Nut-Free Sorakkai Chutney

Reimagine your chutney game with this flavorful and allergen-friendly Nut-Free Sorakkai (Bottle Gourd) Chutney! This South Indian-inspired recipe celebrates the mild, soothing flavor of bottle gourd while staying completely nut-free, making it perfect for those with nut allergies or sensitivities. Aromatic spices like coriander and cumin are toasted to perfection, complemented by the richness of fresh coconut and the tang of tamarind. A sizzling coconut oil tempering with mustard seeds and curry leaves takes this chutney to the next level. Quick and easy to prepare in just 30 minutes, this chutney is a versatile side dish that pairs beautifully with idlis, dosas, or hot steamed rice. Bring the taste of tradition to your table with this wholesome, allergy-conscious delight!

Nutriscore Rating: 70/100

Prep Time:10 mins

Cook Time:20 mins

Total Time:30 mins

Servings: 4

Ingredients

• 250 grams Bottle gourd (sorakkai)
• 2 tablespoons Coconut oil
• 1 teaspoon Coriander seeds
• 1 teaspoon Cumin seeds
• 2 pieces Dried red chilies
• 1 piece Green chili
• 2 pieces Garlic cloves
• 4 pieces Shallots (small onions)
• 50 grams Grated fresh coconut
• 1 teaspoon Tamarind paste
• 0.5 teaspoon Salt
• 0.25 cup Water
• 0.5 teaspoon Mustard seeds
• 6 leaves Curry leaves

Directions

Step 1

Peel the bottle gourd, remove the seeds if needed, and chop it into small cubes.

Step 2

Heat 1 tablespoon of coconut oil in a pan over medium heat. Add coriander seeds, cumin seeds, and dried red chilies, and fry for 1 minute until fragrant.

Step 3

Add the chopped shallots, garlic, and green chili. Sauté for 2 minutes until the shallots turn translucent.

Step 4

Add the chopped bottle gourd and cook for 5-7 minutes, stirring occasionally, until the pieces turn soft.

Step 5

Add grated coconut, tamarind paste, and salt. Mix well and cook for 3 more minutes.

Step 6

Remove the mixture from the heat and let it cool slightly. Transfer to a blender along with 1/4 cup of water and blend into a smooth chutney. Adjust the consistency by adding more water if needed.

Step 7

Heat the remaining 1 tablespoon of coconut oil in a small pan. Add mustard seeds and let them splutter.

Step 8

Add curry leaves and fry for a few seconds. Pour this tempering over the chutney.

Step 9

Serve the nut-free sorakkai chutney with idlis, dosas, or steamed rice.

Nutrition Facts

Serving size	631 grams (631.0g)

Amount per serving	% Daily Value*
Calories	678

Total Fat 46.90g	60%
Saturated Fat 38.20g	191%
Polyunsaturated Fat 0.50g
Cholesterol 0mg	0%
Sodium 1235mg	54%
Total Carbohydrate 62.90g	23%
Dietary Fiber 17.60g	63%
Total Sugars 27.60g
Protein 10.80g	22%

Vitamin D 0IU	0%
Calcium 233mg	18%
Iron 8mg	43%
Potassium 1520mg	32%

*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: 58.9%

Protein: 6.0%

Carbs: 35.1%