Vegetarian Spicy Eggplant Chutney

Elevate your condiment game with this bold and flavorful Vegetarian Spicy Eggplant Chutney! Perfectly roasted eggplant meets a medley of aromatic spices, fresh ginger, garlic, and tangy lime juice to create a smoky, spiced chutney that’s as versatile as it is delicious. This easy-to-make recipe is ready in just 40 minutes and showcases wholesome ingredients like juicy tomatoes, vibrant cilantro, and green chilies for an irresistible kick. Ideal as a dip, a spread for sandwiches, or as a zesty side for rice and flatbreads, this vegan-friendly chutney brings a burst of flavor to any meal. It’s the ultimate crowd-pleaser for spice lovers seeking a healthy yet indulgent addition to their table!

Nutriscore Rating: 80/100

Prep Time:15 mins

Cook Time:25 mins

Total Time:40 mins

Servings: 4

Ingredients

• 1 Large eggplant
• 1 medium Red onion
• 3 Garlic cloves
• 1 inch piece Fresh ginger
• 2 medium Tomatoes
• 2 Green chilies
• 2 tablespoons Coriander leaves (cilantro)
• 1 teaspoon Cumin seeds
• 0.5 teaspoon Turmeric powder
• 0.5 teaspoon Red chili powder
• 1 teaspoon Ground coriander
• 1 teaspoon Salt
• 2 tablespoons Oil (vegetable or olive)
• 1 tablespoon Lime juice

Directions

Step 1

Wash the eggplant and pierce it several times using a fork to allow steam to escape during roasting.

Step 2

Roast the eggplant over an open flame, on a grill, or in an oven at 400°F (200°C) until the skin is charred and the flesh is soft (about 15-20 minutes). Let it cool, then peel off and discard the charred skin. Mash the flesh and set aside.

Step 3

Finely chop the onion, garlic, tomatoes, and green chilies. Grate or mince the ginger.

Step 4

Heat oil in a skillet over medium heat. Add cumin seeds and let them splutter for a few seconds.

Step 5

Add the chopped onion and sauté until translucent, about 3-4 minutes.

Step 6

Stir in the garlic, ginger, and green chilies. Cook for another 1-2 minutes until fragrant.

Step 7

Add the chopped tomatoes, turmeric powder, red chili powder, ground coriander, and salt. Sauté until the tomatoes break down and the mixture thickens, about 5 minutes.

Step 8

Mix in the mashed eggplant and combine well with the other ingredients. Cook for another 3-4 minutes to allow the flavors to meld.

Step 9

Remove from heat and stir in lime juice and freshly chopped coriander leaves.

Step 10

Serve warm or at room temperature with flatbread, rice, or as a flavorful condiment.

Nutrition Facts

Serving size	(1018.9g)

Amount per serving	% Daily Value*
Calories	541.5

Total Fat 30.8g	0%
Saturated Fat 4.4g	0%
Polyunsaturated Fat 0.2g
Cholesterol 0mg	0%
Sodium 2412.4mg	0%
Total Carbohydrate 69.7g	0%
Dietary Fiber 26.6g	0%
Total Sugars 32.0g
Protein 12.5g	0%

Vitamin D 0IU	0%
Calcium 174.7mg	0%
Iron 6.3mg	0%
Potassium 2535.8mg	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: 45.7%

Protein: 8.3%

Carbs: 46.0%