Low Carb Bhindi Chutney

Elevate your condiment game with this flavorful and nutritious Low Carb Bhindi Chutney! Packed with the goodness of tender okra sautéed in aromatic coconut oil and perfectly balanced with zesty lemon juice, fresh cilantro, and a hint of spice from green chilies, this chutney is a healthy twist on traditional recipes. A quick blend of pantry staples like turmeric, coriander, and ginger creates a creamy, dip-worthy chutney that's bursting with layers of bold flavor. With just 35 minutes of prep and cook time, this keto-friendly, gluten-free recipe is perfect as a side dish, dip, or spread to complement low-carb meals. Make it your new favorite for flavorful, guilt-free indulgence!

Nutriscore Rating: 64/100

Prep Time:15 mins

Cook Time:20 mins

Total Time:35 mins

Servings: 4

Ingredients

• 250 grams Bhindi (Okra)
• 2 tablespoons Coconut oil
• 1 teaspoon Mustard seeds
• 10 pieces Curry leaves
• 2 pieces Green chili
• 4 pieces Garlic cloves
• 1 inch piece Ginger
• 1 handful Cilantro
• 1 teaspoon Salt
• 0.5 teaspoon Turmeric powder
• 1 teaspoon Coriander powder
• 1 tablespoon Lemon juice
• 2 tablespoons Water

Directions

Step 1

Start by washing and patting dry the bhindi. Trim the ends and chop them into small pieces.

Step 2

In a frying pan, heat the coconut oil over medium heat. Add the mustard seeds and allow them to splutter.

Step 3

Add the curry leaves and sauté for 30 seconds until they become aromatic.

Step 4

Add the chopped bhindi to the pan and cook for about 10 minutes, stirring occasionally, until they turn soft and slightly crispy.

Step 5

While the bhindi is cooking, blend the green chilies, garlic cloves, ginger, and cilantro into a coarse paste using a food processor or blender.

Step 6

Add the prepared paste to the bhindi, followed by turmeric powder, coriander powder, and salt. Stir well to combine.

Step 7

Add two tablespoons of water to the mixture to prevent sticking. Continue to cook for an additional 5 minutes until the flavors meld together.

Step 8

Remove the pan from the heat and let the mixture cool down a bit.

Step 9

Once cooled, transfer the bhindi mixture into a blender. Add lemon juice and blend the mixture into a creamy chutney, adding a little more water if needed to reach desired consistency.

Step 10

Taste and adjust seasoning if necessary. Serve the low-carb bhindi chutney as a side dish or a dip for snacks.

Nutrition Facts

Serving size	(403.7g)

Amount per serving	% Daily Value*
Calories	408.2

Total Fat 30.1g	0%
Saturated Fat 23.3g	0%
Polyunsaturated Fat 0.5g
Cholesterol 0mg	0%
Sodium 2396.0mg	0%
Total Carbohydrate 33.2g	0%
Dietary Fiber 11.9g	0%
Total Sugars 6.2g
Protein 8.0g	0%

Vitamin D 0IU	0%
Calcium 288.3mg	0%
Iron 4.2mg	0%
Potassium 1164.5mg	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: 62.2%

Protein: 7.3%

Carbs: 30.5%