Spicy Eggplant Chutney
Dive into a world of bold flavors with this Spicy Eggplant Chutney, a vibrant condiment that's sure to elevate your meals. Featuring smoky roasted eggplant, aromatic spices like mustard seeds, cumin, and turmeric, and a hint of tangy vinegar, this dish strikes the perfect balance between heat and zest. Enhanced with sautéed onions, garlic, ginger, and juicy tomatoes, every bite bursts with layers of rich, complex flavors. The chutney is finished with a sprinkle of fresh cilantro for a bright, herbaceous touch. Ideal as a side dish or spread, it pairs beautifully with breads, rice, or grilled meats, making it a versatile addition to any table. Quick to prepare yet deeply satisfying, this homemade chutney promises to be your new favorite way to enjoy eggplant.
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Recipe Information
Ingredients
- 2 medium Eggplant
- 2 tablespoons Vegetable oil
- 1 teaspoon Mustard seeds
- 1 teaspoon Cumin seeds
- 1 large, finely chopped Onion
- 4 minced Garlic cloves
- 1 tablespoon, grated Ginger
- 1 finely chopped Green chili
- 2 large, finely chopped Tomatoes
- 0.5 teaspoon Ground turmeric
- 0.5 teaspoon Red chili powder
- 1 teaspoon (to taste) Salt
- 1 teaspoon Sugar
- 2 tablespoons Vinegar
- 0.25 cup, chopped Fresh cilantro
Instructions
Start by roasting the eggplants. Prick them with a fork, brush lightly with a bit of oil, and place them on an open flame or under a hot grill until the skin is charred and the flesh is soft, about 15-20 minutes. Turn occasionally for even cooking.
Once roasted, let the eggplants cool slightly. Peel off the charred skin and mash the flesh with a fork or a potato masher, setting it aside for later.
In a large skillet or pan, heat the vegetable oil over medium heat. Add mustard seeds and cumin seeds. When they start to splutter, add the finely chopped onion.
Sauté the onion until it's translucent and golden brown, about 5-7 minutes. Add the minced garlic, grated ginger, and chopped green chili. Cook for another 1-2 minutes until aromatic.
Stir in the chopped tomatoes, turmeric, and red chili powder. Cook the mixture until the tomatoes break down and the oil starts to separate from the spices, about 5-7 minutes.
Add the mashed eggplant to the pan and mix well with the spice mixture. Cook for another 5 minutes, stirring occasionally.
Season the chutney with salt and sugar. Mix well to ensure even distribution of the seasoning.
Pour in the vinegar and let the mixture simmer for another 5 minutes to let all the flavors combine harmoniously.
Once the chutney is thick and fragrant, remove it from heat and let it cool slightly.
Garnish the eggplant chutney with freshly chopped cilantro before serving.
Serve the chutney warm or at room temperature. It pairs beautifully with bread, rice dishes, or as a side with your favorite meal.
Nutrition Facts
Calories |
707 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 31.3 g | 40% | |
| Saturated Fat | 4.4 g | 22% | |
| Polyunsaturated Fat | 17.8 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3558 mg | 155% | |
| Total Carbohydrate | 104.9 g | 38% | |
| Dietary Fiber | 38.2 g | 136% | |
| Total Sugars | 57.6 g | ||
| Protein | 17.7 g | 35% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 239 mg | 18% | |
| Iron | 7.4 mg | 41% | |
| Potassium | 3557 mg | 76% | |
*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.
