Vegan Spicy Eggplant Chutney

Elevate your meals with this Vegan Spicy Eggplant Chutney, a smoky, flavor-packed condiment that’s perfect as a dip, spread, or savory side dish. This plant-based recipe combines roasted eggplant, aromatic spices like cumin, turmeric, and mustard seeds, and a hint of fiery heat from fresh green chili and red chili powder. A touch of lemon juice adds brightness, while sautéed garlic, ginger, and red onion lend irresistible depth. Ready in just 40 minutes, this Indian-inspired chutney is not only easy to make but also rich in nutrients and completely vegan and gluten-free. Serve it with warm flatbreads, as a bold topping for grain bowls, or alongside your favorite curries for a flavorful twist.

Nutriscore Rating: 74/100

Prep Time:10 mins

Cook Time:30 mins

Total Time:40 mins

Servings: 4

Ingredients

• 1 large eggplant
• 1 medium red onion
• 3 cloves garlic
• 1 inch fresh ginger
• 1 large tomato
• 1 medium fresh green chili
• 2 tablespoons olive oil
• 1 teaspoon mustard seeds
• 1 teaspoon ground cumin
• 0.5 teaspoons turmeric powder
• 0.5 teaspoons red chili powder
• 2 tablespoons fresh cilantro (optional)
• 1 teaspoon salt
• 1 tablespoon lemon juice

Directions

Step 1

Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper or lightly oil it.

Step 2

Slice the eggplant into halves lengthwise and lightly brush the cut sides with 1 tablespoon of olive oil. Place the eggplant halves cut side down on the prepared baking sheet.

Step 3

Roast the eggplant in the preheated oven for 25-30 minutes, or until the flesh is soft and the skin is wrinkled. Allow it to cool slightly before scooping out the flesh and discarding the skin.

Step 4

While the eggplant is roasting, finely chop the red onion, garlic, ginger, tomato, and green chili.

Step 5

Heat the remaining 1 tablespoon of olive oil in a skillet over medium heat. Add the mustard seeds and let them splutter for a few seconds.

Step 6

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

Step 7

Stir in the chopped onion and cook for 3-4 minutes until it softens and turns translucent.

Step 8

Add the chopped tomato, turmeric powder, ground cumin, red chili powder, and salt. Cook for another 5 minutes, stirring occasionally, until the tomato breaks down and the mixture becomes saucy.

Step 9

Stir the roasted eggplant flesh into the skillet, mashing it with the back of a spoon as you mix. Let the mixture cook for 3-4 minutes to blend the flavors.

Step 10

Remove the skillet from heat and stir in the lemon juice. Adjust seasoning according to taste.

Step 11

Optionally, garnish with fresh cilantro before serving. Serve warm or at room temperature as a dip, spread, or accompaniment to your favorite dishes.

Nutrition Facts

Serving size	(1005.2g)

Amount per serving	% Daily Value*
Calories	601.9

Total Fat 31.7g	0%
Saturated Fat 4.8g	0%
Polyunsaturated Fat 3.3g
Cholesterol 0mg	0%
Sodium 4876.9mg	0%
Total Carbohydrate 76.9g	0%
Dietary Fiber 25.4g	0%
Total Sugars 45.0g
Protein 12.2g	0%

Vitamin D 0IU	0%
Calcium 170.7mg	0%
Iron 5.7mg	0%
Potassium 2248.8mg	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: 44.5%

Protein: 7.6%

Carbs: 47.9%