Chutney (also transliterated chatney or chatni) is a family of condiments mainly associated with South Asian cuisine that usually contain some mixture of spice(s), vegetable(s), and/or fruit(s). There are many varieties of chutney.
Chutneys may be either wet or dry, and can have a coarse to a fine texture. The Indian word refers to fresh and pickled preparations indiscriminately, with preserves often sweetened. Several Indian languages use the word for fresh preparations only. A different word achār(Hindi: अचार) applies to preserves that often contain oil and are rarely sweet. Vinegar, citrus, tamarind, or lemon juice may be added as natural preservatives, or fermentation in the presence of salt may be used to create acid.
Traditionally, chutneys are ground with a mortar and pestle made of stone or an ammikkal (Tamil). Spices are added and ground, usually in a particular order; the wet paste thus made is sautéed in vegetable oil, usually gingelly (sesame) or groundnut (peanut) oil. Electricblenders or food processors can be used as labor-saving alternatives to stone grinding.
EggPlant - 5 nos
Urad dhal - 1 tbsp
Red Chillies - 5
Tamarind - 1 tsp / 1 Gooseberry size
Asafoetida - a pinch
Oil - 1 tbsp and to apply on eggplant
salt - as needed
1.Wash and clean eggplant and cut the stems and apply oil on top of eggplant and roast it on stove top or in oven till all the sides of the skin is blackened.Let it cool completely so its easy to remove skin easily.Discard the skin and keep the flesh aside.
2.Heat a pan and add oil .When its hot add urad dhal.Let it get light golden brown.Then add hing.