Nut-Free Spicy Eggplant Chutney
Experience a burst of bold flavors with this Nut-Free Spicy Eggplant Chutney, a vibrant condiment that's perfect for adding zest to your meals. Made with smoky roasted eggplants, aromatic spices like cumin and mustard seeds, and a kick of heat from green chilies, this recipe is crafted without nuts for a universally appealing choice. Fresh tomatoes lend a rich, tangy base, while cilantro and lemon juice brighten the dish with a refreshing finish. Ideal as a dip, spread, or accompaniment to rice and flatbreads, this quick and flavorful chutney is a crowd-pleaser with just 40 minutes of prep and cook time. A must-try for lovers of bold, hearty condiments!
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Recipe Information
Ingredients
- 2 medium eggplant
- 1 medium onion
- 2 medium tomato
- 4 garlic cloves
- 1 inch ginger
- 2 green chili
- 1 teaspoon coriander powder
- 0.5 teaspoon turmeric powder
- 1 teaspoon red chili powder
- 1 teaspoon salt
- 1 teaspoon cumin seeds
- 0.5 teaspoon mustard seeds
- 2 tablespoons vegetable oil
- 2 tablespoons fresh cilantro
- 1 tablespoon lemon juice
- 0.25 cup water
Instructions
Wash and pat dry the eggplants. Use a knife to pierce them in a few places to prevent them from bursting during cooking.
Roast the eggplants over an open flame or in an oven at 400°F (200°C) until the skin is charred and the flesh becomes soft, about 15–20 minutes. Allow them to cool slightly, then peel off the charred skin. Chop the flesh and set aside.
Heat the vegetable oil in a pan over medium heat. Add the mustard seeds and cumin seeds, allowing them to sputter for 30 seconds.
Add the chopped onion, garlic, ginger, and green chilies to the pan. Sauté for 5–7 minutes or until the onions become translucent.
Add the chopped tomatoes to the pan. Cook for another 5 minutes, stirring occasionally, until the tomatoes soften and release their juices.
Stir in the coriander powder, turmeric powder, red chili powder, and salt. Mix well and cook for another minute to release the spices' aroma.
Add the roasted eggplant flesh to the pan, followed by 1/4 cup of water. Mix everything together and let it simmer for 5–7 minutes, allowing the flavors to meld.
Turn off the heat and let the mixture cool slightly. Transfer it to a blender or use an immersion blender to puree the mixture into a chutney-like consistency. You can leave it slightly chunky if desired.
Stir in the lemon juice and chopped fresh cilantro. Taste and adjust seasoning if necessary.
Serve the nut-free spicy eggplant chutney warm or at room temperature with rice, flatbreads, or as a condiment.
Nutrition Facts
Calories |
716 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 30.8 g | 39% | |
| Saturated Fat | 4.4 g | 22% | |
| Polyunsaturated Fat | 17.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 5903 mg | 257% | |
| Total Carbohydrate | 110.4 g | 40% | |
| Dietary Fiber | 37.8 g | 135% | |
| Total Sugars | 64.4 g | ||
| Protein | 17.6 g | 35% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 250 mg | 19% | |
| Iron | 8.7 mg | 48% | |
| Potassium | 3350 mg | 71% | |
*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.
