Paleo Sorakkai Chutney

Elevate your Paleo menu with this wholesome and flavorful Paleo Sorakkai Chutney! Bursting with the earthy sweetness of bottle gourd (sorakkai) and the tropical richness of freshly grated coconut, this chutney is infused with aromatic Indian spices like cumin and coriander, along with a zesty kick of tamarind and green chilies. Perfectly paleo-friendly and free of processed ingredients, it’s a nutrient-packed side dish that pairs beautifully with grain-free flatbreads, roasted veggies, or grilled proteins. Quick to make in just 25 minutes, this chutney can be customized with an optional mustard seed tempering for added depth and traditional flavor. A versatile, paleo-approved condiment to add zest to any meal!

Nutriscore Rating: 65/100

Prep Time:10 mins

Cook Time:15 mins

Total Time:25 mins

Servings: 4

Ingredients

• 2 cups, peeled and diced Bottle Gourd (Sorakkai)
• 0.5 cups Grated Coconut (unsweetened, fresh or frozen)
• 6 leaves Curry Leaves
• 2 whole (adjust as per spice preference) Green Chilies
• 1 inch, peeled and chopped Ginger
• 1 tablespoon Tamarind Pulp
• 1 teaspoon Coriander Seeds
• 0.5 teaspoon Cumin Seeds
• 0.75 teaspoons (adjust to taste) Himalayan Pink Salt
• 1 tablespoon Coconut Oil
• 0.5 cups (adjust for consistency) Water
• 0.5 teaspoon (optional for tempering) Mustard Seeds
• 2 whole (optional for tempering) Dried Red Chilies

Directions

Step 1

Heat a tablespoon of coconut oil in a skillet over medium heat.

Step 2

Add the cumin seeds and coriander seeds. Sauté for 30 seconds until they become aromatic.

Step 3

Add the diced bottle gourd (sorakkai) and green chilies to the skillet. Cook for 5–6 minutes until the gourd softens slightly.

Step 4

Add the curry leaves, chopped ginger, and tamarind pulp. Stir for another 2–3 minutes to combine the flavors.

Step 5

Turn off the heat and add the grated coconut. Mix well and allow the mixture to cool slightly.

Step 6

Transfer the mixture to a blender. Add Himalayan pink salt and 0.5 cups of water. Blend to a smooth paste (or leave slightly coarse if desired). Adjust water to achieve your preferred consistency.

Step 7

For additional flavor, you can prepare a tempering: heat a small amount of coconut oil in a pan, add mustard seeds and dried red chilies, and pour this tempering over the chutney.

Step 8

Serve the chutney warm or at room temperature as a side dish or dip. Store leftovers in the refrigerator and consume within 2–3 days.

Nutrition Facts

Serving size	(804.0g)

Amount per serving	% Daily Value*
Calories	715.2

Total Fat 56.4g	0%
Saturated Fat 47.4g	0%
Polyunsaturated Fat 0.2g
Cholesterol 0mg	0%
Sodium 1709.3mg	0%
Total Carbohydrate 54.6g	0%
Dietary Fiber 21.0g	0%
Total Sugars 25.3g
Protein 9.7g	0%

Vitamin D 0IU	0%
Calcium 216.2mg	0%
Iron 6.8mg	0%
Potassium 1531.0mg	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: 66.4%

Protein: 5.1%

Carbs: 28.6%