Pumpkin Eggplant Aubergine Carrot Chutney
Bursting with bold flavors and autumnal charm, this Pumpkin Eggplant Aubergine Carrot Chutney is a culinary masterpiece that blends tender seasonal vegetables with vibrant spices for a sweet, tangy, and mildly spiced delight. Packed with pumpkin, eggplant (aubergine), and carrots, this chutney is simmered with aromatics like ginger, garlic, and red chilies, then infused with warming spices like turmeric, cumin, and coriander, creating a thick, jammy relish with just the right kick. Balanced with a touch of brown sugar and tangy white vinegar, this versatile chutney pairs perfectly with roasted meats, rice dishes, or cheese boards, making it an ideal addition to any meal or snack. Ready in less than an hour with simple pantry staples, it’s a flavorful way to elevate your condiments game while showcasing wholesome, plant-based ingredients.
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Recipe Information
Ingredients
- 300 grams pumpkin
- 200 grams eggplant (aubergine)
- 150 grams carrots
- 1 medium-sized onion
- 1 tablespoon ginger
- 3 large garlic cloves
- 2 medium red chilies
- 2 tablespoons vegetable oil
- 1 teaspoon turmeric powder
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 2 tablespoons brown sugar
- 3 tablespoons white vinegar
- 1 teaspoon salt
- 150 milliliters water
- 2 tablespoons fresh cilantro (optional, for garnish)
Instructions
Peel and dice the pumpkin into small cubes. Trim the eggplant (aubergine) and chop it into similar-sized cubes. Peel and dice the carrots. Set aside.
Finely chop the onion, ginger, and garlic. Slice the red chilies, removing seeds if you prefer less heat. Set these aromatics aside separately.
Heat the vegetable oil in a large, deep pan or pot over medium heat.
Add the chopped onion and sauté for about 3-4 minutes, or until it becomes translucent.
Stir in the ginger, garlic, and red chilies. Cook for another 2 minutes until fragrant.
Add the turmeric powder, ground cumin, and ground coriander. Stir the spices into the onion mixture and cook for 1 minute to toast the spices.
Add the diced pumpkin, eggplant, and carrots to the pan. Stir well to coat the vegetables with the spice mixture.
Sprinkle in the salt and brown sugar. Pour in the white vinegar and water. Stir to combine.
Bring the mixture to a boil over medium-high heat, then reduce the heat to low. Cover the pan and let it simmer for 25–30 minutes, stirring occasionally.
Remove the lid and check if the vegetables have softened and the liquid has thickened to a chutney-like consistency. If needed, simmer for an additional 5–10 minutes uncovered to reduce excess liquid.
Taste and adjust seasoning, adding more salt or sugar as desired.
Allow the chutney to cool slightly before transferring it to sterilized jars for storage or serving immediately. Garnish with fresh cilantro, if desired.
Store in the refrigerator for up to 2 weeks. Serve alongside roasted meats, rice dishes, flatbreads, or as a flavorful condiment for cheese boards.
Nutrition Facts
Calories |
615 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 28.5 g | 37% | |
| Saturated Fat | 4.2 g | 21% | |
| Polyunsaturated Fat | 17.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2496 mg | 109% | |
| Total Carbohydrate | 90.6 g | 33% | |
| Dietary Fiber | 16.6 g | 59% | |
| Total Sugars | 47.9 g | ||
| Protein | 10.8 g | 22% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 266 mg | 20% | |
| Iron | 7.6 mg | 42% | |
| Potassium | 2566 mg | 55% | |
*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.
