Paleo Spicy Red Chutney
Experience a burst of bold flavors with this Paleo Spicy Red Chutney, a vibrant, gluten-free, dairy-free condiment that pairs beautifully with grilled meats, roasted vegetables, or as a zesty dip. Made with coconut oil, aromatic ginger and garlic, fiery dried red chilies, and juicy ripe tomatoes, this chutney balances heat and tanginess with the addition of tamarind paste and ground cumin. Quick and easy to prepare in just 20 minutes, its smooth, velvety texture and rich coloring make it as appealing to the eyes as it is to the palate. Perfect for paleo diets or anyone craving a healthy, homemade spicy sauce, this chutney is a great way to elevate any dish with natural ingredients and bold flavors.
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Recipe Information
Ingredients
- 1 tablespoon Coconut oil
- 8 pieces Dried red chilies
- 4 pieces Garlic cloves
- 1 piece Small onion, finely chopped
- 1 teaspoon Fresh ginger, grated
- 2 pieces Ripe tomato, chopped
- 1 teaspoon Tamarind paste
- 2 tablespoons Water
- 0.5 teaspoon Sea salt
- 0.5 teaspoon Ground cumin
Instructions
Heat the coconut oil in a skillet over medium heat.
Add the dried red chilies and sauté for 1-2 minutes until lightly toasted, ensuring they don't burn. Remove and set aside.
In the same skillet, add the garlic cloves, chopped onion, and grated ginger. Sauté for 3-4 minutes until softened and fragrant.
Add the chopped tomatoes and cook for another 3-4 minutes until they break down and start to release their juices.
Add the toasted red chilies back into the skillet along with the tamarind paste, water, sea salt, and ground cumin. Stir well to combine.
Simmer the mixture for 2-3 minutes to allow the flavors to meld together.
Remove from heat and let the mixture cool slightly.
Transfer the mixture to a blender or food processor and blend until smooth. If the chutney is too thick, add a little water, a teaspoon at a time, to reach your desired consistency.
Taste and adjust seasoning if necessary.
Serve immediately, or store in an airtight container in the refrigerator for up to one week.
Nutrition Facts
Calories |
283 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 15.6 g | 20% | |
| Saturated Fat | 11.9 g | 60% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1193 mg | 52% | |
| Total Carbohydrate | 35.3 g | 13% | |
| Dietary Fiber | 9.0 g | 32% | |
| Total Sugars | 13.8 g | ||
| Protein | 6.4 g | 13% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 90 mg | 7% | |
| Iron | 3.9 mg | 22% | |
| Potassium | 1048 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.
