Roasted Eggplant Chutney

28 Oct

kalchina_vankaya_pachadi
Roasted Eggplant Chutney.

Spices and dals are roasted in oil till golden brown and ground into fine powder using a spice blender. Large eggplant is roasted on direct flame till its charred. Then the roasted eggplant pulp is mashed with ground spice powder and garnished with cilantro and curry leaves.
Makes: around 2 Servings of Roasted Eggplant Chutney.

Ingredients:

Large Eggplant 1
Chana Dal 1/2 tsp
Urad Dal 1/2 tsp
Coriander Seeds 1/2 tsp
Mustard Seeds 1/4 tsp
Cumin Seeds 1/4 tsp
Whole Red Chiles 1 – 2
Tamarind 1 inch Piece
Turmeric Powder a Pinch
Curry Leaves 4
Cilantro few Sprigs
Oil 1/2 tsp

Method of preparation:

Wash and finely chop the curry leaves and cilantro.

Heat half a tsp 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.
Serve roasted eggplant chutney with steamed rice or with roti.
Notes: Make sure eggplant is cooked well while roasting.

Suggestions: If eggplant is not cooked well, put it back on heat or cook covered in a pan till done.
Variations: You can also temper the chutney with mustard seeds and curry leaves.
Other Names: Roasted Eggplant Chutney, Kalchini Vankaya Pachadi.

8 Responses to “Roasted Eggplant Chutney”

  1. Priya October 28, 2010 at 1:01 pm #

    Fingerlicking chutney, yummm!

  2. Bala October 28, 2010 at 1:37 pm #

    Tried jus nw….gd

  3. Smitha October 28, 2010 at 4:03 pm #

    I make it in a different way…this looks fantastic too!!…will try it next time!

  4. kanthi October 29, 2010 at 10:17 am #

    This recipe tastes yummy looks colourful

  5. puvanes October 29, 2010 at 6:18 pm #

    it gose well with capati

  6. Hari Chandana October 31, 2010 at 7:21 am #

    Wow. this is my fav chutney.. looks amazing and tempting.. thanks for sharing dear !!

  7. anushka mehra November 9, 2010 at 3:12 am #

    yeh yummyy

Trackbacks/Pingbacks

  1. Sweet Eggplant Chutney » Talimpu - April 19, 2011

    […] well, put it back on heat or cook covered in a pan till done. Variations: You can also check this roasted eggplant chutney. Other Names: Sweet Eggplant […]

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