This is one of my fav chutney’s that I learnt from my MIL. Its very versatile and can be used in multiple ways, as a spread on your favorite toast or as a dip with your fav veggies/chips or as a side dish with hot rotis and phulkas.

Ingredients

Small eggplant-1

Green chilis-3

Cilantro- 1 tsp chopped

Tamarind paste-1/4 tsp

Salt to taste

Garlic-4 pods

Seasoning

Oil-1 tsp

Mustard seeds-1/2 tsp

Asafetida-1/4 tsp

Whole Red chili-2

Curry leaves-1 sprig

Urad Dal-1/2 tsp

Chana Dal-1/2 tsp

Onions-1/2 cup diced

Method

Roast the eggplant on the stove top turning every minute so that it evenly cooks and skin blackens. Turn off heat, cover the egg plant and let it rest for few minutes. Peel the blackened skin of the egg plant and run it under cold water to remove any leftover skin. Set aside.

In a blender, make a coarse paste of all the ingredients adding very little water, add the roasted eggplant and grind till everything is well combined [make sure it does not turn into a fine paste] but the mixture is still a little coarse.Set the eggplant chutney aside.

For Seasoning: Heat oil in a sauce pan, add the mustard seeds and let it splutter. Add asafetida, red chili and curry leaves and let the curry leaves splutter. Now,add the chana dal and urad dal and fry till they turn golden brown. Add the onions to it and let it turn translucent.Now, add the coarsly ground eggplant chutney to it and fry for one minute till everything is well combined.

Serve it with Chapattis/Rotis.