Vegan Spicy Eggplant Chutney
Elevate your plant-based cooking with this Vegan Spicy Eggplant Chutney, a bold and flavorful dip bursting with smoky, roasted eggplant and a vibrant blend of spices. This versatile recipe combines tender eggplant roasted to perfection with aromatic ingredients like garlic, fresh ginger, and green chili, all simmered with tangy tomato and warming spices such as mustard seeds, turmeric, and cumin. Finished off with a splash of zesty lemon juice and optional fresh cilantro, this chutney is perfect as a spicy spread for bread, a dip for snacks, or a flavorful side dish to complement rice, curries, or grilled vegetables. Ready in just 40 minutes, it’s an easy, healthy, vegan recipe ideal for impressing guests at your next gathering or spicing up everyday meals. Keywords: vegan eggplant chutney, spicy chutney recipe, roasted eggplant, plant-based dip, healthy vegan side dish.
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Recipe Information
Ingredients
- 1 large eggplant
- 1 medium red onion
- 3 cloves garlic
- 1 inch fresh ginger
- 1 large tomato
- 1 medium fresh green chili
- 2 tablespoons olive oil
- 1 teaspoon mustard seeds
- 1 teaspoon ground cumin
- 0.5 teaspoons turmeric powder
- 0.5 teaspoons red chili powder
- 2 tablespoons fresh cilantro (optional)
- 1 teaspoon salt
- 1 tablespoon lemon juice
Instructions
Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper or lightly oil it.
Slice the eggplant into halves lengthwise and lightly brush the cut sides with 1 tablespoon of olive oil. Place the eggplant halves cut side down on the prepared baking sheet.
Roast the eggplant in the preheated oven for 25-30 minutes, or until the flesh is soft and the skin is wrinkled. Allow it to cool slightly before scooping out the flesh and discarding the skin.
While the eggplant is roasting, finely chop the red onion, garlic, ginger, tomato, and green chili.
Heat the remaining 1 tablespoon of olive oil in a skillet over medium heat. Add the mustard seeds and let them splutter for a few seconds.
Add the chopped ginger, garlic, and green chili to the skillet. Sauté for 1-2 minutes until fragrant.
Stir in the chopped onion and cook for 3-4 minutes until it softens and turns translucent.
Add the chopped tomato, turmeric powder, ground cumin, red chili powder, and salt. Cook for another 5 minutes, stirring occasionally, until the tomato breaks down and the mixture becomes saucy.
Stir the roasted eggplant flesh into the skillet, mashing it with the back of a spoon as you mix. Let the mixture cook for 3-4 minutes to blend the flavors.
Remove the skillet from heat and stir in the lemon juice. Adjust seasoning according to taste.
Optionally, garnish with fresh cilantro before serving. Serve warm or at room temperature as a dip, spread, or accompaniment to your favorite dishes.
Nutrition Facts
Calories |
602 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 31.7 g | 41% | |
| Saturated Fat | 4.8 g | 24% | |
| Polyunsaturated Fat | 3.3 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4877 mg | 212% | |
| Total Carbohydrate | 76.9 g | 28% | |
| Dietary Fiber | 25.4 g | 91% | |
| Total Sugars | 45.0 g | ||
| Protein | 12.2 g | 24% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 171 mg | 13% | |
| Iron | 5.7 mg | 32% | |
| Potassium | 2249 mg | 48% | |
*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.
