Bhindi Chutney

Delight your taste buds with the bold and unique flavors of Bhindi Chutney, a South Indian-inspired condiment that transforms humble okra into a vibrant and tangy masterpiece. This quick and easy recipe combines sautéed okra with aromatic spices like cumin, mustard seeds, and curry leaves, balanced by the tang of tamarind pulp and the sweetness of jaggery. Enhanced with a hint of garlic and the smoky kick of dry red chilies, this chutney is blended to a coarse paste for a rustic texture that's perfect for pairing with steamed rice, dosa, or Indian flatbreads. With just 30 minutes of prep and cook time, Bhindi Chutney is a healthy, vegetarian side dish that’s both versatile and bursting with flavor—ideal for weekday meals or festive spreads alike.

Nutriscore Rating: 67/100

Prep Time:10 mins

Cook Time:20 mins

Total Time:30 mins

Servings: 4

Ingredients

• 250 grams Okra (bhindi)
• 2 tablespoons Oil
• 3 pieces Dry red chilies
• 1 teaspoon Mustard seeds
• 1 teaspoon Cumin seeds
• 10 leaves Curry leaves
• 1 tablespoon Tamarind pulp
• 1 teaspoon Salt
• 1 teaspoon Jaggery
• 0.5 teaspoon Asafoetida (hing)
• 3 cloves Garlic cloves
• 0.25 cup Water

Directions

Step 1

Wash and pat dry 250 grams of okra. Slice them into thin rounds and set aside.

Step 2

Heat 2 tablespoons of oil in a heavy-bottomed pan over medium heat.

Step 3

Add 1 teaspoon of mustard seeds and let them splutter.

Step 4

Add 1 teaspoon of cumin seeds, followed by 10 curry leaves, and sauté for a few seconds.

Step 5

Add 3 dry red chilies, broken into pieces, and fry until they change color.

Step 6

Add 3 garlic cloves, crushed or finely chopped, and 0.5 teaspoon of asafoetida. Sauté until aromatic.

Step 7

Add the sliced okra to the pan and sauté them gently until they are cooked and slightly crisp. Stir occasionally to avoid burning.

Step 8

Add 1 tablespoon of tamarind pulp, 1 teaspoon of salt, and 1 teaspoon of jaggery. Mix well.

Step 9

Pour in 0.25 cup of water to help deglaze the pan and bring all the flavors together. Cook for an additional 5 minutes until the chutney thickens slightly.

Step 10

Turn off the heat and let the mixture cool slightly.

Step 11

Transfer the mixture to a blender and pulse it into a coarse paste. You can adjust the consistency by adding a little more water if necessary.

Step 12

Taste and adjust salt or jaggery according to your preference.

Step 13

Serve the bhindi chutney as a side dish with rice, dosa, or any Indian bread.

Nutrition Facts

Serving size	385.8 grams (385.8g)

Amount per serving	% Daily Value*
Calories	436

Total Fat 30.70g	39%
Saturated Fat 2.10g	11%
Polyunsaturated Fat 0.00g
Cholesterol 0mg	0%
Sodium 2396mg	104%
Total Carbohydrate 40.20g	15%
Dietary Fiber 10.90g	39%
Total Sugars 15.30g
Protein 7.70g	15%

Vitamin D 0IU	0%
Calcium 303mg	23%
Iron 5mg	29%
Potassium 1042mg	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.

Source of Calories

Fat: 59.1%

Protein: 6.6%

Carbs: 34.4%