Low Carb Bhindi Chutney
Discover the bold and vibrant flavors of **Low Carb Bhindi Chutney**, a healthy twist on traditional Indian chutney that's perfect for those seeking a low-carb, nutrient-packed side dish. Made with sautéed bhindi (okra) cooked to perfection in fragrant coconut oil, and blended with a zesty mixture of green chilies, garlic, ginger, and cilantro, this chutney bursts with rich, aromatic spices like turmeric and coriander. A touch of lemon juice adds a refreshing tang, while the creamy texture is balanced with just the right amount of heat. Whether served as a dip, a condiment for grilled meats, or a companion to keto-friendly breads, this chutney is not only quick and easy to prepare but also a flavorful addition to your low-carb lifestyle. Perfectly suited for **low-carb, keto, gluten-free, and vegan diets**, this dish is a delicious and versatile way to elevate your meal!
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Recipe Information
Ingredients
- 250 grams Bhindi (Okra)
- 2 tablespoons Coconut oil
- 1 teaspoon Mustard seeds
- 10 pieces Curry leaves
- 2 pieces Green chili
- 4 pieces Garlic cloves
- 1 inch piece Ginger
- 1 handful Cilantro
- 1 teaspoon Salt
- 0.5 teaspoon Turmeric powder
- 1 teaspoon Coriander powder
- 1 tablespoon Lemon juice
- 2 tablespoons Water
Instructions
Start by washing and patting dry the bhindi. Trim the ends and chop them into small pieces.
In a frying pan, heat the coconut oil over medium heat. Add the mustard seeds and allow them to splutter.
Add the curry leaves and sauté for 30 seconds until they become aromatic.
Add the chopped bhindi to the pan and cook for about 10 minutes, stirring occasionally, until they turn soft and slightly crispy.
While the bhindi is cooking, blend the green chilies, garlic cloves, ginger, and cilantro into a coarse paste using a food processor or blender.
Add the prepared paste to the bhindi, followed by turmeric powder, coriander powder, and salt. Stir well to combine.
Add two tablespoons of water to the mixture to prevent sticking. Continue to cook for an additional 5 minutes until the flavors meld together.
Remove the pan from the heat and let the mixture cool down a bit.
Once cooled, transfer the bhindi mixture into a blender. Add lemon juice and blend the mixture into a creamy chutney, adding a little more water if needed to reach desired consistency.
Taste and adjust seasoning if necessary. Serve the low-carb bhindi chutney as a side dish or a dip for snacks.
Nutrition Facts
Calories |
408 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 30.1 g | 39% | |
| Saturated Fat | 23.3 g | 116% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2396 mg | 104% | |
| Total Carbohydrate | 33.2 g | 12% | |
| Dietary Fiber | 11.9 g | 42% | |
| Total Sugars | 6.2 g | ||
| Protein | 8.0 g | 16% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 288 mg | 22% | |
| Iron | 4.2 mg | 23% | |
| Potassium | 1164 mg | 25% | |
*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.
