This tangy and spicy roti pachadi / chutney is delicious and easy to make.. This gluten-free and vegan chutney is freshly made with eggplants and fresh tamarind year round pachadi. It stays fresh for 2 days if refrigerated. Since we don’t grind this chutney, it gives a nice texture to feel in your mouth. So simple to make and tastes great with chapathi/roti and hot steamed rice and ghee, jowar roti, masala jowar roti, sorakaya thappilent, ragi roti.
Traditionally, we make this chutney with green eggplants / brinjals but if you don’t get them you can replace with purple ones too.
![](https://sirisblog198815040.files.wordpress.com/2020/04/20220610_161759.jpg?w=840)
Other Chutney/Pachadi recipes for you:
- Instant Radish Chutney in 5 Mins | Mullangi Pachadi
- Masala Mamidikaya Pachadi | Masala Mango Pickle with Baby/Tender Mangoes
- Cabbage Pachadi/Chutney
- Avocado Tomato Chutney/Pachadi
- Simple & Tasty Instant Gongura Pachadi
- Beerakaya Pachadi
- Dhondakaya/Tindora Pachadi
- Dondakaya Kobbari Pachadi|Ivy Gourd/Tindora Coconut Pachadi
- Tomato Pickle | Andhra Style Tomato Nilva Pachadi with Sun Drying Method
How to make Eggplant-Tamarind Chutney
PREP TIME: 8 MINS COOK TIME: 10-12 MINS TOTAL TIME: 18-20 MINS COURSE: SIDES CUISINE: INDIAN SERVINGS : 4-5
Ingredients
- green/puple vankayalu/eggplants/brinjals – 5, cut into long slices
- tomatoes – 1 and 1/2, chopped
- onion – 1/2, chopped
- garlic pods – 4
- green chillies – 7-10 (adjust to your spice level)
- salt – 1/4 tsp/to taste
- oil – 5 tsp, divided
- cumin seeds/jeera – 1 tsp, divided
- curry leaves – few
- dry red chilly – 1
- hing /asafotida – 1/8 tsp
- fresh tamarind thokku (year round chinthakaya pickle) – 2 tsp
Instructions
- Heat 2 tsp of sesame or mustard oil in a pan. Add 1/2 tsp urad dal, 1/2 tsp mustard seeds, 1/2 tsp jeera, few curry leaves, 1/8 tsp hing and a dry red chilly.
- When dal turns golden, transfer it to a serving bowl and keep aside for later use.
- In the same pan, heat 3 tsp oil, add 1/2 tsp jeera, 1/2 (1/4 cup) chopped onion. Cover the pan and sauté for 2 mins.
- Now add 5 eggplants (vankaya), 3 garlic and 7-10 green chillies. Cover and cook for 5 mins on medium heat.
- Add 1 and 1/2 tomato, 1/4 tsp salt and 1/4 tsp turmeric. Mix well. Cover and cook until the tomatoes become soft and mushy.
- Add 2 tsp fresh tamarind/chinthakaya pachadi/thokku and mix well until everything is well blended, then turn off the heat. Let it cool for a few mins.
- In a mortar, add 1/2 tsp cumin seeds, 1 garlic clove and crush/pound to a paste.
- Now transfer cooked eggplant / vankaya, tomato mixture and few cilantro stems into mortar and pound it gently until the mixture is well blended.
- Transfer it to the serving bowl with seasoning added in step 2. Mix everything well.
- Serve chutney/pachadi with hot steamed rice with ghee or chapathi or roti or poori.
Tips
- If you are using a mixie or grinder, just pulse it a couple of times to prevent grinding into a smooth paste.
- If green eggplants are not available, you can use small purple egg plants.
- Adjust the quantity of green chillies as per your taste.
Eggplant Tamarind Chutney – Step by step photo instructions
- Heat 2 tsp of sesame or mustard oil in a pan. Add 1/2 tsp urad dal, 1/2 tsp mustard seeds, 1/2 tsp jeera, few curry leaves, 1/8 tsp hing and a dry red chilly.
2. When dal turns golden, transfer it to a serving bowl and keep aside for later use.
![](https://sirisblog198815040.files.wordpress.com/2020/04/20211103_125456.jpg?resize=419%2C313)
3. In the same pan, heat 3 tsp oil, add 1/2 tsp jeera, 1/2 (1/4 cup) chopped onion. Cover the pan and sauté for 2 mins.
![](https://sirisblog198815040.files.wordpress.com/2020/04/20211103_125748.jpg?resize=418%2C313)
4. Now add 5 eggplants (vankaya), 3 garlic and 7-10 green chillies. Cover and cook for 5 mins on medium heat.
![](https://sirisblog198815040.files.wordpress.com/2020/04/20220610_160402.jpg?resize=421%2C421)
5. Add 1 and 1/2 tomato, 1/4 tsp salt and 1/4 tsp turmeric. Mix well. Cover and cook until the tomatoes become soft and mushy.
![](https://sirisblog198815040.files.wordpress.com/2020/04/20211103_130725.jpg?resize=420%2C315)
6. Add 2 tsp fresh tamarind/chinthakaya pachadi/thokku and mix well until everything is well blended, then turn off the heat. Let it cool for a few mins.
![](https://sirisblog198815040.files.wordpress.com/2020/04/20220610_160547.jpg?w=1024&resize=425%2C318)
7. In a mortar, add 1/2 tsp cumin seeds, 1 garlic clove and crush/pound to a paste.
![](https://sirisblog198815040.files.wordpress.com/2020/04/20220610_160607.jpg?resize=424%2C424)
8. Now transfer cooked eggplant / vankaya, tomato mixture and few cilantro stems into mortar and pound it gently until the mixture is well blended.
![](https://sirisblog198815040.files.wordpress.com/2020/04/20220610_161148.jpg?resize=425%2C425)
9. Transfer it to the serving bowl with seasoning added in step 2. Mix everything well.
![](https://sirisblog198815040.files.wordpress.com/2020/04/20211103_133943.jpg?resize=419%2C314)
10. Serve chutney/pachadi with hot steamed rice with ghee or chapathi or roti or poori.
![](https://sirisblog198815040.files.wordpress.com/2020/04/20200309_2241591.jpg?w=954&resize=545%2C584)
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