Okra Chutney Recipe| Bhindi Chutney Recipe | Bendekayi chutney

Okra Chutney Recipe| Bhindi Chutney Recipe | Bendekayi chutney If you love trying different chutneys, then okra chutney is a must-try. This flavorful chutney pairs perfectly with hot rice and adds a unique twist to your meal. Unlike the usual okra-based curries and stews, this chutney brings out the best flavors of okra with the right balance of spiciness and tanginess.

Let’s dive into the step-by-step process of making this okra chutney at home.

 Ingredients for Okra Chutney

To prepare this delicious chutney, you will need the following ingredients:

 Main Ingredients:

– 250 grams of okra (ladies’ finger) – Washed, dried, and chopped

– 15 dried red chilies – Adjust as per spice preference

– 7 to 8 garlic cloves – Peeled

– 2 medium-sized tomatoes – Chopped

– Tamarind – Small piece for sourness

– 1 small onion (optional) – Chopped

– A handful of curry leaves

– Salt to taste

 Seasoning Ingredients:

– 2 tablespoons of oil

– 1 teaspoon mustard seeds

– 1 teaspoon cumin seeds

– 1 teaspoon coriander seeds

– 1 teaspoon fenugreek seeds

 Step-by-Step Preparation of Okra Chutney Recipe| Bhindi Chutney Recipe | Bendekayi chutney

 Step 1: Preparing the Ingredients

Before starting the cooking process, it’s important to prep the ingredients properly. Wash the okra thoroughly under running water to remove any dirt or pesticides. Once cleaned, pat it dry using a kitchen towel or cloth. Drying the okra is an essential step as it helps prevent stickiness while frying.

Once dried, chop the okra into small, even-sized pieces. This ensures that it cooks evenly and blends well into the chutney. Next, chop the tomatoes into small pieces and peel the garlic cloves. If using onion, chop it finely for easy blending later.

 Step 2: Roasting the Spices

Heat 2 tablespoons of oil in a pan over a low flame. Once the oil is warm, add fenugreek seeds, mustard seeds, cumin seeds, and coriander seeds. Stir the spices gently and allow them to roast until they turn aromatic. Be careful not to burn them, as burnt spices can add a bitter taste to the chutney.

Next, add garlic cloves and curry leaves to the pan and sauté for a few seconds. This step enhances the overall flavor of the chutney. Now, add the dried red chilies and fry them until they turn crisp. The chilies should release a nice aroma, which indicates that they are properly roasted.

Finally, add tamarind and sauté for a few more seconds to remove its raw smell. Once done, transfer the roasted mixture onto a plate and allow it to cool completely.

 Step 3: Cooking the Okra

In the same pan, add 2 teaspoons of oil and heat it. Once the oil is hot, add the chopped okra and sauté it over a medium flame. Stir occasionally to prevent sticking. Continue frying for about 4 minutes until the okra turns soft and loses its sliminess.

To enhance the texture, cover the pan with a lid and let the okra cook on a medium flame for another 4 minutes. Avoid overcooking, as it may turn mushy. The okra should be tender but not browned. Once done, add chopped tomatoes and stir well. Cover and let it cook for another 3 minutes until the tomatoes become soft and blend well with the okra.

Turn off the heat and allow the mixture to cool before blending.

 Step 4: Grinding the Chutney

Once all the ingredients have cooled down, transfer the roasted spice mixture to a mixer jar. Add salt to taste and grind the mixture coarsely without adding any water.

Now, add the cooked okra and tomato mixture to the jar and blend again. If the mixture is too dry, add 1 to 2 tablespoons of water to get the desired consistency. The chutney should have a slightly coarse texture to retain its rustic and authentic flavor.

If you are using onion, add it at this stage and pulse again. The onion adds an extra layer of sweetness and depth to the chutney.

 Step 5: Serving the Okra Chutney Recipe| Bhindi Chutney Recipe | Bendekayi chutney

Once blended, transfer the chutney to a serving bowl. Mix well and check for seasoning. You can serve the chutney as is or add a tempering (tadka) for additional flavor.

For tempering, heat 1 teaspoon of oil in a small pan, add mustard seeds, a few curry leaves, and urad dal. Let it splutter and pour this tempering over the chutney for enhanced aroma and taste.

Enjoy this delicious okra chutney with hot rice and a drizzle of ghee for a comforting and flavorful meal.

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 Why You’ll Love This Okra Chutney Recipe| Bhindi Chutney Recipe | Bendekayi chutney

– Unique Flavor: A refreshing way to enjoy okra beyond regular curries and stir-fries.

– Easy to Store: You can store this chutney for 2-3 days in an airtight container.

– Healthy & Nutritious: Okra is rich in fiber, vitamins, and antioxidants, making this chutney both tasty and healthy.

– Versatile: This chutney can also be used as a spread for sandwiches or paired with dosa and idli.

Step-by-Step Preparation of Okra Chutney

 Step 1: Preparing the Ingredients

– Wash the okra thoroughly and pat it dry with a cloth. This helps remove excess moisture and prevents stickiness while frying.

– Chop the okra into small pieces to ensure even cooking.

– Chop the tomatoes and peel the garlic cloves.

– If using onion, chop it finely for blending later.

 Step 2: Roasting the Spices

– Heat 2 tablespoons of oil in a pan over low flame.

– Add fenugreek seeds, mustard seeds, cumin seeds, and coriander seeds.

– Stir well and let them fry until they turn aromatic.

– Add garlic cloves and curry leaves, sauté for a few seconds.

– Add the dried red chilies and fry well until they turn crisp.

– Finally, add tamarind and sauté for a few more seconds to remove the raw smell.

– Transfer the mixture to a plate and let it cool completely.

 Step 3: Cooking the Okra

– In the same pan, add 2 teaspoons of oil and heat it.

– Add the chopped okra and sauté on a medium flame for about 4 minutes.

– Cover with a lid and let it cook for another 4 minutes until it softens.

– Make sure the okra doesn’t turn brown; it should be just tender.

– Add chopped tomatoes, mix well, and cook covered for another 3 minutes until they turn soft.

– Switch off the stove and let everything cool.

 Step 4: Grinding the Chutney

– Once cooled, transfer the roasted spice mixture to a mixer jar.

– Add salt to taste and grind it coarsely without adding water.

– Then, add the cooked okra and tomatoes to the jar and grind again.

– Add 1 to 2 tablespoons of water and grind until you achieve a slightly coarse texture.

– If using onion, add it at this stage and pulse again (optional step).

 Step 5: Serving the Okra Chutney

– Transfer the chutney to a bowl and mix well.

– You can serve it as is or add a tempering (tadka) with mustard seeds, curry leaves, and urad dal if desired.

– Enjoy it with hot rice and a drizzle of ghee for an enhanced flavor.

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 Final Thoughts

If you’ve never tried okra chutney before, now is the perfect time! This simple yet delicious recipe will surprise you with its bold flavors and smooth texture. It’s a great way to add variety to your meals and make use of fresh, seasonal okra in a new and interesting way.

Try it once, and you’ll love having it as a go-to side dish for your meals. So, what are you waiting for? Make this okra chutney today and enjoy it with your favorite dishes. Let us know in the comments how it turned out!

Happy Cooking 😊