Spicy Eggplant Chutney

Transform your meals with the bold and smoky flavors of Spicy Eggplant Chutney, a delightful condiment that’s as versatile as it is vibrant. Fire-roasted eggplants lend a velvety, charred depth to this Indian-inspired recipe, perfectly balanced with aromatic spices like mustard seeds, cumin, and ground turmeric. The addition of tomatoes, ginger, garlic, and green chili creates a rich, tangy base, while a splash of vinegar adds a zingy brightness. This chutney is finished with a touch of sugar for sweetness and a sprinkle of fresh cilantro for a burst of herbal freshness. Ready in under an hour, this chutney makes a mouthwatering accompaniment to warm naan, steamed rice, or even as a bold spread for sandwiches. Ideal for spice enthusiasts and fans of globally-inspired cuisine, Spicy Eggplant Chutney is a must-try addition to your culinary repertoire.

Nutriscore Rating: 80/100

Prep Time:15 mins

Cook Time:40 mins

Total Time:55 mins

Servings: 6

Ingredients

• 2 medium Eggplant
• 2 tablespoons Vegetable oil
• 1 teaspoon Mustard seeds
• 1 teaspoon Cumin seeds
• 1 large, finely chopped Onion
• 4 minced Garlic cloves
• 1 tablespoon, grated Ginger
• 1 finely chopped Green chili
• 2 large, finely chopped Tomatoes
• 0.5 teaspoon Ground turmeric
• 0.5 teaspoon Red chili powder
• 1 teaspoon (to taste) Salt
• 1 teaspoon Sugar
• 2 tablespoons Vinegar
• 0.25 cup, chopped Fresh cilantro

Directions

Step 1

Start by roasting the eggplants. Prick them with a fork, brush lightly with a bit of oil, and place them on an open flame or under a hot grill until the skin is charred and the flesh is soft, about 15-20 minutes. Turn occasionally for even cooking.

Step 2

Once roasted, let the eggplants cool slightly. Peel off the charred skin and mash the flesh with a fork or a potato masher, setting it aside for later.

Step 3

In a large skillet or pan, heat the vegetable oil over medium heat. Add mustard seeds and cumin seeds. When they start to splutter, add the finely chopped onion.

Step 4

Sauté the onion until it's translucent and golden brown, about 5-7 minutes. Add the minced garlic, grated ginger, and chopped green chili. Cook for another 1-2 minutes until aromatic.

Step 5

Stir in the chopped tomatoes, turmeric, and red chili powder. Cook the mixture until the tomatoes break down and the oil starts to separate from the spices, about 5-7 minutes.

Step 6

Add the mashed eggplant to the pan and mix well with the spice mixture. Cook for another 5 minutes, stirring occasionally.

Step 7

Season the chutney with salt and sugar. Mix well to ensure even distribution of the seasoning.

Step 8

Pour in the vinegar and let the mixture simmer for another 5 minutes to let all the flavors combine harmoniously.

Step 9

Once the chutney is thick and fragrant, remove it from heat and let it cool slightly.

Step 10

Garnish the eggplant chutney with freshly chopped cilantro before serving.

Step 11

Serve the chutney warm or at room temperature. It pairs beautifully with bread, rice dishes, or as a side with your favorite meal.

Nutrition Facts

Serving size	(1529.8g)

Amount per serving	% Daily Value*
Calories	706.6

Total Fat 31.3g	0%
Saturated Fat 4.4g	0%
Polyunsaturated Fat 17.8g
Cholesterol 0mg	0%
Sodium 3558.0mg	0%
Total Carbohydrate 104.9g	0%
Dietary Fiber 38.2g	0%
Total Sugars 57.6g
Protein 17.7g	0%

Vitamin D 0IU	0%
Calcium 238.9mg	0%
Iron 7.4mg	0%
Potassium 3556.9mg	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: 36.5%

Protein: 9.2%

Carbs: 54.3%