Ingredients

• Eggplants, small - 3
• Medium sized onion - 1
• Green chillies - 3
• Garlic flakes -3
• Tamarind - size of a marble
• Salt to taste
• Oil 4 tbsp.

How to Make Eggplant Chutney

• Heat a tbsp of oil in a pan and fry chopped onions for 3 minutes.
• Add chopped eggplant along with green chillies, salt and fry until soft.
• Then add tamarind and fry for another 3 minutes.
• Remove and cool for sometime.
• Grind in the mixie without water.
• Serve.