Gluten-Free Spicy Eggplant Chutney
Bursting with bold flavors and a touch of heat, Gluten-Free Spicy Eggplant Chutney is a tantalizing fusion of roasted eggplant, aromatic spices, and fresh herbs, making it a versatile addition to your table. This simple yet flavorful recipe starts by charring a large eggplant to perfection, then blending it with sautéed onions, garlic, ginger, and fiery chili for a robust and smoky base. Enhanced with fragrant cumin, coriander, and turmeric, this chutney is rounded out with juicy tomatoes, a splash of lemon juice, and a sprinkle of fresh cilantro for a zesty finish. Perfect as a dip, spread, or a side dish, it pairs beautifully with gluten-free bread, crackers, rice, or even curries. Ready in just 45 minutes, this plant-based, gluten-free delight is a must-try for anyone seeking a healthy, flavorful condiment option with a spicy twist!
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Recipe Information
Ingredients
- 1 large Eggplant
- 2 tablespoons Olive oil
- 1 medium (diced) Yellow onion
- 3 (minced) Garlic cloves
- 1 teaspoon (grated) Fresh ginger
- 1 small (finely chopped) Fresh chili (such as Thai chili or serrano)
- 1 teaspoon Ground cumin
- 1 teaspoon Ground coriander
- 0.5 teaspoon Turmeric powder
- 2 medium (diced) Tomato
- 0.5 teaspoon (or to taste) Salt
- 2 tablespoons (chopped) Fresh cilantro leaves
- 1 tablespoon (freshly squeezed) Lemon juice
Instructions
Preheat your oven to 400°F (200°C).
Pierce the eggplant several times with a fork, then place it on a baking sheet lined with parchment paper. Roast for 25-30 minutes, or until the skin is charred and the flesh becomes soft.
Remove the eggplant from the oven and let it cool. Once cool, peel off the skin and mash the flesh lightly with a fork. Set aside.
In a large skillet, heat the olive oil over medium heat.
Add the diced onion and sauté for 3-4 minutes, or until it softens.
Stir in the minced garlic, grated ginger, and chopped chili. Cook for 1 minute, stirring frequently, until fragrant.
Add the ground cumin, coriander, and turmeric powder to the skillet. Stir and cook for another 30 seconds to toast the spices.
Mix in the diced tomatoes and cook for 5-7 minutes, or until the tomatoes break down and form a thick, saucy base.
Add the roasted and mashed eggplant to the skillet. Stir well to combine and cook for another 5 minutes, allowing the flavors to meld together.
Season the chutney with salt to taste.
Remove the skillet from the heat and stir in the chopped cilantro leaves and freshly squeezed lemon juice.
Serve warm or at room temperature as a dip, spread, or side dish with gluten-free bread, crackers, or as a complement to rice or curry.
Nutrition Facts
Calories |
600 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 31.0 g | 40% | |
| Saturated Fat | 4.8 g | 24% | |
| Polyunsaturated Fat | 3.3 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4310 mg | 187% | |
| Total Carbohydrate | 79.0 g | 29% | |
| Dietary Fiber | 25.6 g | 91% | |
| Total Sugars | 48.3 g | ||
| Protein | 11.9 g | 24% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 182 mg | 14% | |
| Iron | 6.2 mg | 34% | |
| Potassium | 2301 mg | 49% | |
*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.
