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Kalchina Vankaya Tomato Pachadi | Roasted Eggplant Chutney

Kalchina Vankaya Tomato Pachadi, an Andhra style chutney where eggplants roasted directly on the flame are used along with tomato, green chillies & few spices.
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Chutney / Side dish for Rice
Cuisine: Indian (South Indian)
Author: Padma Veeranki


  • 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.


  • Grease brinjals with few drops of oil and roast over direct low flame.
  • Once it is charred on all sides, remove from flame and leave aside to cool for about 10 minutes.
  • Heat oil in a pan over medium heat and fry green chillies for a minute and transfer to a plate.
  • 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.
  • Peel the skin of brinjals and keep aside.
  • In a mortar and pestle(or a blender), add garlic, cumin seeds, soaked tamarind and mash it.
  • Now, add green chillies, a little salt and mash again.
  • To this, add roasted tomato pieces and mash.
  • Finally, add roasted eggplants and mash.
  • Check salt and adjust if required.
  • You can serve this chutney as it is or optionally add tempering to it.
  • Serve with rice and a dollop of ghee or with rotis.