Nut-Free Sorakkai Chutney
Discover the vibrant flavors of Nut-Free Sorakkai Chutney, a wholesome South Indian condiment crafted with tender bottle gourd and aromatic spices. Perfect for those with nut allergies, this recipe combines the subtle sweetness of bottle gourd with a bold mix of cumin, coriander, and dried chilies, enhanced by the creaminess of fresh coconut and tangy tamarind paste. Lightly tempered with mustard seeds and fragrant curry leaves, this chutney is a delightful accompaniment to soft idlis, crispy dosas, or even a steaming bowl of rice. Ready in just 30 minutes, it's a healthy, vegan, and gluten-free addition to your meal repertoire, bursting with authentic flavors and nutritious goodness.
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Recipe Information
Ingredients
- 250 grams Bottle gourd (sorakkai)
- 2 tablespoons Coconut oil
- 1 teaspoon Coriander seeds
- 1 teaspoon Cumin seeds
- 2 pieces Dried red chilies
- 1 piece Green chili
- 2 pieces Garlic cloves
- 4 pieces Shallots (small onions)
- 50 grams Grated fresh coconut
- 1 teaspoon Tamarind paste
- 0.5 teaspoon Salt
- 0.25 cup Water
- 0.5 teaspoon Mustard seeds
- 6 leaves Curry leaves
Instructions
Peel the bottle gourd, remove the seeds if needed, and chop it into small cubes.
Heat 1 tablespoon of coconut oil in a pan over medium heat. Add coriander seeds, cumin seeds, and dried red chilies, and fry for 1 minute until fragrant.
Add the chopped shallots, garlic, and green chili. Sauté for 2 minutes until the shallots turn translucent.
Add the chopped bottle gourd and cook for 5-7 minutes, stirring occasionally, until the pieces turn soft.
Add grated coconut, tamarind paste, and salt. Mix well and cook for 3 more minutes.
Remove the mixture from the heat and let it cool slightly. Transfer to a blender along with 1/4 cup of water and blend into a smooth chutney. Adjust the consistency by adding more water if needed.
Heat the remaining 1 tablespoon of coconut oil in a small pan. Add mustard seeds and let them splutter.
Add curry leaves and fry for a few seconds. Pour this tempering over the chutney.
Serve the nut-free sorakkai chutney with idlis, dosas, or steamed rice.
Nutrition Facts
Calories |
678 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 46.9 g | 60% | |
| Saturated Fat | 38.2 g | 191% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1235 mg | 54% | |
| Total Carbohydrate | 62.9 g | 23% | |
| Dietary Fiber | 17.6 g | 63% | |
| Total Sugars | 27.6 g | ||
| Protein | 10.8 g | 22% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 233 mg | 18% | |
| Iron | 7.7 mg | 43% | |
| Potassium | 1520 mg | 32% | |
*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.
