Name: Vangi Chutney recipe by Rita Arora at BetterButter
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 4
Ingredients: Onion 150 gm; Tomatoes 100 gm; Brinjal 50 gm; Red chillies 1 tsp; Green chillies 3; Coriander leaves 1 tbsp; Asafoetida a pinch; Salt as required; Oil 1 tbsp; Mustard seeds 1/2 tsp; Curry leaves 7-8

ABOUT Vangi Chutney RECIPE

Vangi or Brinjal chutney is a traditional chutney recipe of sourashtrians living in south India prepared with brinjal, toor dal(split pigeon peas), onion, tomatoes and spices cooked in a pressure cooker with required amount of water.

Recipe Tags

Veg
Easy
Everyday
Tamil Nadu
Boiling
Condiments
Healthy

Ingredients Serving: 4

Onion 150 gm
Tomatoes 100 gm
Brinjal 50 gm
Red chillies 1 tsp
Green chillies 3
Coriander leaves 1 tbsp
Asafoetida a pinch
Salt as required
Oil 1 tbsp
Mustard seeds 1/2 tsp
Curry leaves 7-8

Instructions

Peel and chop the onion, tomatoes, brinjal and coriander leaves.
Put red chillies and green chillies.
Bring all the ingredients to boil in a pressure cooker till one whistle.
Grind it to a coarse paste.
Temper with asafoetida, mustard seeds and curry leaves. Pour over the chutney and bring to a boil.
Serve hot with Idli, Dosa and Madras Pongal.

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