Vegetarian Spicy Eggplant Chutney
Discover the bold and flavorful Vegetarian Spicy Eggplant Chutney, a vibrant and aromatic dish perfect for adding a fiery kick to your meals. This recipe combines smoky roasted eggplant with a medley of spices like cumin, turmeric, and red chili powder, creating a deep, complex flavor profile. Enhanced with fresh tomatoes, green chilies, ginger, and a hint of lime juice, this chutney pairs beautifully with rice, flatbread, or as a zesty condiment alongside your favorite dishes. Ready in just 40 minutes, this versatile vegan recipe is both satisfying and visually stunning, making it a must-try for spice enthusiasts and eggplant lovers alike.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1 Large eggplant
- 1 medium Red onion
- 3 Garlic cloves
- 1 inch piece Fresh ginger
- 2 medium Tomatoes
- 2 Green chilies
- 2 tablespoons Coriander leaves (cilantro)
- 1 teaspoon Cumin seeds
- 0.5 teaspoon Turmeric powder
- 0.5 teaspoon Red chili powder
- 1 teaspoon Ground coriander
- 1 teaspoon Salt
- 2 tablespoons Oil (vegetable or olive)
- 1 tablespoon Lime juice
Instructions
Wash the eggplant and pierce it several times using a fork to allow steam to escape during roasting.
Roast the eggplant over an open flame, on a grill, or in an oven at 400°F (200°C) until the skin is charred and the flesh is soft (about 15-20 minutes). Let it cool, then peel off and discard the charred skin. Mash the flesh and set aside.
Finely chop the onion, garlic, tomatoes, and green chilies. Grate or mince the ginger.
Heat oil in a skillet over medium heat. Add cumin seeds and let them splutter for a few seconds.
Add the chopped onion and sauté until translucent, about 3-4 minutes.
Stir in the garlic, ginger, and green chilies. Cook for another 1-2 minutes until fragrant.
Add the chopped tomatoes, turmeric powder, red chili powder, ground coriander, and salt. Sauté until the tomatoes break down and the mixture thickens, about 5 minutes.
Mix in the mashed eggplant and combine well with the other ingredients. Cook for another 3-4 minutes to allow the flavors to meld.
Remove from heat and stir in lime juice and freshly chopped coriander leaves.
Serve warm or at room temperature with flatbread, rice, or as a flavorful condiment.
Nutrition Facts
Calories |
542 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 30.8 g | 39% | |
| Saturated Fat | 4.4 g | 22% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2412 mg | 105% | |
| Total Carbohydrate | 69.7 g | 25% | |
| Dietary Fiber | 26.6 g | 95% | |
| Total Sugars | 32.0 g | ||
| Protein | 12.5 g | 25% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 175 mg | 13% | |
| Iron | 6.3 mg | 35% | |
| Potassium | 2536 mg | 54% | |
*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.
