Vegan Sorakkai Chutney
Discover the vibrant flavors of Vegan Sorakkai Chutney, a wholesome and delicious South Indian condiment that’s perfect for pairing with your favorite rice, dosa, or idli. This easy-to-make recipe highlights the subtle sweetness of tender bottle gourd (sorakkai), complemented by the nuttiness of fresh grated coconut and the zest of tamarind. Fragrant curry leaves, spicy green chilies, and a tempering of mustard seeds and dried red chili elevate the dish to irresistible heights. With just 10 minutes of prep and 15 minutes of cooking, this creamy chutney is a quick, nutritious, and dairy-free option that will delight your taste buds. Reinvent your vegan condiments collection with this healthy and flavorful sorakkai chutney recipe!
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Recipe Information
Ingredients
- 200 grams Bottle gourd (sorakkai), peeled and diced
- 50 grams Fresh grated coconut
- 2 pieces Green chilies, chopped
- 1 inch Ginger, peeled and chopped
- 10 leaves Curry leaves
- 1 tablespoon Split black gram (urad dal)
- 1 teaspoon Tamarind pulp
- 0.5 teaspoons Salt
- 100 milliliters Water
- 1 tablespoon Coconut oil
- 0.5 teaspoons Mustard seeds
- 1 piece Dried red chili
Instructions
Heat 1/2 tablespoon of coconut oil in a pan over medium heat.
Add the split black gram (urad dal) and roast until golden brown. Set aside.
In the same pan, add the chopped green chilies, ginger, and curry leaves. Sauté for 1-2 minutes until fragrant.
Add the diced bottle gourd (sorakkai) to the pan and cook for 5-7 minutes, stirring occasionally, until it softens.
Let the cooked bottle gourd mixture cool completely before blending.
In a blender, combine the cooled mixture, roasted urad dal, fresh grated coconut, tamarind pulp, salt, and 100 milliliters of water. Blend until smooth. Adjust the consistency by adding more water if needed.
Heat the remaining 1/2 tablespoon of coconut oil in a small pan for tempering.
Add the mustard seeds and let them crackle. Then add the dried red chili and sauté for a few seconds.
Pour the tempering over the blended chutney and mix well.
Serve the chutney alongside rice, dosa, or idli. Enjoy your vegan sorakkai chutney!
Nutrition Facts
Calories |
422 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 31.9 g | 41% | |
| Saturated Fat | 26.6 g | 133% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1207 mg | 52% | |
| Total Carbohydrate | 31.5 g | 11% | |
| Dietary Fiber | 11.2 g | 40% | |
| Total Sugars | 11.7 g | ||
| Protein | 7.8 g | 16% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 117 mg | 9% | |
| Iron | 3.7 mg | 21% | |
| Potassium | 843 mg | 18% | |
*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.
