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ROASTED EGGPLANT CHUTNEY

yield: 4 total time: 55 minutes

4 eggplant medium, to give approx. 1 1/2 cups after roasting
1 tablespoon canola peanut or any neutral oil
2 red chillies kashmiri, use any variety but reduce the amount to one, since they may be spicier
1/2 teaspoon black mustard seeds
1/2 teaspoon cumin seeds
2 teaspoons tamarind pulp I use this brand
3 tablespoons fresh cilantro chopped
salt to taste

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