Vangi chutney Recipe
Recipe By Better Butter
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.
4.5
22 Rating -
Rate
Vegdiet
20minstotal
10minsPrep
10minsCook
20m.total
10m.Prep
10m.Cook
plan
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ingredients serve
serve1
Add to Shopping ListIngredients for Vangi chutney Recipe
- 37.50 gram Onion
- 25 gram Tomatoes
- 12.50 gram Brinjal
- 1/4 teaspoon Red chillies
- 3/4 Green chillies
- 1/4 tablespoon coriander leaves
- 1/4 pinch Asafoetida
- As required Salt
- 1/4 tablespoon Oil
- 0.13 teaspoon Mustard seeds
- 1.75-2 Curry leaves
Nutrition
value
value
52
calories per serving
4 g Fat1 g Protein3 g Carbs3 g FiberOther
Current Totals
- Fat4g
- Protein1g
- Carbs3g
- Fiber3g
MacroNutrients
- Carbs3g
- Protein1g
- Fiber3g
Fats
- Fat4g
Vitamins & Minerals
- Calcium23mg
- Iron2mg
- Vitamin A666mcg
- Vitamin B1< 1mg
- Vitamin B2< 1mg
- Vitamin B3< 1mg
- Vitamin B6< 1mg
- Vitamin B934mcg
- Vitamin B120mcg
- Vitamin C18mg
- Vitamin E< 1mg
- Copper< 1mcg
- Magnesium36mg
- Manganese< 1mg
- Phosphorus25mg
- Selenium2mcg
- Zinc< 1mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
Recipe By Better Butter