Vankaya Mamidikaya Pachadi Spicy and Tangy

mamidikaya vankaya pachadi recipe

This is spicy and tangy Eggplant and Mango chutney.During March ,my Mom makes this Vankaya Mamidikaya Pachadi using raw mangoes.This chutney is simple to make and it tastes good with hot rice. If you are like me you can eat with spoon 😉

This eggplant mango chutney tastes good with raw mango, not half ripen or frozen mangoes.Use fresh veggies for better results. I envy people who have access to fresh vegetables all year long.

First chopped eggplant,green chillies and mangoes are boiled together.Later mush or hand pound them to make mango chutney.Later tadka or tampering is added to mango chutney,this is optional Pachadi tastes good even without it.You can make this eggplant mango chutney without oil or with oil.

mamidikaya vankaya pachadi recipe

Ingredients for Vankaya Mamidikaya Pachadi

Raw Mango 1 Large

Eggplant/Vankayalu 3-4

Green Chillies 7-10

Turmeric Powder 1/2 Tsp

Coriander Powder 1 Tsp

Salt

For Tampering

Oil

Curry Leaves

Mustard Seeds 1/2 Tsp

Chana Dal 1/2 Tsp

Urad Dal 1/2 Tsp

Cumin 1/2 Tsp

Hing/Asofetida 1/4 Tsp

Making of Vankaya Mamidikaya Pachadi

vankaya mamidikaya pachadi ingredients

First boil chopped eggplant,mangoes with green chillies along with salt,turmeric and coriander powders. Use less water. Don’t add too much water or you will end up making soup not chutney.This takes about 15-20 min.

vankaya mamidikaya pachadi boiling

Adjust spice levels according to your taste. I have used 7 spice green chillies for medium to large size mango.

Once mango and eggplant is cooked,switch of the flame.

Now mash eggplant and mangoes with spoon or hand pound them in a
mortar and pestle or using hand stick blender. I use my Cuisinart hand stick blender for any mushing in the pot.

mamidikaya vankaya pachadi mushed

 

Taste eggplant chutney now and adjust.

Add tadka with curry leaves,mustard seeds,chana and urad dal with a pinch of hing.

vankaya mamidikaya pachadi recipe

You can serve Vankaya Mamidikaya Pachadi with hot Rice or ragi ball.

Enjoy Spicy and Tangy Eggplant Mango Chutney 🙂

Check out my other chutney recipes here.

XOXO

 

mamidikaya vankaya pachadi recipe
Print

Spicy Tangy Vankaya Mamidikaya Pachadi

Making of Spicy and Tangy Vankaya Mamadikaya Pachadi/Eggplant Mango Chutney
Course Chunteys
Cuisine Indian
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 6
Author Sravanthi

Ingredients

  • Raw Mango 1 Large
  • Eggplant/Vankayalu 3-4
  • Green Chillies 7-10
  • Turmeric Powder 1/2 Tsp
  • Coriander Powder 1 Tsp
  • Salt
  • For Tampering
  • Oil
  • Curry Leaves
  • Mustard Seeds 1/2 Tsp
  • Chana Dal 1/2 Tsp
  • Urad Dal 1/2 Tsp
  • Cumin 1/2 Tsp
  • Hing/Asofetida 1/4 Tsp

Instructions

  1. First boil chopped eggplant,mangoes with green chillies along with salt,turmeric and coriander powders. Use less water. Don't add too much water or you will end up making soup not chutney.This takes about 15-20 min.
  2. Adjust spice levels according to your taste. I have used 7 spice green chillies for medium to large size mango.
  3. Once mango and eggplant is cooked,switch of the flame.
  4. Now mash eggplant and mangoes with spoon or hand pound them in a
  5. mortar and pestle
  6. or using hand stick blender. I use my
  7. Cuisinart hand stick blender
  8. for any mushing in the pot.
  9. Taste eggplant chutney now and adjust.
  10. Add tadka with curry leaves,mustard seeds,chana and urad dal with a pinch of hing.
  11. You can serve vankaya mamidikaya pachadi with hot rice or ragi ball.
  12. Enjoy Spicy and Tangy Eggplant Mango Chutney 🙂
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