Low Fat Bhindi Chutney
Discover the vibrant and health-conscious flavors of Low Fat Bhindi Chutney—a unique twist on traditional Indian condiments that's as nutritious as it is delicious! This guilt-free recipe transforms tender okra (bhindi) into a smooth, savory chutney bursting with aromatic spices like cumin, mustard seeds, and asafoetida. A touch of tangy tamarind pulp, fiery green chilies, and fresh cilantro elevate the taste, while minimal oil keeps it diet-friendly. Perfectly balanced and easy to prepare in under 30 minutes, this chutney pairs effortlessly with rice, roti, or as a dip for snacks. Ideal for vegetarians and low-fat food enthusiasts, Low Fat Bhindi Chutney is a must-try addition to your healthy eating repertoire!
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Recipe Information
Ingredients
- 200 grams Bhindi (Okra)
- 1 medium Onion
- 2 pieces Green chilies
- 3 pieces Garlic cloves
- 2 tablespoons Tamarind pulp
- 1 teaspoon Cumin seeds
- 1 teaspoon Mustard seeds
- 10 leaves Curry leaves
- 0.5 teaspoon Turmeric powder
- 1 teaspoon Salt
- 0.25 teaspoon Asafoetida (Hing)
- 1 teaspoon Oil
- 0.5 cup Water
- 2 tablespoons Fresh coriander leaves (cilantro)
Instructions
Wash the bhindi thoroughly and pat dry. Cut it into small round pieces about half an inch each.
Chop the onion finely and set aside. Slit the green chilies lengthwise.
In a non-stick pan, heat 1 teaspoon of oil over medium heat. Add mustard seeds and let them splutter.
Add cumin seeds, chopped onions, green chilies, garlic cloves, and curry leaves. Sauté until the onions are translucent.
Add the cut bhindi to the pan. Sprinkle turmeric powder and salt. Stir well to coat the bhindi with the spices.
Cook the bhindi on medium heat, stirring occasionally, until it becomes tender and starts to brown slightly.
Once the bhindi is cooked, add the tamarind pulp and asafoetida. Mix well.
Pour in the water and reduce the heat to low. Let it simmer for about 5 minutes, allowing the flavors to blend.
Turn off the heat and let the mixture cool slightly.
Transfer the mixture to a blender and grind to a smooth chutney consistency, adding a little more water if necessary.
Adjust the seasoning with additional salt if required.
Transfer the chutney to a serving bowl and garnish with freshly chopped coriander leaves.
Serve the Low Fat Bhindi Chutney as a dip or alongside your favorite dishes.
Nutrition Facts
Calories |
310 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 7.6 g | 10% | |
| Saturated Fat | 0.7 g | 3% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2405 mg | 105% | |
| Total Carbohydrate | 59.6 g | 22% | |
| Dietary Fiber | 12.8 g | 46% | |
| Total Sugars | 26.4 g | ||
| Protein | 9.7 g | 19% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 307 mg | 24% | |
| Iron | 6.1 mg | 34% | |
| Potassium | 1318 mg | 28% | |
*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.
