Keto Spicy Red Chutney
Spice up your meals with this delicious Keto Spicy Red Chutney, a fiery fusion of bold flavors and wholesome ingredients perfect for low-carb diets. Crafted with softened dried red chilies, aromatic garlic, zesty ginger, juicy tomatoes, and crunchy roasted peanuts, this chutney boasts a velvety texture balanced by hints of tangy white vinegar and nutty coconut oil. Enhanced with cumin seeds for a rich, earthy aroma and Himalayan pink salt for optimal flavor, it's the ultimate keto-friendly condiment that complements grilled meats, roasted vegetables, or fried snacks. Quick and easy to prepare in just 20 minutes, this chutney is not only packed with flavor but also versatile and lasts up to a week when stored properly. Whether drizzled over your favorite dishes or used as a dipping sauce, this irresistible spicy keto chutney will become a staple in your kitchen!
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Recipe Information
Ingredients
- 10 pieces Dried red chilies
- 5 pieces Garlic cloves
- 1 inch Ginger root
- 1 medium Tomato
- 3 tablespoons Roasted peanuts
- 2 tablespoons Coconut oil
- 0.5 teaspoon Himalayan pink salt
- 0.5 teaspoon Cumin seeds
- 1 teaspoon White vinegar
- 2 tablespoons Water
Instructions
Remove stems from the dried red chilies and soak them in warm water for 10 minutes to soften.
Peel the garlic cloves and chop the ginger root into small pieces for easier processing.
Dice the tomato into small chunks.
Heat a pan over medium heat and add 1 tablespoon of coconut oil.
Once the oil is hot, add the cumin seeds and let them sizzle for a few seconds until aromatic.
Add the soaked red chilies (drain them first), garlic, ginger, and tomato to the pan. Stir-fry for 3-4 minutes until the tomato softens.
Add the roasted peanuts and sauté for another minute, ensuring everything is well combined.
Remove the mixture from heat and let it cool slightly.
Transfer the mixture to a blender or food processor. Add the pink salt, vinegar, and 2 tablespoons of water. Blend into a smooth, thick paste. Adjust the water quantity slightly if needed for desired consistency.
Heat the remaining 1 tablespoon of coconut oil in the same pan and pour the blended chutney back into the pan. Cook for 2-3 minutes, stirring continuously, to enhance the flavor and reduce any excess moisture.
Taste and adjust seasoning if needed. Serve warm or at room temperature. Store leftovers in an airtight container in the refrigerator for up to one week.
Nutrition Facts
Calories |
554 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 43.5 g | 56% | |
| Saturated Fat | 25.7 g | 128% | |
| Polyunsaturated Fat | 4.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2342 mg | 102% | |
| Total Carbohydrate | 35.5 g | 13% | |
| Dietary Fiber | 9.4 g | 34% | |
| Total Sugars | 12.2 g | ||
| Protein | 13.1 g | 26% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 92 mg | 7% | |
| Iron | 4.7 mg | 26% | |
| Potassium | 812 mg | 17% | |
*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.
