Soy-Free Spicy Eggplant Chutney
Discover the bold and wholesome flavors of Soy-Free Spicy Eggplant Chutney, a vibrant condiment packed with smoky, roasted eggplant, zesty aromatics, and warming spices. Perfectly charred eggplants form the base of this dish, while red onion, garlic, fresh ginger, and green chili infuse it with layers of savory heat. A harmonious blend of turmeric, cumin, and coriander elevates the flavor profile, complemented by tangy tomatoes and a refreshing touch of lemon juice and cilantro. Made completely without soy and cooked in nutrient-rich coconut oil, this chutney is ideal for health-conscious food lovers. Whether served warm or at room temperature, pair it with hot flatbread, rice, or use it as a versatile dip for a bold culinary experience. Ready in just 45 minutes, this easy-to-make recipe is a must-try for lovers of spicy, plant-based dishes!
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Recipe Information
Ingredients
- 2 pieces eggplant (medium)
- 1 large, finely chopped red onion
- 2 medium, finely chopped tomato
- 4 pieces, minced garlic cloves
- 1 inch piece, grated fresh ginger
- 1 small, finely chopped green chili
- 1 teaspoon red chili powder
- 0.5 teaspoons ground cumin
- 0.5 teaspoons ground coriander
- 0.25 teaspoons turmeric powder
- 0.5 teaspoons (adjust to taste) salt
- 2 tablespoons coconut oil
- 2 tablespoons, chopped fresh cilantro
- 1 tablespoon lemon juice
Instructions
Wash both eggplants and pierce them a few times with a fork. Place them directly over a gas flame or under a broiler on high heat. Roast, turning occasionally, until the skin is charred and the flesh is soft (around 10-12 minutes). Once done, set aside to cool.
While the eggplants are cooling, heat coconut oil in a large skillet over medium heat. Add the chopped red onion and sauté until translucent, around 5 minutes.
Add minced garlic, grated ginger, and chopped green chili to the skillet. Stir and cook for 1-2 minutes until fragrant.
Add the finely chopped tomatoes to the skillet and cook until they soften and release their juices, around 5-7 minutes.
Once the roasted eggplants have cooled, peel off their charred skin and roughly mash the flesh with a fork or chop finely.
Add the mashed eggplant to the skillet with the cooked tomato mixture. Stir well to combine.
Mix in red chili powder, ground cumin, ground coriander, turmeric powder, and salt. Cook on low heat for 5-7 minutes, stirring occasionally, until the flavors meld together.
Turn off the heat and stir in fresh cilantro and lemon juice for a burst of freshness. Adjust salt or spice levels as needed.
Let the chutney cool slightly before serving warm or at room temperature with your favorite flatbread, rice, or as a dip.
Nutrition Facts
Calories |
531 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 29.8 g | 38% | |
| Saturated Fat | 23.3 g | 116% | |
| Polyunsaturated Fat | 0.6 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3553 mg | 154% | |
| Total Carbohydrate | 64.8 g | 24% | |
| Dietary Fiber | 12.5 g | 45% | |
| Total Sugars | 34.3 g | ||
| Protein | 8.3 g | 17% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 141 mg | 11% | |
| Iron | 4.4 mg | 24% | |
| Potassium | 1297 mg | 28% | |
*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.
