Low Sodium Spicy Red Chutney

Elevate your meals with this Low Sodium Spicy Red Chutney, a deliciously bold and flavorful condiment that’s perfect for those seeking reduced-sodium options without compromising on taste. Made with fresh red chilies, ripe tomatoes, roasted peanuts, and a hint of tangy tamarind pulp, this vibrant chutney is packed with layers of spice, nuttiness, and brightness. Toasted coriander and cumin seeds enhance its aromatic depth, while a quick sauté of garlic and onion ensures a savory base. The blend is pureed to your preferred texture, making it a versatile addition to snacks, rice dishes, or grilled foods. Ready in under 30 minutes, this healthy and zesty chutney proves that less sodium doesn’t mean less flavor!

Nutriscore Rating: 84/100

Prep Time:10 mins

Cook Time:15 mins

Total Time:25 mins

Servings: 6

Ingredients

• 8 pieces Fresh red chilies
• 4 medium Ripe tomatoes
• 3 pieces Garlic cloves
• 1 medium Onion
• 1 tablespoon Tamarind pulp (unsalted)
• 2 tablespoons Roasted peanuts (unsalted)
• 1 teaspoon Coriander seeds
• 0.5 teaspoon Cumin seeds
• 2 teaspoons Neutral oil (e.g., sunflower or canola)
• 2 tablespoons Water
• 1 tablespoon Fresh coriander leaves (optional, for garnish)

Directions

Step 1

Rinse and dry the fresh red chilies and tomatoes. Chop the tomatoes into quarters and set them aside.

Step 2

Peel the garlic cloves and slice the onion into thin pieces.

Step 3

Heat 2 teaspoons of oil in a skillet or pan over medium heat.

Step 4

Add the coriander seeds and cumin seeds to the pan and lightly toast them for about 1 minute until fragrant, stirring constantly to avoid burning.

Step 5

Add the sliced onion and garlic to the pan and sauté for 2-3 minutes until they become soft and slightly golden.

Step 6

Add the fresh red chilies and sauté for another 2 minutes. If you'd like to adjust the spice level, you can deseed the chilies before adding them to the pan.

Step 7

Toss in the chopped tomatoes and cook for 3-4 minutes until they soften and release their juices.

Step 8

Add the tamarind pulp and roasted peanuts to the pan, mixing well to combine all the ingredients.

Step 9

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

Step 10

Transfer the cooked mixture to a blender or a food processor. Add 2 tablespoons of water and blend into a smooth or slightly chunky paste, depending on your preference.

Step 11

Taste the chutney and adjust the flavors if needed. Since this is a low-sodium recipe, you can enhance the taste with a drizzle of extra tamarind or a few more peanuts for richness.

Step 12

Garnish with chopped fresh coriander leaves if desired and serve the chutney with your favorite dishes.

Nutrition Facts

Serving size	(818.4g)

Amount per serving	% Daily Value*
Calories	495.5

Total Fat 25.8g	0%
Saturated Fat 2.8g	0%
Polyunsaturated Fat 0g
Cholesterol 0mg	0%
Sodium 52.1mg	0%
Total Carbohydrate 62.2g	0%
Dietary Fiber 15.0g	0%
Total Sugars 32.4g
Protein 16.7g	0%

Vitamin D 0IU	0%
Calcium 183.0mg	0%
Iron 5.1mg	0%
Potassium 2358.7mg	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: 42.4%

Protein: 12.2%

Carbs: 45.4%