Roasted Aubergine Chutney

Chutneys are a great savior when you are in a hurry to ruffle up something. Also a great way to take in veggies that you may not be fond of.I use a basic kara [spicy] chutney recipe and try to include a different veggie each time to grind along with it. This was one such experiment.The end result was a very flavorful chutney which we liked very much. :)

Roasted Aubergine Chutney

Ingredients

Serves - 4 
Spice Level - Quite Spicy

Japanese Eggplant/Aubergine - 1
Red chilli - 5
Onions - 2 Medium sized chopped roughly
Tamarind - a small lemon sized ball
Urad dal - 2 Tbspn
Curry Leaves - a handful
Jeera - 1 Tbspn
Garlic cloves - 3
Mustard - 1 Tbspn
Shredded coconut - 2 Tbspn
Salt - as per taste
Oil - 3 Tbspn

To temper

Oil - 1 Tbspn
Mustard - 1 TBspn
Urad dal - 1 Tbspn


Method

Apply oil on the eggplant and roast it on open flame for 10-15 minutes until the outer layer shrinks and you are able to peel it easily. I use a steel wire mesh and place it on top of the flame and let the eggplant sit on it easily while roasting.I also used a wooden skewer to insert through the eggplant , so I could rotate the eggplant to make sure it was getting roasted on all sides when put on open flame.

Once roasted well ,drop the eggplant in a bowl containing cold water to cool it. Peel the outer layer of the eggplant completely and cut into medium sized pieces and keep aside.

Heat a pan with 3 Tbsp oil in it. Add mustard seeds, let it splutter, add urad dal and jeera and let it roast.Add the chopped onions and garlic and saute till translucent. Now toss in the roasted eggplant pieces and saute for 5 minutes. Add in the dry red chilli,shredded coconut, tamarind piece and curry leaves and saute for a couple of minutes.Cool and blend into a smooth paste.Transfer this to a serving bowl , add salt and mix well.

In a kadai, heat a tbsp of oil ,add mustard and after it splutters add urad dal and let it roast till golden brown.Pour this over the chutney and mix well.

This chutney goes well with idli/dosai. You can mix this chutney with ghee and rice too or serve as a sandwich spread.



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