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Brinjal Tomato Chutney | Vankaya Tomato Pachadi | How to Make Vankay Tomato Pachadi

Pickles & Chutneys | vegetarian

  • Prep Time 2 Mins
  • Cook Time 18 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.