Low Carb Spicy Eggplant Chutney
Delight your taste buds with this bold and flavorful Low Carb Spicy Eggplant Chutney, a perfect addition to your healthy meal lineup! This vibrant recipe combines the smokiness of fire-roasted eggplant with the kick of green chilies and aromatic spices like cumin, coriander, and turmeric. Enhanced with zesty lemon juice and fresh cilantro, this chutney is not only low carb but also packed with rich, savory notes. Ideal as a dip, spread, or side dish, it’s a versatile creation that pairs beautifully with grilled meats, fresh veggies, or low-carb breads. Ready in just 40 minutes, this quick and easy recipe is a must-try for spice lovers and anyone looking to add wholesome, low-carb options to their menu.
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Recipe Information
Ingredients
- 1 piece Eggplant (large)
- 2 pieces Tomato (medium, finely chopped)
- 4 pieces Garlic cloves (minced)
- 1 teaspoon Ginger (grated)
- 2 pieces Green chilies (finely chopped)
- 1 teaspoon Red chili powder
- 0.5 teaspoon Turmeric powder
- 1 teaspoon Whole cumin seeds
- 1 teaspoon Ground coriander
- 2 tablespoons Fresh cilantro (chopped)
- 2 tablespoons Olive oil
- 1 teaspoon Salt
- 1 tablespoon Lemon juice
Instructions
Wash the eggplant thoroughly and pat it dry. Using a fork, poke a few holes across the surface of the eggplant.
Place the eggplant directly on a gas burner or under a broiler. Roast it over medium heat, turning it frequently, until the skin is charred and the eggplant is soft (approximately 10-12 minutes).
Allow the eggplant to cool slightly, then peel off the charred skin and discard. Mash the flesh with a fork and set it aside.
Heat olive oil in a skillet over medium heat. Add cumin seeds and sauté for about 30 seconds until aromatic.
Add minced garlic, grated ginger, and chopped green chilies to the skillet. Sauté for 1-2 minutes until fragrant.
Stir in finely chopped tomatoes, turmeric powder, red chili powder, and ground coriander. Cook for 4-5 minutes, stirring occasionally, until the tomatoes are soft and the oil starts to separate.
Add the mashed eggplant to the skillet, along with salt. Mix well and cook for another 5 minutes, allowing the flavors to meld together.
Remove the skillet from the heat and stir in lemon juice and freshly chopped cilantro.
Let the chutney cool slightly and serve it warm or at room temperature.
Nutrition Facts
Calories |
533 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 31.2 g | 40% | |
| Saturated Fat | 4.7 g | 24% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2414 mg | 105% | |
| Total Carbohydrate | 64.0 g | 23% | |
| Dietary Fiber | 28.5 g | 102% | |
| Total Sugars | 30.6 g | ||
| Protein | 11.8 g | 24% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 154 mg | 12% | |
| Iron | 6.1 mg | 34% | |
| Potassium | 2672 mg | 57% | |
*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.
