Paleo Bhindi Chutney
Transform your traditional chutney game with this irresistible Paleo Bhindi Chutney recipe—a unique and nutrient-packed twist on a beloved classic. Made with tender sautéed okra, aromatic spices like coriander, cumin, and mustard seeds, and balanced with the brightness of lemon juice and fresh cilantro, this chutney is packed with bold, earthy flavors. Cooked in wholesome coconut oil, this gluten-free, dairy-free, and Paleo-friendly condiment is as healthy as it is delicious. Perfect as a zesty dip, a side dish, or a versatile topping, this chutney is ready in just 25 minutes, making it a quick and flavorful addition to any meal. Whether you're following a Paleo diet or just looking for a creative way to enjoy okra, this spiced chutney is sure to impress!
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Recipe Information
Ingredients
- 250 grams Fresh okra
- 2 tablespoons Coconut oil
- 1 teaspoon Coriander seeds
- 1 teaspoon Cumin seeds
- 0.5 teaspoon Mustard seeds
- 2 pieces Dried red chilies
- 3 pieces Garlic cloves
- 1 inch Ginger
- 1 tablespoon Lemon juice
- 0.5 teaspoon Salt
- 2 tablespoons Fresh cilantro
- 2 tablespoons Water
Instructions
Wash and dry the fresh okra with a clean kitchen towel. Trim the ends and slice them into small pieces.
In a medium frying pan, heat 1 tablespoon of coconut oil over medium heat. Once hot, add coriander seeds, cumin seeds, mustard seeds, and whole dried red chilies.
Sauté the spices for 1-2 minutes until they begin to crackle and release their aroma.
Add the remaining coconut oil and the chopped okra to the pan. Stir well to coat the okra with the oil and spices.
Cook the okra for 8-10 minutes, stirring occasionally, until it's lightly browned and tender.
Meanwhile, peel the garlic cloves and ginger. Finely chop them, then add to the pan with the okra. Stir well and cook for another 2 minutes.
Remove the pan from heat and allow the mixture to cool slightly.
Transfer the cooked okra and spices to a food processor. Add lemon juice, salt, fresh cilantro, and water.
Pulse the mixture until it reaches a chunky chutney consistency. Adjust the salt and lemon juice to taste.
Serve the Paleo Bhindi Chutney chilled or at room temperature, as a side dish or condiment.
Nutrition Facts
Calories |
400 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 30.3 g | 39% | |
| Saturated Fat | 23.3 g | 116% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1214 mg | 53% | |
| Total Carbohydrate | 31.2 g | 11% | |
| Dietary Fiber | 11.3 g | 40% | |
| Total Sugars | 4.7 g | ||
| Protein | 7.7 g | 15% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 284 mg | 22% | |
| Iron | 5.1 mg | 28% | |
| Potassium | 1038 mg | 22% | |
*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.
