Dairy-Free Spicy Eggplant Chutney

Elevate your condiment game with this bold and flavorful Dairy-Free Spicy Eggplant Chutney! This recipe highlights roasted eggplant as its smoky, velvety base, enhanced by aromatic spices like cumin, smoked paprika, and turmeric. A medley of tomatoes, onions, garlic, and fresh ginger creates a rich, zesty foundation, while a touch of green chili adds a fiery kick. Finished with a squeeze of lemon juice and a sprinkle of fresh cilantro, this chutney is a versatile delight—perfect as a dip, sandwich spread, or a vibrant side dish. Ready in just 40 minutes, this vegan and gluten-free recipe is a must-try for those who love complex, spicy flavors!

Nutriscore Rating: 76/100

Prep Time:15 mins

Cook Time:25 mins

Total Time:40 mins

Servings: 4

Ingredients

• 1 large eggplant
• 2 medium tomatoes
• 1 medium onion
• 3 garlic cloves
• 1 inch piece ginger
• 1 green chili
• 1 tsp smoked paprika
• 1 tsp ground cumin
• 0.5 tsp ground turmeric
• 0.5 tsp red chili powder
• 1 tsp salt
• 2 tbsp coconut oil
• 2 tbsp fresh cilantro
• 1 tbsp lemon juice

Directions

Step 1

Preheat your oven to 400°F (200°C).

Step 2

Pierce the eggplant a few times with a fork and place it on a baking sheet. Roast in the oven for 20-25 minutes or until the skin is wrinkled and the flesh is soft.

Step 3

While the eggplant is roasting, finely chop the tomatoes, onion, garlic, ginger, and green chili.

Step 4

Once the eggplant is roasted, allow it to cool slightly. Peel off the skin and mash the flesh with a fork until smooth. Set aside.

Step 5

Heat the coconut oil in a skillet over medium heat. Add the chopped onions and sauté until golden brown.

Step 6

Add the minced garlic, ginger, and green chili to the skillet. Sauté for 2 minutes until fragrant.

Step 7

Stir in the chopped tomatoes and cook for 5-7 minutes until they are soft and start to break down.

Step 8

Add the smoked paprika, ground cumin, ground turmeric, red chili powder, and salt to the skillet. Stir well to combine.

Step 9

Add the mashed eggplant to the skillet and stir everything together. Cook for another 5 minutes to allow the flavors to meld.

Step 10

Remove the chutney from the heat and stir in the fresh cilantro and lemon juice.

Step 11

Serve warm or at room temperature as a dip, spread, or side dish. Enjoy!

Nutrition Facts

Serving size	(1095.8g)

Amount per serving	% Daily Value*
Calories	584.8

Total Fat 31.2g	0%
Saturated Fat 23.6g	0%
Polyunsaturated Fat 1.2g
Cholesterol 0mg	0%
Sodium 3153.0mg	0%
Total Carbohydrate 74.8g	0%
Dietary Fiber 27.3g	0%
Total Sugars 38.0g
Protein 12.7g	0%

Vitamin D 0IU	0%
Calcium 178.9mg	0%
Iron 6.3mg	0%
Potassium 2625.7mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 44.5%

Protein: 8.1%

Carbs: 47.4%