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Baingan Chutney, Brinjal Chutney, Vankaya Chutney, Vankaya Pachadi, Badanekayi Chutney

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Tarla Dalal

19 February, 2018

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Table of Content

About Baingan Chutney, Brinjal Chutney

Ingredients

Methods

Making Baingan Chutney

Nutrient values

Baingan Chutney, Brinjal Chutney, Vankaya Chutney, Vankaya Pachadi, Badanekayi Chutney

Baingan Chutney, affectionately known by a medley of names across India, is a beloved culinary creation that graces tables from north to south. Whether you call it Brinjal Chutney, the fiery Vankaya Chutney or Vankaya Pachadi in Andhra Pradesh, or the flavorful Badanekayi Chutney in Karnataka, this versatile condiment celebrates the humble eggplant in a remarkably delicious form. It embodies the essence of Indian home cooking – simple ingredients transformed into something extraordinary, bursting with regional flavors and a comforting warmth.

At its heart, this chutney revolves around a single large brinjal (baingan / eggplant), its smoky essence being the defining characteristic. The simplicity of the remaining ingredients – a mere 1 tbsp oil, along with finely chopped onion, ginger paste, garlic paste, and a touch of chilli powder and green chillies for heat – ensures that the natural flavor of the roasted eggplant shines through. A hint of salt to taste and fresh finely chopped coriander (dhania), brightened by lemon juice, complete this symphony of tastes.

The magic begins with the roasting of the brinjal. Slits are made at equal intervals all over its surface, preparing it for an encounter with an open flame. It is then roasted directly over the flame for 10 to 12 minutes, or until the brinjal softens and its skin turns a charred black, requiring occasional turning for even cooking. This crucial step infuses the eggplant with a distinctive smoky aroma, a cornerstone of the chutney's appeal. Once slightly cooled, the charred skin is carefully peeled, the stem discarded, and the softened flesh is roughly chopped and mashed.

Next, a deep non-stick pan is heated with oil. The aromatics – finely chopped onion, ginger paste, and garlic paste – are introduced and sautéed on a medium flame for 1 to 2 minutes, until they release their fragrant oils. Following this, the chilli powder and finely chopped green chillies are added and sautéed for just 30 seconds, allowing their flavors to bloom in the hot oil. This precise timing prevents the spices from burning while ensuring their essence is fully extracted.

The star of the dish, the mashed brinjal, is then added to the pan along with the fresh coriander. The mixture is mixed well and cooked on a medium flame for 4 minutes, with occasional stirring, allowing all the flavors to meld beautifully. The final touch of tanginess comes from a generous squeeze of lemon juice, stirred in just before serving. This bright acidity cuts through the richness, balancing the flavors perfectly. The chutney is best served immediately to enjoy its fresh taste but can also be stored in an air-tight container for later use.

This humble Baingan Chutney serves as a versatile accompaniment to a variety of Indian meals. It pairs wonderfully with hot rotis, parathas, or even as a flavorful side with rice and dal. Its robust and smoky profile makes it a popular choice for enhancing simple meals, offering a burst of flavor that is both comforting and exhilarating. The widespread adoption of this recipe under its many names underscores its deep cultural roots and its enduring appeal in the diverse tapestry of Indian cuisine.

Ingredients

for Baingan Chutney

1 large brinjal (baingan / eggplant)

1 tbsp oil

1/2 cup finely chopped onion

1/2 tsp ginger (adrak) paste

1 tsp garlic (lehsun) paste

1/2 tsp chilli powder

1/2 tsp finely chopped green chillies

salt to taste

2 tbsp finely chopped coriander (dhania)

1 tsp lemon juice

Method

for Baingan Chutney

Make slits at equal intervals all over the surface of the brinjal and roast it over an open flame for 10 to 12 minutes or till the brinjal turns soft and black, while turning occasionally. Keep aside to cool slightly.
Peel the skin of the brinjal.
Cut the stem and discard it, chop it roughly and then mash it. Keep aside.
Heat the oil in a deep non-stick pan, add the onions, ginger paste and garlic paste and sauté on a medium flame for 1 to 2 minutes.
Add the chilli powder, green chillies and sauté on a medium flame for 30 seconds.
Add the mashed brinjal and coriander, mix well and cook on a medium flame for 4 minutes ,while stirring occasionally.
Add the lemon juice and mix well.
Serve immediately or store in an air-tight container and use as required.

Baingan Chutney, Brinjal Chutney recipe with step by step photos

Making Baingan Chutney

1. Make slits at equal intervals all over the surface of the 1 large brinjal (baingan / eggplant) and roast it over an open flame for 10 to 12 minutes or till the brinjal turns soft and black, while turning occasionally. Keep aside to cool slightly.
2. Peel the skin of the brinjal.
3. Cut the stem and discard it, chop it roughly and then mash it. Keep aside.
4. Heat the 1 tbsp oil in a deep non-stick pan, add the 1/2 cup finely chopped onion, 1/2 tsp ginger (adrak) paste and 1 tsp garlic (lehsun) paste and sauté on a medium flame for 1 to 2 minutes.
5. Add the 1/2 tsp chilli powder, 1/2 tsp finely chopped green chillies and sauté on a medium flame for 30 seconds.
6. Add the mashed brinjal (baingan / eggplant)l and 2 tbsp finely chopped coriander (dhania), mix well and cook on a medium flame for 4 minutes ,while stirring occasionally.
7. Add the 1 tsp lemon juice.
8. Mix well.
9. Serve Baingan Chutney, Brinjal Chutney immediately or store in an air-tight container and use as required.