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overlay of eggplant tomato chutney in a clay bowl on grey marbled background

Vegan Eggplant and Tomato Chutney

This savory, spicy chutney pairs well with Indian cuisine or is used as a dip for crackers. Additionally, it is fantastic as a relish in wraps or sandwiches.
You frequently use eggplant in recipes, but have you ever tried eggplant chutney? This unique creation has an exquisite flavor and pairs well with rice, roti, and bread in wraps or sandwiches.
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Course: Appetizer
Cuisine: Indian
Keyword: appetizer recipe, chutney, eggplant tomato chutney
Prep Time: 10 minutes
Cook Time: 30 minutes
Servings: 4 People
Calories: 112kcal

Equipment

Ingredients

  • 1 large eggplant diced
  • 2 ripe tomatoes diced
  • 1 medium onion finely chopped
  • 3 cloves of garlic minced
  • 1 green chili pepper finely chopped (optional, adjust to taste)
  • 1 tablespoon vegetable oil
  • 1 teaspoon mustard seeds
  • 1 teaspoon cumin seeds
  • 1 teaspoon turmeric powder
  • 1 teaspoon paprika
  • 1 teaspoon ground coriander
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon red chili powder optional, adjust to taste
  • 1 tablespoon brown sugar or jaggery
  • 1 tablespoon apple cider vinegar or lemon juice
  • Salt to taste
  • Fresh cilantro leaves for garnish

Instructions

  • Heat the vegetable oil in a large pan or skillet over medium heat. Add the mustard seeds and cumin seeds. Allow them to sizzle and pop for a few seconds.
  • Add the chopped onions to the pan and sauté until they turn translucent and slightly golden. Stir in the minced garlic and chopped green chili pepper, and cook for an additional minute.
  • Add the diced eggplant to the pan and stir well. Cook for about 5 minutes until the eggplant starts to soften.
  • Now, add the diced tomatoes, turmeric powder, paprika, ground coriander, ground cumin, and red chili powder (if using). Mix everything together until well combined.
  • Reduce the heat to low, cover the pan, and let the chutney simmer for about 15-20 minutes, or until the eggplant is fully cooked and tender. Stir occasionally to prevent sticking.
  • Once the eggplant is cooked, add the brown sugar (or sweetener of choice), apple cider vinegar (or lemon juice), and salt to taste. Stir well to incorporate the flavors.
  • Continue cooking the chutney uncovered for an additional 5 minutes, allowing the excess moisture to evaporate and the flavors to meld together.
  • Remove the pan from the heat and let the chutney cool to room temperature. Garnish with fresh cilantro leaves.
  • Serve the vegan Eggplant and Tomato Chutney as a dip with crackers, as a side with vegan curries, or as a condiment for sandwiches and wraps. Enjoy its rich and tangy flavors!

Notes

 This chutney can be stored in an airtight container in the refrigerator for up to a week.
Tips:
  1. To enhance the flavor of the chutney, you can roast the diced eggplant in the oven before adding it to the pan. This will give it a smoky flavor and a softer texture.
  2. If you prefer a spicier chutney, you can increase the amount of green chili pepper or add some red chili flakes during the cooking process.
  3. Don't be afraid to experiment with different spices and herbs to customize the flavor of the chutney. You can try adding a pinch of garam masala, curry powder, or even fresh ginger for an extra kick.
  4. Adjust the sweetness and tanginess of the chutney according to your preference. If you like it sweeter, add more brown sugar or sweetener. Similarly, if you prefer it tangier, increase the amount of apple cider vinegar or lemon juice.
  5. For a smoother consistency, you can blend the chutney using a food processor or blender. This will create a more uniform texture while still preserving the flavors.
Variations:
  1. Chunky Vegetable Chutney: Feel free to add other vegetables like bell peppers, zucchini, or carrots to the chutney for added texture and flavor. Simply dice them and sauté along with the eggplant.
  2. Mediterranean Twist: Add a Mediterranean touch by incorporating ingredients like olives, capers, or sun-dried tomatoes into the chutney. These additions will infuse the chutney with a unique and savory flavor.
  3. Creamy Chutney: To make the chutney creamier, stir in coconut milk or vegan yogurt towards the end of the cooking process. This will add a luscious texture and a hint of creaminess to the chutney.
  4. Citrus Burst: For a refreshing twist, squeeze some fresh lime or lemon juice over the chutney just before serving. This will add a zesty and citrusy flavor that complements the earthiness of the eggplant and tomatoes.
  5. Spiced Chutney: If you prefer a spicier version, add spices like crushed red pepper flakes, chili powder, or even a pinch of cayenne pepper to intensify the heat. Adjust the spice level according to your taste preferences.
Remember, chutneys are versatile, and you can always experiment with different ingredients and flavors to make it your own. Enjoy creating and savoring this vegan Eggplant and Tomato Chutney in various ways!

Nutrition

Serving: 4people | Calories: 112kcal | Carbohydrates: 18g | Protein: 3g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 1g | Trans Fat: 0.02g | Sodium: 51mg | Potassium: 520mg | Fiber: 6g | Sugar: 10g | Vitamin A: 870IU | Vitamin C: 17mg | Calcium: 46mg | Iron: 2mg