Bhindi Chutney
Elevate your culinary repertoire with this unique and flavorful Bhindi Chutney recipe, a delightful twist on a classic Indian side dish. This chutney combines tender, sautéed okra (bhindi) with aromatic spices like cumin, mustard seeds, and curry leaves, balanced by the tang of tamarind pulp and the gentle sweetness of jaggery. Infused with garlic, dry red chilies, and a hint of asafoetida, the chutney delivers a bold, irresistible taste that pairs beautifully with rice, dosas, or Indian breads. Simple to prepare in just 30 minutes, this recipe is a must-try for those looking to explore vibrant Indian flavors with a creative twist. Perfect for vegetarians, it promises to be a crowd-pleaser at the dinner table!
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Recipe Information
Ingredients
- 250 grams Okra (bhindi)
- 2 tablespoons Oil
- 3 pieces Dry red chilies
- 1 teaspoon Mustard seeds
- 1 teaspoon Cumin seeds
- 10 leaves Curry leaves
- 1 tablespoon Tamarind pulp
- 1 teaspoon Salt
- 1 teaspoon Jaggery
- 0.5 teaspoon Asafoetida (hing)
- 3 cloves Garlic cloves
- 0.25 cup Water
Instructions
Wash and pat dry 250 grams of okra. Slice them into thin rounds and set aside.
Heat 2 tablespoons of oil in a heavy-bottomed pan over medium heat.
Add 1 teaspoon of mustard seeds and let them splutter.
Add 1 teaspoon of cumin seeds, followed by 10 curry leaves, and sauté for a few seconds.
Add 3 dry red chilies, broken into pieces, and fry until they change color.
Add 3 garlic cloves, crushed or finely chopped, and 0.5 teaspoon of asafoetida. Sauté until aromatic.
Add the sliced okra to the pan and sauté them gently until they are cooked and slightly crisp. Stir occasionally to avoid burning.
Add 1 tablespoon of tamarind pulp, 1 teaspoon of salt, and 1 teaspoon of jaggery. Mix well.
Pour in 0.25 cup of water to help deglaze the pan and bring all the flavors together. Cook for an additional 5 minutes until the chutney thickens slightly.
Turn off the heat and let the mixture cool slightly.
Transfer the mixture to a blender and pulse it into a coarse paste. You can adjust the consistency by adding a little more water if necessary.
Taste and adjust salt or jaggery according to your preference.
Serve the bhindi chutney as a side dish with rice, dosa, or any Indian bread.
Nutrition Facts
Calories |
436 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 30.7 g | 39% | |
| Saturated Fat | 2.1 g | 11% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2396 mg | 104% | |
| Total Carbohydrate | 40.2 g | 15% | |
| Dietary Fiber | 10.9 g | 39% | |
| Total Sugars | 15.3 g | ||
| Protein | 7.7 g | 15% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 303 mg | 23% | |
| Iron | 5.2 mg | 29% | |
| Potassium | 1042 mg | 22% | |
*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.
