Low Sodium Bhindi Chutney
Discover the rich and flavor-packed world of *Low Sodium Bhindi Chutney*, a wholesome twist on a classic South Indian condiment. This vibrant chutney combines tender, sautéed okra (bhindi) with aromatic roasted spices, creamy grated coconut, and a touch of tamarind and jaggery for a perfect balance of tangy and sweet flavors. Crafted with heart-healthy coconut oil and featuring a delightfully low sodium profile, this chutney is both nutritious and irresistibly delicious. Enhanced with garlic, curry leaves, and a crackling mustard seed tempering, it’s the ultimate companion for steamed rice, dosas, or even as a dip with vegetable sticks. With just 35 minutes from start to finish, this quick and easy recipe brings bold, authentic Indian flavors to your table without compromising on health.
Try SnapCalorie's FREE AI assisted nutrition tracking free in the App store or on Android.
Scan with your phone to download!
Ingredients
- 200 grams Fresh okra (bhindi)
- 2 tablespoons Coconut oil
- 1 teaspoon Coriander seeds
- 1 teaspoon Cumin seeds
- 2 pieces Dried red chili
- 3 tablespoons Grated coconut
- 1 teaspoon Tamarind paste
- 1 teaspoon Jaggery
- 2 large Garlic cloves
- 10 leaves Curry leaves
- 0.5 teaspoon Mustard seeds
- 0.25 cup Water
Directions
Step 1
Wash and dry the okra thoroughly. Trim the ends and chop them into small pieces.
Step 2
In a pan, heat 1 tablespoon of coconut oil over medium heat. Add the chopped okra and sauté until they are tender and slightly browned. Remove from the pan and set aside.
Step 3
In the same pan, add 1 tablespoon of coconut oil. Add the coriander seeds, cumin seeds, and dried red chili. Sauté on low heat for about 2 minutes or until the spices release their aroma.
Step 4
Add the grated coconut to the pan and roast it slightly with the spices. Ensure the coconut turns golden brown but not burnt.
Step 5
Add garlic cloves and curry leaves to the mixture and sauté for an additional minute.
Step 6
In a blender, combine the roasted spice and coconut mixture, tamarind paste, jaggery, and cooked okra. Add 1/4 cup of water and blend until you get a smooth paste.
Step 7
In the original pan, add mustard seeds and let them crackle. Pour the blended chutney back into the pan and cook for an additional 5 minutes on low heat, stirring occasionally. Adjust the consistency with more water if needed.
Step 8
Allow the chutney to cool before transferring to a serving bowl.
Nutrition Facts
| Serving size | (340.0g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 459.3 |
| Total Fat 35.0g | 0% |
| Saturated Fat 27.8g | 0% |
| Polyunsaturated Fat 0.5g | |
| Cholesterol 0mg | 0% |
| Sodium 33.3mg | 0% |
| Total Carbohydrate 35.4g | 0% |
| Dietary Fiber 11.3g | 0% |
| Total Sugars 11.3g | |
| Protein 7.2g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 274.5mg | 0% |
| Iron 5.4mg | 0% |
| Potassium 955.5mg | 0% |
Source of Calories