Prepare the Eggplants: Trim the tops off the baby eggplants and quarter them lengthwise.
Set aside.
Heat the Frying Oil: In a deep frying pan or wok, pour in oil to a depth of about 1¾ inches (4. 5 cm).
Heat over a medium flame until it reaches 350°F (175°C).
Line a plate with paper towels.
Fry the Eggplants: Carefully lower a small batch of the quartered eggplants into the hot oil.
Fry for 2-4 minutes, turning occasionally, until they are a light golden brown. Use a slotted spoon to remove them to the paper towel-lined plate.
Repeat in batches until all the eggplant is fried.
Temper the Spices: In a separate, clean frying pan, heat 6 tablespoons (90 ml / 3 fl oz) of oil over medium heat.
Once hot, add the nigella seeds and fresh curry leaves.
Fry until the leaves begin to crackle and become fragrant.
Build the Chutney Base: Add the sliced green chiles to the pan and stir-fry for one minute.
Pour in the tamarind paste and water.
Stir well to combine and cook, stirring frequently, until the water has evaporated and the paste has thickened considerably.
Combine and Finish: Stir the salt into the thickened tamarind base, then add the fried eggplants. Gently stir-fry everything together for 2-3 minutes to coat the eggplant completely.
Remove the pan from the heat.
Cool and Store: Allow the chutney to cool completely to room temperature.
Once cooled, transfer it to a scrupulously clean, airtight jar. Store in the refrigerator for up to 3 weeks.
