Spicy Eggplant and Capsicum (Bell Pepper) Chutney
Eggplants and capsicums are both members of the nightshade family and are known for their vibrant colors and distinct flavors.
This is vegan, gluten free and low carb recipe. Dish can be prepared in 45 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 15.
Spicy Eggplant and Capsicum (Bell Pepper) Chutney
Ingredients
Instructions
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Heat oil in a pan and add mustard seeds and cumin seeds.
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Once they start spluttering, add chopped onion, garlic, ginger, and green chili. Saute until the onion turns translucent.
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Add chopped eggplant and capsicum (bell pepper) to the pan. Cook for 5-7 minutes until they become soft.
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Add turmeric powder, red chili powder, coriander powder, and salt. Mix well.
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Add chopped tomatoes and cook for another 5 minutes.
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Remove from heat and let it cool for a few minutes.
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Transfer the mixture to a blender and blend until smooth.
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Garnish with fresh coriander leaves.
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Serve with rice or bread.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 120kcal
- % Daily Value *
- Total Fat 8g13%
- Total Carbohydrate 10g4%
- Sugars 6g
- Protein 2g4%
* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.