Nut-Free Spicy Eggplant Chutney

Transform your everyday meals with this Nut-Free Spicy Eggplant Chutney, a smoky and flavorful condiment that’s perfect for those with nut allergies! Featuring roasted eggplant paired with aromatic spices like cumin, mustard seeds, and coriander, this chutney delivers a balanced heat from green chilies and red chili powder. A splash of lemon juice and a sprinkle of fresh cilantro add the perfect zesty finish. Whether you serve it with warm flatbreads, alongside rice, or as a bold dip, this simple yet vibrant recipe comes together in just 40 minutes. Completely nut-free and naturally vegan, it’s a crowd-pleaser that bursts with bold, wholesome flavor.

Nutriscore Rating: 77/100

Prep Time:10 mins

Cook Time:30 mins

Total Time:40 mins

Servings: 6

Ingredients

• 2 medium eggplant
• 1 medium onion
• 2 medium tomato
• 4 garlic cloves
• 1 inch ginger
• 2 green chili
• 1 teaspoon coriander powder
• 0.5 teaspoon turmeric powder
• 1 teaspoon red chili powder
• 1 teaspoon salt
• 1 teaspoon cumin seeds
• 0.5 teaspoon mustard seeds
• 2 tablespoons vegetable oil
• 2 tablespoons fresh cilantro
• 1 tablespoon lemon juice
• 0.25 cup water

Directions

Step 1

Wash and pat dry the eggplants. Use a knife to pierce them in a few places to prevent them from bursting during cooking.

Step 2

Roast the eggplants over an open flame or in an oven at 400°F (200°C) until the skin is charred and the flesh becomes soft, about 15–20 minutes. Allow them to cool slightly, then peel off the charred skin. Chop the flesh and set aside.

Step 3

Heat the vegetable oil in a pan over medium heat. Add the mustard seeds and cumin seeds, allowing them to sputter for 30 seconds.

Step 4

Add the chopped onion, garlic, ginger, and green chilies to the pan. Sauté for 5–7 minutes or until the onions become translucent.

Step 5

Add the chopped tomatoes to the pan. Cook for another 5 minutes, stirring occasionally, until the tomatoes soften and release their juices.

Step 6

Stir in the coriander powder, turmeric powder, red chili powder, and salt. Mix well and cook for another minute to release the spices' aroma.

Step 7

Add the roasted eggplant flesh to the pan, followed by 1/4 cup of water. Mix everything together and let it simmer for 5–7 minutes, allowing the flavors to meld.

Step 8

Turn off the heat and let the mixture cool slightly. Transfer it to a blender or use an immersion blender to puree the mixture into a chutney-like consistency. You can leave it slightly chunky if desired.

Step 9

Stir in the lemon juice and chopped fresh cilantro. Taste and adjust seasoning if necessary.

Step 10

Serve the nut-free spicy eggplant chutney warm or at room temperature with rice, flatbreads, or as a condiment.

Nutrition Facts

Serving size	(1492.6g)

Amount per serving	% Daily Value*
Calories	715.9

Total Fat 30.8g	0%
Saturated Fat 4.4g	0%
Polyunsaturated Fat 17.7g
Cholesterol 0mg	0%
Sodium 5903.0mg	0%
Total Carbohydrate 110.4g	0%
Dietary Fiber 37.8g	0%
Total Sugars 64.4g
Protein 17.6g	0%

Vitamin D 0IU	0%
Calcium 250.1mg	0%
Iron 8.7mg	0%
Potassium 3350.2mg	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: 35.1%

Protein: 8.9%

Carbs: 56.0%