Keto Bhindi Chutney

Elevate your keto meal game with this flavorful Keto Bhindi Chutney, a low-carb twist on a classic Indian condiment. Made with tender, pan-fried okra (bhindi) and infused with aromatic spices like mustard seeds, cumin, and curry leaves, this chutney brings bold, zesty flavors to your table while staying keto-friendly. The addition of fresh ginger, garlic, and a splash of lemon juice creates a tangy, vibrant blend that's perfect as a dip or side dish for grilled meats, keto bread, or hearty salads. Ready in just 35 minutes, this easy-to-make chutney is packed with nutrients and a fiery kick from green chilies and red chili powder. Garnished with fresh coriander, it's a versatile side that’s as healthy as it is delicious! Perfect for those following a ketogenic diet, this recipe is a must-try for fans of Indian cuisine.

Nutriscore Rating: 59/100

Prep Time:15 mins

Cook Time:20 mins

Total Time:35 mins

Servings: 4

Ingredients

• 200 grams Fresh Okra (Bhindi)
• 2 tablespoons Coconut Oil
• 1 teaspoon Mustard Seeds
• 1 teaspoon Cumin Seeds
• 2 whole Green Chili
• 1 inch piece Ginger
• 3 whole Garlic Cloves
• 10 leaves Curry Leaves
• 0.5 teaspoon Turmeric Powder
• 0.5 teaspoon Red Chili Powder
• 1 teaspoon Salt
• 1 tablespoon Lemon Juice
• 2 tablespoons Fresh Coriander Leaves

Directions

Step 1

Start by washing the fresh okra thoroughly and pat them dry with a clean kitchen towel.

Step 2

Cut the okra into small pieces of about 1 cm thickness. Discard the stem ends.

Step 3

Heat the coconut oil in a pan over medium heat. Once hot, add mustard seeds and cumin seeds. Sauté until they begin to crackle.

Step 4

Add green chilies, ginger, and garlic. Sauté for another 2 minutes until the garlic turns golden brown.

Step 5

Add the curry leaves and cook for an additional minute.

Step 6

Add the chopped okra to the pan. Stir well to mix with the spices. Cook for 10-12 minutes, stirring occasionally, until the okra becomes tender and lightly browned.

Step 7

Sprinkle turmeric powder, red chili powder, and salt over the okra. Mix well and cook for another 3-4 minutes.

Step 8

Remove the pan from heat and let the okra mixture cool slightly.

Step 9

Transfer the cooled okra mixture to a food processor. Add lemon juice and blend into a semi-smooth chutney. You may add a tablespoon of water if needed to help blend the chutney.

Step 10

Transfer the chutney to a serving bowl, garnish with fresh coriander leaves, and serve as a side dish for your meal.

Nutrition Facts

Serving size	(316.7g)

Amount per serving	% Daily Value*
Calories	395.4

Total Fat 30.5g	0%
Saturated Fat 23.4g	0%
Polyunsaturated Fat 0.5g
Cholesterol 0mg	0%
Sodium 2392.2mg	0%
Total Carbohydrate 29.2g	0%
Dietary Fiber 10.0g	0%
Total Sugars 5.6g
Protein 7.2g	0%

Vitamin D 0IU	0%
Calcium 256.4mg	0%
Iron 5.4mg	0%
Potassium 1012.7mg	0%

*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.

Source of Calories

Fat: 65.3%

Protein: 6.9%

Carbs: 27.8%