Heat a dry large saucepan over medium heat.

Add the split black lentils and the cumin, fenugreek, and coriander seeds and fry until the seeds begin to crackle and pop.

Add the curry leaves and continue frying until they begin to curl.

Remove the mixture and allow it to cool down.

Transfer the mix to a mortar or blender, add half a teaspoon of turmeric, and grind it to a powder.

Heat two tablespoons of ghee in the same saucepan over medium heat and fry the shallots until they begin showing signs of translucency.

Adding the garlic and green chilis while constantly stirring.

As soon as the shallots are translucent, taking care not to brown them, add the tomatoes and the cubed eggplant.

Saute for eight to twelve minutes or until mushy.

Mix in the tamarind paste, fresh coriander, lemon juice, cumin powder, garam masala, a teaspoon of salt, and the processed masala powder you made earlier

While still relatively warm, mash using a masher or fork, or transfer to a blender or food processor.

Process until you reach the desired consistency of chutney preferred.

Prepare a tadka (tempering oil) by heating two tablespoons of oil or ghee in a pan or large ladle (traditionally known as a Tadka ladle or melting pot)

When the oil/ghee is hot, add a quarter teaspoon of cumin and fenugreek seeds.

As soon as the seeds begin to pop, add two finely chopped red chilis and three to four curry leaves.

When the curry leaves start curling, carefully pour the ghee/oil into the chutney and mix thoroughly.