Chopped brinjal : 1 cup
Chana dal : 1 tablespoon
Green chilli : 2 ( increase if you like spicy chutney )
Salt : 1 tablespoon
Tamarind paste : 1/2 teaspoon
Curry leaves : 10
Chopped cilantro : 1 tablespoon
Jaggery : 1/8 teaspoon
Fresh grated coconut : 1/2 cup
Coconut oil : 1 teaspoon
Water : 1/8 cup
Coconut oil : 1/2 teaspoon
Mustard Seeds : 1/4 teaspoon
Curry leaves : 4 - 5
Water for grinding : 1 tablespoon
In a pan add oil and add in curry leaves and green chillies fry for 20 seconds then add in chana dal and roast till you get nice aroma then add in chopped brinjal, jaggery, salt, cilantro and saute for 2 minutes.
Add in tamarind paste and 1/8 cup water, cook brinjal until all the water get evaporated. Switch off the flame.
Once the mixture turns to room temperature add it into mixi jar along with coconut and make chutney using 1 or 2 tablespoon of water.
Heat oil add in mustard seeds and curry leaves wait until mustard seeds splutters.
Switch off the flame and add it to chutney.
Serve this chutney with Jowar roti, dosa , chapathi or with white rice.