Paleo Bhindi Chutney

Brighten up your paleo meal plan with the vibrant and nutrient-packed Paleo Bhindi Chutney! This unique and flavorful condiment transforms tender okra into a chunky chutney infused with the warm, earthy notes of toasted coriander, cumin, and mustard seeds. Sautéed in aromatic coconut oil with a hint of heat from dried red chilies, this recipe balances the natural sweetness of okra with zesty lemon juice and fresh cilantro. It's an easy, paleo-friendly side dish that comes together in just 25 minutes, perfect for pairing with grilled proteins or as a dip with veggie sticks. Bursting with bold spices and fresh ingredients, this Paleo Bhindi Chutney is a healthy, gluten-free, and vegan-friendly way to elevate your meals!

Nutriscore Rating: 69/100

Prep Time:10 mins

Cook Time:15 mins

Total Time:25 mins

Servings: 4

Ingredients

• 250 grams Fresh okra
• 2 tablespoons Coconut oil
• 1 teaspoon Coriander seeds
• 1 teaspoon Cumin seeds
• 0.5 teaspoon Mustard seeds
• 2 pieces Dried red chilies
• 3 pieces Garlic cloves
• 1 inch Ginger
• 1 tablespoon Lemon juice
• 0.5 teaspoon Salt
• 2 tablespoons Fresh cilantro
• 2 tablespoons Water

Directions

Step 1

Wash and dry the fresh okra with a clean kitchen towel. Trim the ends and slice them into small pieces.

Step 2

In a medium frying pan, heat 1 tablespoon of coconut oil over medium heat. Once hot, add coriander seeds, cumin seeds, mustard seeds, and whole dried red chilies.

Step 3

Sauté the spices for 1-2 minutes until they begin to crackle and release their aroma.

Step 4

Add the remaining coconut oil and the chopped okra to the pan. Stir well to coat the okra with the oil and spices.

Step 5

Cook the okra for 8-10 minutes, stirring occasionally, until it's lightly browned and tender.

Step 6

Meanwhile, peel the garlic cloves and ginger. Finely chop them, then add to the pan with the okra. Stir well and cook for another 2 minutes.

Step 7

Remove the pan from heat and allow the mixture to cool slightly.

Step 8

Transfer the cooked okra and spices to a food processor. Add lemon juice, salt, fresh cilantro, and water.

Step 9

Pulse the mixture until it reaches a chunky chutney consistency. Adjust the salt and lemon juice to taste.

Step 10

Serve the Paleo Bhindi Chutney chilled or at room temperature, as a side dish or condiment.

Nutrition Facts

Serving size	(365.2g)

Amount per serving	% Daily Value*
Calories	400.3

Total Fat 30.3g	0%
Saturated Fat 23.3g	0%
Polyunsaturated Fat 0.5g
Cholesterol 0mg	0%
Sodium 1214.2mg	0%
Total Carbohydrate 31.2g	0%
Dietary Fiber 11.3g	0%
Total Sugars 4.7g
Protein 7.7g	0%

Vitamin D 0IU	0%
Calcium 283.8mg	0%
Iron 5.1mg	0%
Potassium 1037.5mg	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: 63.7%

Protein: 7.2%

Carbs: 29.1%