Soy-Free Sorakkai Chutney
Delight your taste buds with this vibrant and wholesome Soy-Free Sorakkai Chutney, a South Indian-inspired condiment that's as nutritious as it is flavorful. Made with tender bottle gourd (sorakkai), aromatic curry leaves, and a hint of heat from dry red chilies, this chutney is balanced perfectly with the tang of tamarind and the creaminess of fresh grated coconut. Infused with the earthy notes of asafoetida and a tempering of mustard seeds in coconut oil, it offers layers of authentic flavor. Quick to prepare in just 30 minutes, this chutney is naturally soy-free, gluten-free, and vegan, making it ideal for a variety of dietary preferences. Perfect as a dip or side with dosa, idli, or even steamed rice, this sorakkai chutney brings a healthy twist to your traditional mealtime essentials!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 cups Bottle gourd (sorakkai), peeled and diced
- 1 tablespoon Coconut oil
- 2 pieces Dry red chilies
- 1 tablespoon Chana dal (split chickpeas)
- 1 teaspoon Tamarind pulp
- 2 tablespoons Grated fresh coconut
- 5 leaves Curry leaves
- 1 piece Garlic clove
- 1 teaspoon Salt
- 0.5 cup Water
- 0.5 teaspoon Mustard seeds
- 1 pinch Asafoetida (hing)
- 1 teaspoon Additional coconut oil for tempering
Instructions
Heat 1 tablespoon of coconut oil in a pan over medium heat.
Add the chana dal and dry red chilies to the pan, and sauté until the dal becomes golden brown.
Add the curry leaves and garlic clove, sauté for another 30 seconds until fragrant.
Stir in the diced bottle gourd (sorakkai) and cook for 5-6 minutes until it softens slightly.
Add the tamarind pulp, grated coconut, and salt. Cook for 3-4 minutes longer, stirring to combine everything.
Remove from heat and allow the mixture to cool slightly, then transfer it to a blender. Add 1/2 cup water and blend into a smooth chutney. Adjust salt if needed.
For tempering, heat 1 teaspoon of coconut oil in a small pan. Add mustard seeds and let them splutter. Add asafoetida and mix for a few seconds.
Pour the tempering over the prepared chutney and stir to combine.
Serve the soy-free sorakkai chutney with dosa, idli, or rice.
Nutrition Facts
Calories |
366 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 25.4 g | 33% | |
| Saturated Fat | 20.0 g | 100% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2383 mg | 104% | |
| Total Carbohydrate | 32.3 g | 12% | |
| Dietary Fiber | 10.4 g | 37% | |
| Total Sugars | 15.4 g | ||
| Protein | 6.8 g | 14% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 165 mg | 13% | |
| Iron | 2.6 mg | 14% | |
| Potassium | 976 mg | 21% | |
*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.
