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Vangi Chutney

Rita Arora
10 minutes
Prep Time
10 minutes
Cook Time
4 People
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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

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


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

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Sheeni Singh
Sheeni Singh   Sep-14-2016

awesome chutney ritu!

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