Low Sodium Spicy Red Chutney
Elevate your meals with this vibrant and flavorful Low Sodium Spicy Red Chutney, a perfect companion for those seeking bold taste without the extra salt. Crafted with fresh red chilies, ripe tomatoes, garlic, onions, and aromatic spices like coriander and cumin, this recipe combines a medley of wholesome ingredients for a delectable condiment that packs a zesty punch. Roasted unsalted peanuts add a subtle nuttiness, while tamarind pulp brings a tangy touch that enhances the depth of flavor. Quick to prepare and versatile, this chutney can be blended to your preferred texture—smooth or slightly chunky—and pairs beautifully with a variety of dishes, from dosa and idli to grilled vegetables or rice bowls. Whether you're on a low-sodium diet or simply love a spicy, healthy kick in your meals, this homemade chutney is a guilt-free indulgence that doesn't compromise on taste or nutrition.
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Recipe Information
Ingredients
- 8 pieces Fresh red chilies
- 4 medium Ripe tomatoes
- 3 pieces Garlic cloves
- 1 medium Onion
- 1 tablespoon Tamarind pulp (unsalted)
- 2 tablespoons Roasted peanuts (unsalted)
- 1 teaspoon Coriander seeds
- 0.5 teaspoon Cumin seeds
- 2 teaspoons Neutral oil (e.g., sunflower or canola)
- 2 tablespoons Water
- 1 tablespoon Fresh coriander leaves (optional, for garnish)
Instructions
Rinse and dry the fresh red chilies and tomatoes. Chop the tomatoes into quarters and set them aside.
Peel the garlic cloves and slice the onion into thin pieces.
Heat 2 teaspoons of oil in a skillet or pan over medium heat.
Add the coriander seeds and cumin seeds to the pan and lightly toast them for about 1 minute until fragrant, stirring constantly to avoid burning.
Add the sliced onion and garlic to the pan and sauté for 2-3 minutes until they become soft and slightly golden.
Add the fresh red chilies and sauté for another 2 minutes. If you'd like to adjust the spice level, you can deseed the chilies before adding them to the pan.
Toss in the chopped tomatoes and cook for 3-4 minutes until they soften and release their juices.
Add the tamarind pulp and roasted peanuts to the pan, mixing well to combine all the ingredients.
Remove the pan from heat and let the mixture cool slightly.
Transfer the cooked mixture to a blender or a food processor. Add 2 tablespoons of water and blend into a smooth or slightly chunky paste, depending on your preference.
Taste the chutney and adjust the flavors if needed. Since this is a low-sodium recipe, you can enhance the taste with a drizzle of extra tamarind or a few more peanuts for richness.
Garnish with chopped fresh coriander leaves if desired and serve the chutney with your favorite dishes.
Nutrition Facts
Calories |
496 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 25.8 g | 33% | |
| Saturated Fat | 2.8 g | 14% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 52 mg | 2% | |
| Total Carbohydrate | 62.2 g | 23% | |
| Dietary Fiber | 15.0 g | 54% | |
| Total Sugars | 32.4 g | ||
| Protein | 16.7 g | 33% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 183 mg | 14% | |
| Iron | 5.1 mg | 28% | |
| Potassium | 2359 mg | 50% | |
*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.
