Soy-Free Spicy Eggplant Chutney

Smoky, silky, and packed with bold flavors, this Soy-Free Spicy Eggplant Chutney is a game-changer for condiment enthusiasts looking to spice up their meals. Featuring fire-roasted eggplant that lends a tender and smoky base, this chutney is elevated with a fragrant medley of sautéed red onion, garlic, fresh ginger, and green chili. A vibrant blend of warming spices—cumin, coriander, red chili powder, and turmeric—infuses the dish with depth, while a finishing touch of fresh cilantro and zesty lemon juice balances it with bright freshness. This naturally soy-free and vegan chutney pairs beautifully with flatbreads, rice, or as a robust dip, making it a versatile addition to any meal. Ready in just 45 minutes and brimming with wholesome ingredients, this recipe is perfect for anyone craving heat and flavor in a gluten-free, plant-based format. Perfect your condiment game with this irresistibly spicy eggplant chutney!

Nutriscore Rating: 71/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 4

Ingredients

• 2 pieces eggplant (medium)
• 1 large, finely chopped red onion
• 2 medium, finely chopped tomato
• 4 pieces, minced garlic cloves
• 1 inch piece, grated fresh ginger
• 1 small, finely chopped green chili
• 1 teaspoon red chili powder
• 0.5 teaspoons ground cumin
• 0.5 teaspoons ground coriander
• 0.25 teaspoons turmeric powder
• 0.5 teaspoons (adjust to taste) salt
• 2 tablespoons coconut oil
• 2 tablespoons, chopped fresh cilantro
• 1 tablespoon lemon juice

Directions

Step 1

Wash both eggplants and pierce them a few times with a fork. Place them directly over a gas flame or under a broiler on high heat. Roast, turning occasionally, until the skin is charred and the flesh is soft (around 10-12 minutes). Once done, set aside to cool.

Step 2

While the eggplants are cooling, heat coconut oil in a large skillet over medium heat. Add the chopped red onion and sauté until translucent, around 5 minutes.

Step 3

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

Step 4

Add the finely chopped tomatoes to the skillet and cook until they soften and release their juices, around 5-7 minutes.

Step 5

Once the roasted eggplants have cooled, peel off their charred skin and roughly mash the flesh with a fork or chop finely.

Step 6

Add the mashed eggplant to the skillet with the cooked tomato mixture. Stir well to combine.

Step 7

Mix in red chili powder, ground cumin, ground coriander, turmeric powder, and salt. Cook on low heat for 5-7 minutes, stirring occasionally, until the flavors meld together.

Step 8

Turn off the heat and stir in fresh cilantro and lemon juice for a burst of freshness. Adjust salt or spice levels as needed.

Step 9

Let the chutney cool slightly before serving warm or at room temperature with your favorite flatbread, rice, or as a dip.

Nutrition Facts

Serving size	(987.9g)

Amount per serving	% Daily Value*
Calories	531.3

Total Fat 29.8g	0%
Saturated Fat 23.3g	0%
Polyunsaturated Fat 0.6g
Cholesterol 0mg	0%
Sodium 3552.6mg	0%
Total Carbohydrate 64.8g	0%
Dietary Fiber 12.5g	0%
Total Sugars 34.3g
Protein 8.3g	0%

Vitamin D 0IU	0%
Calcium 140.9mg	0%
Iron 4.4mg	0%
Potassium 1296.8mg	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: 47.8%

Protein: 5.9%

Carbs: 46.2%