Low Fat Bhindi Chutney
Elevate your condiment game with this vibrant and flavorful *Low Fat Bhindi Chutney*! Made with tender okra (bhindi), caramelized onions, zesty tamarind pulp, and aromatic Indian spices like cumin, mustard seeds, and curry leaves, this unique chutney combines wholesome ingredients with minimal oil for a guilt-free treat. Perfectly spiced with green chilies and a hint of asafoetida, this chutney is blended to a creamy consistency, making it a versatile dip or side dish for parathas, rice, or even snack platters. With just 1 teaspoon of oil, this low-fat recipe is a healthy twist on traditional accompaniments, perfect for those looking to enjoy bold Indian flavors without compromising on wellness. Ready in just 30 minutes, this deliciously tangy and savory chutney is sure to become a family favorite!
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Ingredients
- 200 grams Bhindi (Okra)
- 1 medium Onion
- 2 pieces Green chilies
- 3 pieces Garlic cloves
- 2 tablespoons Tamarind pulp
- 1 teaspoon Cumin seeds
- 1 teaspoon Mustard seeds
- 10 leaves Curry leaves
- 0.5 teaspoon Turmeric powder
- 1 teaspoon Salt
- 0.25 teaspoon Asafoetida (Hing)
- 1 teaspoon Oil
- 0.5 cup Water
- 2 tablespoons Fresh coriander leaves (cilantro)
Directions
Step 1
Wash the bhindi thoroughly and pat dry. Cut it into small round pieces about half an inch each.
Step 2
Chop the onion finely and set aside. Slit the green chilies lengthwise.
Step 3
In a non-stick pan, heat 1 teaspoon of oil over medium heat. Add mustard seeds and let them splutter.
Step 4
Add cumin seeds, chopped onions, green chilies, garlic cloves, and curry leaves. Sauté until the onions are translucent.
Step 5
Add the cut bhindi to the pan. Sprinkle turmeric powder and salt. Stir well to coat the bhindi with the spices.
Step 6
Cook the bhindi on medium heat, stirring occasionally, until it becomes tender and starts to brown slightly.
Step 7
Once the bhindi is cooked, add the tamarind pulp and asafoetida. Mix well.
Step 8
Pour in the water and reduce the heat to low. Let it simmer for about 5 minutes, allowing the flavors to blend.
Step 9
Turn off the heat and let the mixture cool slightly.
Step 10
Transfer the mixture to a blender and grind to a smooth chutney consistency, adding a little more water if necessary.
Step 11
Adjust the seasoning with additional salt if required.
Step 12
Transfer the chutney to a serving bowl and garnish with freshly chopped coriander leaves.
Step 13
Serve the Low Fat Bhindi Chutney as a dip or alongside your favorite dishes.
Nutrition Facts
| Serving size | (565.8g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 310.1 |
| Total Fat 7.6g | 0% |
| Saturated Fat 0.7g | 0% |
| Polyunsaturated Fat 0g | |
| Cholesterol 0mg | 0% |
| Sodium 2405.4mg | 0% |
| Total Carbohydrate 59.6g | 0% |
| Dietary Fiber 12.8g | 0% |
| Total Sugars 26.4g | |
| Protein 9.7g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 306.6mg | 0% |
| Iron 6.1mg | 0% |
| Potassium 1317.9mg | 0% |
Source of Calories