Monday, April 17, 2017

Kalchina Vankaya Pacchadi | Smoked Eggplant Chutney

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kalchina vankaya pacchadi
Kalchina Vankaya Pacchadi recipe with step by step photos.I have mentioned many times in my earlier posts that pacchadis(chutneys) are a must in every Andhra meal and we prepare various pacchadis with vegetables and lentils. I have posted many pacchadi varieties in my blog before and today I am adding one more pacchadi recipe to my collection. My MIL is a source for various pacchadi and pickle recipes for me and even this recipe is one of her pacchadi varieties. 
We prepare two types of  Vankaya Pacchadi- one is like the regular pacchadis where the brinjal pieces are fried along with the lentils and spices and then ground to a coarse chutney and the other one is this smoked version where eggplant is charred and then mashed and mixed with spices and is given a tempering. I like both the versions but this version is my favorite because of the smokiness of the charred eggplant.This is somewhat similar to the Punjabi Baingan Bharta but in a south Indian way. We add tamarind pulp to the chutney for a sour taste which itself gives a nice and distinct taste to the chutney.Some like to add sauteed onions to the chutney but I like to add raw onions as it gives a nice crunch and complements the smoky eggplant mash well.
kalchina vankaya pacchadi
Brinjal is one of the most loved vegetable in Andhra and we make various varieties with Brinjal - Vankaya Kobbari KaramVankaya Kothimeera KaramVankaya Ullipaya KaramBagara Baingan , Bharli Vangi, Gutti Vankaya with it.
Check out other Andhra style Pacchadi varieties in my blog:

Here is the recipe for Kalchina Vankaya Pacchadi with step by step photos:

Kalchina Vankaya Pacchadi | Smoked Eggplant Chutney:
Serves 2-3 | Author: Prathibha
Prep time: 5 mins | Cooking time: 10 mins | Total time: 15 mins
Cuisine: South Indian | Category: Accompaniments-Pacchadi

2 medium sized long Brinjals or 5-6 small brinjals
1 amla sized Tamarind ball
1 small Onion,finely chopped
2-3 Green Chilies,finely chopped
Salt,to taste

to temper:
2 tsp Oil
1/2 tsp Mustard seeds
1/4 tsp Cumin seeds,optional
2 tsp Urad dal
a sprig of Curry leaves
a pinch of Asafoetida

  • Soak tamarind in little water and remove the pulp and keep it aside.
  • Wash and wipe the large eggplant and apply oil all over the skin and poke it with a fork and place it on a open flame over medium heat. Keep rotating it in between in all directions until the whole eggplant is evenly roasted.You can even bake it in the oven at 350 deg F until they are done by rotating them in between. Check it for doneness by inserting a knife, if it slides easily which indicates that it is done.Also the eggplant would have become soggy. Put it in a bowl of water immediately and leave it for 10 mins.
  • Peel out the charred skin of the eggplant and also the stalk and mash it roughly with a masher. You can even chop it finely or run it in mixie in a whipper mode once.
  • Mix the mashed brinjal with finely chopped green chilies and onions,salt and tamarind pulp and mix it nicely.Check the taste and adjust the seasoning accordingly.
  • In a small tempering pan heat oil and crackle mustard seeds, cumin seeds, urad dal, curry leaves and asafoetida and fry until the urad dal turns slight brown in color.
  • Add the tempering to the eggplant mixture and mix it nicely.
Serve it with hot steamed rice and ghee.You can serve it with rotis.

  1. If  you do not like raw onions, you can even fry them slightly along with the tempering or you can avoid adding them to the pacchadi. I like the crunchiness of raw onions in the chutney, hence I add them raw.
  2. This chutney(pacchadi) tastes best when done with the small brinjals or the medium long brinjals.
kalchina vankaya pacchadi


Unknown said...

VERY TASTY chutney recipe using brinjal is very well explained . I am sure every one like it

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