Dairy-Free Spicy Eggplant Chutney
Transform your mealtime with this bold and flavorful Dairy-Free Spicy Eggplant Chutney! This versatile recipe delivers a smoky roasted eggplant base infused with vibrant spices like cumin, turmeric, and smoked paprika, balanced by the freshness of tomatoes, cilantro, and a hint of zesty lemon juice. Perfectly dairy-free and vegan, it’s an excellent choice for creating dips, spreads, or tasty side dishes with minimal effort. Ready in just 40 minutes, this recipe combines simple ingredients like coconut oil and hand-chopped veggies to craft a lip-smacking condiment that’s both healthy and satisfying. Ideal for spice lovers seeking plant-based options, this chutney pairs beautifully with flatbreads, rice dishes, or even grilled proteins—making every bite a flavor celebration!
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Recipe Information
Ingredients
- 1 large eggplant
- 2 medium tomatoes
- 1 medium onion
- 3 garlic cloves
- 1 inch piece ginger
- 1 green chili
- 1 tsp smoked paprika
- 1 tsp ground cumin
- 0.5 tsp ground turmeric
- 0.5 tsp red chili powder
- 1 tsp salt
- 2 tbsp coconut oil
- 2 tbsp fresh cilantro
- 1 tbsp lemon juice
Instructions
Preheat your oven to 400°F (200°C).
Pierce the eggplant a few times with a fork and place it on a baking sheet. Roast in the oven for 20-25 minutes or until the skin is wrinkled and the flesh is soft.
While the eggplant is roasting, finely chop the tomatoes, onion, garlic, ginger, and green chili.
Once the eggplant is roasted, allow it to cool slightly. Peel off the skin and mash the flesh with a fork until smooth. Set aside.
Heat the coconut oil in a skillet over medium heat. Add the chopped onions and sauté until golden brown.
Add the minced garlic, ginger, and green chili to the skillet. Sauté for 2 minutes until fragrant.
Stir in the chopped tomatoes and cook for 5-7 minutes until they are soft and start to break down.
Add the smoked paprika, ground cumin, ground turmeric, red chili powder, and salt to the skillet. Stir well to combine.
Add the mashed eggplant to the skillet and stir everything together. Cook for another 5 minutes to allow the flavors to meld.
Remove the chutney from the heat and stir in the fresh cilantro and lemon juice.
Serve warm or at room temperature as a dip, spread, or side dish. Enjoy!
Nutrition Facts
Calories |
585 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 31.2 g | 40% | |
| Saturated Fat | 23.6 g | 118% | |
| Polyunsaturated Fat | 1.2 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3153 mg | 137% | |
| Total Carbohydrate | 74.8 g | 27% | |
| Dietary Fiber | 27.3 g | 98% | |
| Total Sugars | 38.0 g | ||
| Protein | 12.7 g | 25% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 179 mg | 14% | |
| Iron | 6.3 mg | 35% | |
| Potassium | 2626 mg | 56% | |
*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.
