A traditional and authentic condiment recipe made by roasting the
eggplant directly under the flame. The texture does not resemble a chutney
consistency yet makes an ideal dish with rice and chapatti. Try this recipe and
let me know in the comments how it turned out.
Also See:
INGREDIENTS:
For Roasting:
*Large Purple Eggplant- 1 nos
*Tomato- 2 nos (medium sized)
*Onion- 2 nos (small sized)
*Chilies- 3 nos
*Garlic cloves- 3-4 nos
*Oil- 1 tsp
For chutney:
*Cumin powder- ½ tsp
*Salt- ½ tsp
*Chaat masala- 1 tsp
*Red chili powder- ½ tsp
*Maggi masala- ½ tsp
*Chopped coriander leaves- 1 tbsp
For Tempering:
*Oil- 1 tsp
*Mustard seeds- ¼ tsp
*Jeera- ¼ tsp
*Curry leaves- 2-3 leaves.
PROCEDURE:
*Take a large Purple eggplant, Use clean ones with no spots ensuring
there are no worms in it.
*Use purple colored eggplant, don’t use white or green ones for these.
*Use Small sized onions for these as large ones don’t get roasted
properly.
*Make slits on the brinjal and stuff green chilies and garlic in the
slits.
*Apply oil on the brinjal thoroughly.
*Place the brinjal on the stove burner and roast on medium flame till
brownish black color is imparted.
*Peel off the skin while still hot and cut off the stem.
*Similarly, apply oil on tomatoes and roast them properly.
*Repeat the same with the onions, roast them with their skin.
*Peel them off while still hot.
*Now grind it in pulse mood by just putting it onn/off for 2-3 secs.
*It should just get chopped, don’t make it a fine paste.
*You can alternatively mash it with a masher.
*Remove it in a bowl.
*Add all the ingredients listed under the chutney section.
*Heat a pan, add oil and let it get hot.
*Add mustard seeds and jeera, let it splutter well.
*Now add curry leaves and let it get crispy.
*Pour it on this chatpati chutney, you’re ready to go.
*Smoky brinjal chutney is ready.
*Serve it with roti or rice.
