Wash and finely chop the curry leaves and cilantro.
Heat half a teaspoon oil in a pan, add mustard seeds, cumin seeds, chana dal, urad dal, coriander seeds and red chiles in order. Fry till aromatic or until all the ingredients are golden brown. Cool the ingredients to room temperature and grind into fine powder along with tamarind and salt.
Wash and pat dry eggplant. Place the eggplant directly on the low flame turning occasionally until the skin is completely charred on all sides. Cool the cooked eggplant and remove the charred skin with the help of wet hands. Discard stem and remove the roasted eggplant onto a bowl (around 1 cup).
Pulse the roasted eggplant pulp, ground masala powder and salt briefly for 5 seconds.
Remove the eggplant chutney onto a bowl and garnish with curry leaves and cilantro.
Please Note: Nutritional values listed may vary from final results depending on actual measurements and brands used to prepare the recipe.
Roasted Eggplant Chutney
Amount Per Serving:
% Daily Value*
Total Fat0.39 g
Saturated Fat 0.05 g
Trans Fat 0.0 g
Total Carbohydrate4.41 g
Dietary Fiber 1.95 g
Sugars 2.42 g
Vitamin A 0.51 %
Vitamin C 10.58 %
Calcium 0.91 %
Iron 1.96 %
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.