Gluten-Free Spicy Eggplant Chutney

Elevate your condiment game with this Gluten-Free Spicy Eggplant Chutney, a bold and flavorful dish that's as versatile as it is satisfying. Roasted eggplant takes center stage, lending its smoky, velvety texture to a base of sautéed onions, tomatoes, and an aromatic blend of spices like cumin, coriander, and turmeric. Fresh chili, garlic, and ginger provide a tantalizing kick, while cilantro and a squeeze of lemon juice add a refreshing finish. This vegan recipe is perfect as a dip, spread, or a zesty companion to rice and curry—ideal for those seeking a gluten-free and dairy-free option packed with vibrant, wholesome ingredients. Serve it warm or at room temperature for an irresistible burst of spice and flavor in every bite!

Nutriscore Rating: 75/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 4

Ingredients

• 1 large Eggplant
• 2 tablespoons Olive oil
• 1 medium (diced) Yellow onion
• 3 (minced) Garlic cloves
• 1 teaspoon (grated) Fresh ginger
• 1 small (finely chopped) Fresh chili (such as Thai chili or serrano)
• 1 teaspoon Ground cumin
• 1 teaspoon Ground coriander
• 0.5 teaspoon Turmeric powder
• 2 medium (diced) Tomato
• 0.5 teaspoon (or to taste) Salt
• 2 tablespoons (chopped) Fresh cilantro leaves
• 1 tablespoon (freshly squeezed) Lemon juice

Directions

Step 1

Preheat your oven to 400°F (200°C).

Step 2

Pierce the eggplant several times with a fork, then place it on a baking sheet lined with parchment paper. Roast for 25-30 minutes, or until the skin is charred and the flesh becomes soft.

Step 3

Remove the eggplant from the oven and let it cool. Once cool, peel off the skin and mash the flesh lightly with a fork. Set aside.

Step 4

In a large skillet, heat the olive oil over medium heat.

Step 5

Add the diced onion and sauté for 3-4 minutes, or until it softens.

Step 6

Stir in the minced garlic, grated ginger, and chopped chili. Cook for 1 minute, stirring frequently, until fragrant.

Step 7

Add the ground cumin, coriander, and turmeric powder to the skillet. Stir and cook for another 30 seconds to toast the spices.

Step 8

Mix in the diced tomatoes and cook for 5-7 minutes, or until the tomatoes break down and form a thick, saucy base.

Step 9

Add the roasted and mashed eggplant to the skillet. Stir well to combine and cook for another 5 minutes, allowing the flavors to meld together.

Step 10

Season the chutney with salt to taste.

Step 11

Remove the skillet from the heat and stir in the chopped cilantro leaves and freshly squeezed lemon juice.

Step 12

Serve warm or at room temperature as a dip, spread, or side dish with gluten-free bread, crackers, or as a complement to rice or curry.

Nutrition Facts

Serving size	(1053.9g)

Amount per serving	% Daily Value*
Calories	599.5

Total Fat 31.0g	0%
Saturated Fat 4.8g	0%
Polyunsaturated Fat 3.3g
Cholesterol 0mg	0%
Sodium 4310.3mg	0%
Total Carbohydrate 79.0g	0%
Dietary Fiber 25.6g	0%
Total Sugars 48.3g
Protein 11.9g	0%

Vitamin D 0IU	0%
Calcium 181.5mg	0%
Iron 6.2mg	0%
Potassium 2301.1mg	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: 43.4%

Protein: 7.4%

Carbs: 49.2%