Ingredients

• 1 - large purple brinjal
• 5 - green chillies
• Salt to taste
• Tamarind - small lime size
• Coriander leaves - 1/2 cup
• Asafoetida - a pinch
• For tempering: 2 tsp - Oil
• 1/2 tsp - mustard seeds
• 3 - red chillies
• A pinch - asafoetida

How to Make Chilli Brinjal Chutney

• Cut brinjal into small pieces and cook with sufficient water until soft.
• Cool and grind to a smooth paste with coriander leaves, salt, tamarind, asafoetida, and green chillies.
• Temper with oil, mustard, red chillies and asafoetida.
• Serve.