smooth nor too coarse. If you are using a blender, use the pulse button to grind once you add brinjals.
  4. You need not completely discard the burnt skin, you can leave out some skin if you like. Trust me, it will be really taste good with its smoky flavour.

Brinjal Tomato Chutney Andhra Style

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Check out other mouthwatering CHUTNEY RECIPES from blog!!

Many more to come!!…..STAY TUNED!!

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Happy Cooking 🙂

Cheers!!

Padma.

 

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