Roasted Eggplant chutney (/ smoked brinjal chutney / baingan chutney) is flavorful, tasty and goes well with dosa and rotis. When I first found this recipe in my recipe dairy written for me by my mom, I was skeptical but tried anyway and was pleasantly surprised.
Wash eggplant and apply a little oil all over it.
Other things needed for this chutney
Since we will be roasting the eggplant, you can stick a fork in it or use tongs to turn it over the flame.
Roast the eggplant on the stove. You can roast it in oven too.
You can use a cooling rack for additional support if you want. I also roast corn like this.
Peel the skin.
Heat oil and season with mustard seeds. Fry urad dal.
Add asafoetida powder.
Add red chilies.
Add the eggplant. This step is optional since eggplant is already cooked because of the roasting.
Allow everything to cool down and then grind in a blender.
Baingan chutney is ready. Enjoy!