Low Carb Spicy Eggplant Chutney

Smoky, flavorful, and delightfully low-carb, this Low Carb Spicy Eggplant Chutney is a vibrant condiment brimming with Indian-inspired aromas. Freshly roasted and mashed eggplant forms the heart of this dish, offering a velvety texture and deep, smoky flavor. A fragrant mix of cumin seeds, garlic, ginger, and chilies infuses every bite with bold heat, while juicy tomatoes and ground spices lend a rich, tangy complexity. Finished with a splash of zesty lemon juice and a sprinkle of cilantro, this chutney is both healthy and irresistibly aromatic. Perfect for serving alongside grilled meats, as a dip for low-carb crackers, or as a topping for roasted veggies, this easy-to-make condiment is a surefire way to elevate any meal. Ready in just 40 minutes, it’s a wholesome, gluten-free, and vegan-friendly delight!

Nutriscore Rating: 80/100

Prep Time:15 mins

Cook Time:25 mins

Total Time:40 mins

Servings: 4

Ingredients

• 1 piece Eggplant (large)
• 2 pieces Tomato (medium, finely chopped)
• 4 pieces Garlic cloves (minced)
• 1 teaspoon Ginger (grated)
• 2 pieces Green chilies (finely chopped)
• 1 teaspoon Red chili powder
• 0.5 teaspoon Turmeric powder
• 1 teaspoon Whole cumin seeds
• 1 teaspoon Ground coriander
• 2 tablespoons Fresh cilantro (chopped)
• 2 tablespoons Olive oil
• 1 teaspoon Salt
• 1 tablespoon Lemon juice

Directions

Step 1

Wash the eggplant thoroughly and pat it dry. Using a fork, poke a few holes across the surface of the eggplant.

Step 2

Place the eggplant directly on a gas burner or under a broiler. Roast it over medium heat, turning it frequently, until the skin is charred and the eggplant is soft (approximately 10-12 minutes).

Step 3

Allow the eggplant to cool slightly, then peel off the charred skin and discard. Mash the flesh with a fork and set it aside.

Step 4

Heat olive oil in a skillet over medium heat. Add cumin seeds and sauté for about 30 seconds until aromatic.

Step 5

Add minced garlic, grated ginger, and chopped green chilies to the skillet. Sauté for 1-2 minutes until fragrant.

Step 6

Stir in finely chopped tomatoes, turmeric powder, red chili powder, and ground coriander. Cook for 4-5 minutes, stirring occasionally, until the tomatoes are soft and the oil starts to separate.

Step 7

Add the mashed eggplant to the skillet, along with salt. Mix well and cook for another 5 minutes, allowing the flavors to meld together.

Step 8

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

Step 9

Let the chutney cool slightly and serve it warm or at room temperature.

Nutrition Facts

Serving size	(1123.9g)

Amount per serving	% Daily Value*
Calories	533.0

Total Fat 31.2g	0%
Saturated Fat 4.7g	0%
Polyunsaturated Fat 2.7g
Cholesterol 0mg	0%
Sodium 2413.8mg	0%
Total Carbohydrate 64.0g	0%
Dietary Fiber 28.5g	0%
Total Sugars 30.6g
Protein 11.8g	0%

Vitamin D 0IU	0%
Calcium 153.5mg	0%
Iron 6.1mg	0%
Potassium 2672.0mg	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: 48.1%

Protein: 8.1%

Carbs: 43.8%