Brinjal Tomato Chutney | Vankaya Tomato Pachadi

Brinjal, Tomato, Green chillies, Coriander and a dash of Fenugreek spice powder makes this special Chutney of the Telugus. This is both hot and spicy and goes well with hot Rice, Dosa and Idli. It tastes really good though all it needs is just a few ingredients.

Telugu people are satisfied only if they start the first serving of their meal with hot Ghee Rice combined with some Chutney. So the meal will compulsorily have some freshly made Chutney or Pickle (Ooragaya / achar). Meals are incomplete without some Chutney.

Telugu people literally experiment with Chutneys, with almost all vegetables and Leafy Vegetables constituting the main ingredient. This particular Chutney is made using two vegetables - Brinjal and Tomato.

Usually, Chutneys are made with some vegetable, Green Chillies cooked along with Tamarind pulp and Salt and made into a Chutney. I wanted to make this with extra spice and fragrance, so added Fenugreek powder to my usual recipe. It tastes really good. Follow the tips before proceeding.

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Brinjal Tomato Chutney | Vankaya Tomato Pachadi

Tips

Brinjal:

  1. Long and tender violet Brinjals are ideal for making this Chutney than the round Brinjals. If they are not tender, they will have seeds and don't cook properly.

Tomato:

  1. Tomatoes should be half of the Brinjal quantity. You can take equal quantities if you want, but adjust the salt and Sourness.

  2. Local Tomatoes will have natural Sourness and taste better .If they are not sour, add additional Tamarind pulp if required.

Fenugreek powder:

Fenugreek:

  1. Though we are using just a little Fenugreek, it should be roasted properly. Only then it tastes good or else it tastes bitter.

Mustard:

  1. People who like strong Mustard flavour, can use more. I used a regular quantity.

Bengal gram - Black gram:

  1. Only a spoonful of these are used in the Chutney as they are used only to make it thick and for mildness. If you use more of these, they will dominate the taste of Brinjal and Tomato.

Green Chillies and Red Chillies:

  1. You can use only Green Chillies if you like. I used red & green Chillies. You can use only Red Chillies to make a variation of the recipe.

Coriander leaves:

  1. You need a big bunch of Coriander leaves. It gives a good taste and good aroma.

Method of grinding the Chutney:

  1. This Chutney should be ground coarsely, not into a smooth paste.

Brinjal Tomato Chutney | Vankaya Tomato Pachadi - Recipe Video

Brinjal Tomato Chutney | Vankaya Tomato Pachadi

Pickles & Chutneys | vegetarian
  • Prep Time 2 mins
  • Cook Time 18 mins
  • Total Time 20 mins
  • Servings 7

Ingredients

  • For Fenugreek spice powder:
  • 1.5 tbsp Oil
  • 1 tsp Mustard
  • 1/2 tsp Fenugreek
  • 7 - 8 Red Chillies
  • 4 - 5 Green Chillies
  • 1 tsp Raw Bengal gram
  • 1 tsp Black gram
  • For the Chutney:
  • 300 gms Tender Brinjal pieces
  • 150 gms Tomato pieces
  • 2.5 tbsp Tamarind pulp
  • 1 bunch Coriander
  • Salt
  • 3 tbsp Oil
  • For the seasoning:
  • 1.5 tbsp Oil
  • 2 pinches Asafoetida
  • 1 Red Chilli
  • 2 strands Curry leaves
  • 1/2 tsp Cumin

Instructions

  1. Heat some Oil in a pan. Roast all the ingredients kept for Fenugreek spice powder one after the other, starting with Fenugreek till they turn golden brown and grind it into a fine powder.
  2. Take Oil in a pan, put Brinjal pieces in it and cook till they become soft. Now add Tomato pieces and cook till they are thoroughly cooked.
  3. Once the Tomatoes are cooked, add Turmeric, Tamarind pulp, and Fenugreek spice powder. Mix well and add chopped Coriander leaves.
  4. After a minute, grind it in a mixie. Check the Salt, add if required and grind again. In a seasoning pan, take some Oil and fry all the ingredients used for it and wait till they splutter. Add it to the Chutney.

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Brinjal Tomato Chutney | Vankaya Tomato Pachadi