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.

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Medium

Spicy Eggplant and Capsicum (Bell Pepper) Chutney

Cooking Method: Frying, Grilling Cuisine: Indian Courses: Any, Condiment Recipe Keys: Gluten Free Low Carb Vegan

Difficulty: Intermediate Prep Time 15 min Cook Time 25 min Rest Time 5 min Total Time 45 mins

Servings: 4 Calories: 480

Best Season: Suitable throughout the year

Ingredients

Servings

• 250 gram Eggplant
• 150 gram Capsicum (Bell Pepper)
• 100 gram Onion
• 100 gram Tomato
• 2 clove Garlic
• 1 teaspoon Ginger
• 2 piece Green Chili
• 1 teaspoon Mustard Seeds
• 1 teaspoon Cumin Seeds
• 1 teaspoon Turmeric Powder
• 1 teaspoon Red Chili Powder
• 1 teaspoon Coriander Powder
• 1 teaspoon Salt
• 2 tablespoon Oil
• 10 gram Fresh Coriander Leaves

Instructions

1. Heat oil in a pan and add mustard seeds and cumin seeds.
2. Once they start spluttering, add chopped onion, garlic, ginger, and green chili. Saute until the onion turns translucent.
3. Add chopped eggplant and capsicum (bell pepper) to the pan. Cook for 5-7 minutes until they become soft.
4. Add turmeric powder, red chili powder, coriander powder, and salt. Mix well.
5. Add chopped tomatoes and cook for another 5 minutes.
6. Remove from heat and let it cool for a few minutes.
7. Transfer the mixture to a blender and blend until smooth.
8. Garnish with fresh coriander leaves.
9. Serve with rice or bread.

Nutrition Facts

Servings 4

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Amount Per Serving

Calories 120kcal

% Daily Value *

Total Fat 8g13%

Total Carbohydrate 10g4%

Sugars 6g

Protein 2g4%

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* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.