Keto Bhindi Chutney
Elevate your side dish game with this vibrant and flavorful Keto Bhindi Chutney, a low-carb twist on traditional Indian flavors. Combining the earthy goodness of fresh okra with the bold aromatics of ginger, garlic, mustard seeds, and curry leaves, this chutney is a keto-friendly delight packed with healthy fats from coconut oil and zesty brightness from fresh lemon juice. Perfectly spiced with turmeric and red chili powder, the cooked okra is blended into a semi-smooth chutney that pairs beautifully with grilled meats or low-carb flatbreads. Ready in just 35 minutes, this guilt-free dish is a quick and nourishing addition to your keto lifestyle. Keywords: keto bhindi chutney recipe, low-carb side dish, Indian okra chutney, healthy keto recipes.
Smart Nutrition Tracking with SnapCalorie
Explore More
Recipe Information
Ingredients
- 200 grams Fresh Okra (Bhindi)
- 2 tablespoons Coconut Oil
- 1 teaspoon Mustard Seeds
- 1 teaspoon Cumin Seeds
- 2 whole Green Chili
- 1 inch piece Ginger
- 3 whole Garlic Cloves
- 10 leaves Curry Leaves
- 0.5 teaspoon Turmeric Powder
- 0.5 teaspoon Red Chili Powder
- 1 teaspoon Salt
- 1 tablespoon Lemon Juice
- 2 tablespoons Fresh Coriander Leaves
Instructions
Start by washing the fresh okra thoroughly and pat them dry with a clean kitchen towel.
Cut the okra into small pieces of about 1 cm thickness. Discard the stem ends.
Heat the coconut oil in a pan over medium heat. Once hot, add mustard seeds and cumin seeds. Sauté until they begin to crackle.
Add green chilies, ginger, and garlic. Sauté for another 2 minutes until the garlic turns golden brown.
Add the curry leaves and cook for an additional minute.
Add the chopped okra to the pan. Stir well to mix with the spices. Cook for 10-12 minutes, stirring occasionally, until the okra becomes tender and lightly browned.
Sprinkle turmeric powder, red chili powder, and salt over the okra. Mix well and cook for another 3-4 minutes.
Remove the pan from heat and let the okra mixture cool slightly.
Transfer the cooled okra mixture to a food processor. Add lemon juice and blend into a semi-smooth chutney. You may add a tablespoon of water if needed to help blend the chutney.
Transfer the chutney to a serving bowl, garnish with fresh coriander leaves, and serve as a side dish for your meal.
Nutrition Facts
Calories |
89 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 7.3 g | 9% | |
| Saturated Fat | 5.9 g | 30% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 491 mg | 21% | |
| Total Carbohydrate | 6.2 g | 2% | |
| Dietary Fiber | 2.1 g | 8% | |
| Total Sugars | 1.2 g | ||
| Protein | 1.5 g | 3% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 55 mg | 4% | |
| Iron | 0.9 mg | 5% | |
| Potassium | 214 mg | 5% | |
*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.
