Paleo Sorakkai Chutney
Looking for a wholesome, paleo-friendly condiment to elevate your meals? This Paleo Sorakkai Chutney is a vibrant and nutritious South Indian-inspired recipe featuring the mild, mellow flavors of bottle gourd (sorakkai) paired with aromatic spices, tamarind pulp, and creamy grated coconut. Perfectly balanced with a hint of tanginess and subtle heat from green chilies, this chutney is as versatile as it is delightful—serve it as a dipping sauce, a side dish with your favorite dosa or idli, or even as a companion to grilled meats for a paleo twist. Quick to make with just 25 minutes of prep and cooking, the recipe emphasizes clean ingredients, such as coconut oil and Himalayan pink salt, and offers options to enhance its flavor with a tempered topping of mustard seeds and dried red chilies. Packed with essential nutrients and free of grains and legumes, this chutney is a delicious addition to any paleo or gluten-free meal plan!
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Recipe Information
Ingredients
- 2 cups, peeled and diced Bottle Gourd (Sorakkai)
- 0.5 cups Grated Coconut (unsweetened, fresh or frozen)
- 6 leaves Curry Leaves
- 2 whole (adjust as per spice preference) Green Chilies
- 1 inch, peeled and chopped Ginger
- 1 tablespoon Tamarind Pulp
- 1 teaspoon Coriander Seeds
- 0.5 teaspoon Cumin Seeds
- 0.75 teaspoons (adjust to taste) Himalayan Pink Salt
- 1 tablespoon Coconut Oil
- 0.5 cups (adjust for consistency) Water
- 0.5 teaspoon (optional for tempering) Mustard Seeds
- 2 whole (optional for tempering) Dried Red Chilies
Instructions
Heat a tablespoon of coconut oil in a skillet over medium heat.
Add the cumin seeds and coriander seeds. Sauté for 30 seconds until they become aromatic.
Add the diced bottle gourd (sorakkai) and green chilies to the skillet. Cook for 5–6 minutes until the gourd softens slightly.
Add the curry leaves, chopped ginger, and tamarind pulp. Stir for another 2–3 minutes to combine the flavors.
Turn off the heat and add the grated coconut. Mix well and allow the mixture to cool slightly.
Transfer the mixture to a blender. Add Himalayan pink salt and 0.5 cups of water. Blend to a smooth paste (or leave slightly coarse if desired). Adjust water to achieve your preferred consistency.
For additional flavor, you can prepare a tempering: heat a small amount of coconut oil in a pan, add mustard seeds and dried red chilies, and pour this tempering over the chutney.
Serve the chutney warm or at room temperature as a side dish or dip. Store leftovers in the refrigerator and consume within 2–3 days.
Nutrition Facts
Calories |
715 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 56.4 g | 72% | |
| Saturated Fat | 47.4 g | 237% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1709 mg | 74% | |
| Total Carbohydrate | 54.6 g | 20% | |
| Dietary Fiber | 21.0 g | 75% | |
| Total Sugars | 25.3 g | ||
| Protein | 9.7 g | 19% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 216 mg | 17% | |
| Iron | 6.8 mg | 38% | |
| Potassium | 1531 mg | 33% | |
*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.
