Brinjal Mango Chutney or Vankaya Mamidikaya Pachadi is a delicious condiment that you can serve with steamed rice or idli or dosa well. We make it with roasted brinjal and raw mango. It is a tangy spicy chutney.
You can make this chutney during the season and enjoy your meal!
You can make this during the season when you get fresh raw mangoes. We enjoy using raw or unripe mango in our cooking during the season.
This chutney is one of them. For the A to Z Condiments, I saved up this dish for B. So it is Brinjal Mango Chutney or Vankaya Mamidikaya Pachadi as we call it in Telugu. Brinjal is one of the most loved vegetables in Andhra Cuisine.
During the season, mangoes are used in different recipes. I have a Homemade Mango Chutney or this Brinjal Chutney
So make this and enjoy a hearty meal!
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Ingredients Needed for this Chutney
Raw Mango - Raw or Unripe Mango is available during the summer season. It is best to use the mangoes in the season, else it might be very sour.
Brinjal - You can use any variety of Brinjal for this chutney.
For Spice - We use Green chilies to make this chutney.
Tempering spice - You can use regular tempering ingredients to temper this chutney finally.
Instructions to make the Chutney
Before starting to make this chutney, it is good if you have all the ingredients set up. As we are using brinjals, always chop and soak in the water before starting the cooking.
Heat a nonstick pan with oil, add cumin seeds and let it splutter.
Next, add the chopped green chilies and saute.
After a few minutes, add the chopped brinjal and lower the flame.
Cover with a lid and cook on low flame for 5 minutes.
Now add garlic cloves and saute well.
When the brinjal is well roated, takes about 10 minutes, remove to a plate and let it cool.
Peel the raw mango and dice into 1/2 inch pieces.
Take the roasted brinjal along with raw mango in a mixer jar and grind to a paste.
Now heat the pan again with oil, temper with all the ingredients one by one.
When the ingredients are sauteed well, add the ground paste and cook for 5 minutes on low.
Remove and serve with steamed rice.
Substitutions you can make
Actually, there is nothing you will have to substitute in this chutney. However, you can reduce mango if it is very sour and use a bit of tamarind if you like.
Serving Suggestions
You can serve this chutney with hot steamed rice. However, this will taste great as a side dish for Dosa or Idli too.
How to store this condiment
This chutney will stay good when refrigerated for 2 to 3 days.
Before serving, microwave or heat it over the stove.
Expert Tips to follow
Increase a bit of spice to handle the mango sourness. You can add an equal number of dried red chilies with green chilies for a change
Other Raw Mango Recipes you'll Love!
- Instant Mango Pickle
- Andhra Style Mango Pickle
- Maamidikaaya Pulihora
- Andhra Mamidikaya Pachadi
- Mango Sevai
Brinjal Mango Chutney | Vankaya Mamidikaya Pachadi
Ingredients
For Chutney
- 2 teaspoon Cooking Oil
- 1 teaspoon Cumin Seeds
- 4 Green Chilies
- 250 grams Brinjal
- 1 cup Raw Mango
- 8 cloves Garlic
For Tempering
- 2 teaspoon Cooking Oil
- 1 teaspoon Mustard Seeds
- 1/2 teaspoon Urad Dal
- 1/4 teaspoon Chana Dal
- 1/2 teaspoon Cumin Seeds
- 2 Dried Red Chili
- A sprig Curry Leaves
- 1/4 teaspoon Asafoetida / Hing
- Salt to taste
Instructions
- Heat a nonstick pan with oil, add cumin seeds and let it splutter.
- Next, add the chopped green chilies and saute.
- After a few minutes, add the chopped brinjal and lower the flame.
- Cover with a lid and cook on low flame for 5 minutes.
- Now add garlic cloves and saute well.
- When the brinjal is well roasted, takes about 10 minutes, remove it to a plate and let it cool.
- Peel the raw mango and diced it into 1/2 inch pieces.
- Take the roasted brinjal along with raw mango in a mixer jar and grind to a paste.
- Now heat the pan again with oil, temper with all the ingredients one by one.
- When the ingredients are sauteed well, add the ground paste and cook for 5 minutes on low.
- Remove and serve with steamed rice.
Nutrition
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