Simple and Spicy South Indian Eggplant Chutney | Brinjal Chutney | Baingan Chutney
1 eggplant (Roasted, peeled & mashed)
3-4 garlic cloves
2-3 green chillies
1 small onion
1 tbsp tamarind extract
Salt to taste
Some fresh coriander
Roast Eggplant on a gas flame evenly on all sides or apply some oil to the eggplant and poke holes in eggplants using a fork.
This allows steam to escape while baking; bake the eggplant in the oven at a high temperature of about 10-15 mins.
Trim the stem off, then peel off the skin and mash well. In a blender, add been chilli, garlic, onion, tamarind, salt and coriander.
Now add in the eggplant and grind to a coarse paste.