My favorite chutney recipe straight from my mother’s kitchen. She used to make this for a quick dinner or even after we came from school/college. I love the aroma of it especially when it is roasted. A simple to make and incredibly flavorful eggplant chutney.
This is my first attempt to post recipe step-by-step. I hope it is good this way 🙂
Makes: 1 cup
Preparation time: 20 mins
Eggplant/Brinjal – 1 big/medium
Chana dal/senagapappu – 1 tbsp
Urad dal/minappapu – 1 tsp
Cumin seeds – ½ tsp
Mustard seeds – ½ tsp
Asafoetida/hing – ¼ tsp
Curry leaves – 5
Green chili – 2 (finely chopped)
Ginger – ¼ tsp (finely chopped)
Coriander leaves – 2 tbsp (finely chopped)
Onion – 1 medium (finely chopped)
Tomato – 1 small (finely chopped)
Salt – to taste
Oil – 1 tbsp
- Apply ½ tsp oil all over the eggplant and roast it on stove-top till it is well roasted on all sides. Once roasted you can see the color changing into black or dark brown. Remove from stove and set aside to cool.
- Once cooled, peel the skin off and check the eggplant thoroughly for any decay by cutting it using a knife or spoon. Mash it and set aside.
- Heat oil in a pan and once hot, add the chana dal and urad dal. Let them change color.
- Add the cumin seeds, mustard seeds and hing. Let them splutter.
- Add the curry leaves, ginger, green chili, onion, tomato and coriander leaves. Add salt and fry till onions are softened. Do not let them brown.
- Finally add the mashed eggplant, stir and remove from heat.
- Serve it with hot plain rice or roti.