Okra Chutney Recipe – Spicy Bhindi & Tamarind Relish

Last Updated on 4 months by Neha Deshmukh

Okra Chutney Recipe – Spicy Bhindi & Tamarind Relish

Introduction

Okay, let’s be real – okra (or bhindi, as we call it in India!) can be a little… tricky. It has a reputation for being slimy, right? But trust me on this one. This okra chutney is a total game-changer. It’s spicy, tangy, and absolutely bursting with flavour. I first made this when I was craving something different with my idli and dosa, and it quickly became a family favourite. It’s a little bit of work, but so worth it. You’ll be hooked!

Why You’ll Love This Recipe

This isn’t your average chutney. The combination of crunchy okra, tangy tamarind, and a homemade spice blend is just incredible. It’s a fantastic way to enjoy bhindi, even if you’re usually hesitant. Plus, it’s incredibly versatile – perfect with South Indian breakfasts, rice, or even as a side with your favourite Indian snacks. It’s a flavour bomb, honestly!

Ingredients

Here’s what you’ll need to make this delicious okra chutney:

• 2 tsp oil
• ?? tbsp urad dal (split black lentils)
• ?? tbsp chana dal (split chickpeas)
• 1 tsp coriander seeds
• ?? tsp cumin seeds
• ?? tsp methi (fenugreek) seeds
• 5 dried red chilies
• 2 tbsp oil
• 5 cloves garlic, chopped
• 2 cups bhindi / okra, chopped
• 1 tomato
• 1 small piece tamarind (about 1 inch)
• ?? tsp turmeric powder
• ?? tsp salt
• 2 tbsp oil
• 1 tsp mustard seeds
• ?? tsp urad dal (split black lentils)
• 2 dried red chilies
• Few curry leaves
• Pinch of hing (asafoetida)

Ingredient Notes

Let’s talk ingredients! A few things will really make this recipe shine:

• Tamarind: This is key for that lovely tang. You can use tamarind pulp or a small piece of block tamarind. If using a block, soak it in warm water for about 20 minutes, then squeeze out the pulp.
• Dried Red Chilies: I like to use a mix of Byadagi chilies (for colour and mild heat) and Guntur chilies (for a good kick!). Feel free to adjust the type and quantity based on your spice preference.
• Spice Levels: Spice tolerance varies so much! My family loves a good bit of heat, but you can easily reduce the number of chilies if you prefer a milder chutney.
• Regional Variations: In some parts of South India, people add a small piece of jaggery to balance the flavours. Feel free to experiment!
• Hing (Asafoetida): This adds a unique umami flavour. It’s potent, so a pinch is all you need.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, let’s make the spice powder. Heat 2 tsp oil in a pan. Add the urad dal, chana dal, coriander seeds, cumin seeds, methi seeds, and dried red chilies.
2. Roast on low heat for about 3-5 minutes, until fragrant and the dals turn golden brown. Be careful not to burn them!
3. Remove from heat and let it cool completely. Once cooled, grind it into a fine powder using a spice grinder or a blender. Set aside.
4. Now, in the same pan, heat 2 tbsp oil. Add the chopped garlic and sauté until golden brown and fragrant.
5. Add the chopped bhindi and fry until it’s crunchy and no longer sticky. This is important – we want to avoid that slime!
6. Add the tomato, tamarind, and turmeric powder. Cook until the tomatoes are soft and mushy.
7. Let this mixture cool down a bit, then grind it to a coarse paste with a little salt. Don’t make it too smooth – a little texture is nice.
8. Time for the tempering! Heat 2 tbsp oil in a separate small pan. Add the mustard seeds.
9. Once the mustard seeds start to splutter, add the urad dal, dried red chilies, curry leaves, and hing. Sauté for a few seconds until everything is fragrant.
10. Pour this tempering over the ground chutney. Mix well and cook for another 5-7 minutes, until the oil starts to separate from the chutney. This means it’s ready!

Expert Tips

• Preventing Sliminess: The key to avoiding slimy okra is to fry it until it’s nice and crunchy before adding the tomatoes.
• Roasting Spices: Don’t rush the spice roasting process. It really brings out the flavours.
• Cooling Before Grinding: Letting the tomato-okra mixture cool slightly before grinding makes it easier to get a good texture.

Variations

• Spice Level Adjustments: If you like it extra spicy, add more chilies! Or, for a milder chutney, reduce the number of chilies or remove the seeds.
• Vegan Adaptation: Hing is sometimes made with wheat flour, so check the label if you’re strictly vegan. Otherwise, this recipe is naturally vegan!
• Festival Adaptations: This chutney is a staple during South Indian festivals like Ganesh Chaturthi and Onam, served as part of a traditional breakfast spread with idli, dosa, and vada. My grandmother always made a huge batch for these occasions!

Serving Suggestions

This okra chutney is incredibly versatile! Here are a few ideas:

• With idli and dosa – a classic pairing!
• As a side dish with rice and sambar.
• Spread on sandwiches or wraps.
• Served with pakoras or other Indian snacks.

Storage Instructions

Leftover chutney can be stored in an airtight container in the refrigerator for up to 3-4 days. You can also freeze it for longer storage (up to a month). Just thaw it completely before using.

FAQs

1. What is the best way to prevent the okra from becoming slimy during preparation? Frying the okra until it’s crunchy before adding the other ingredients is the key!
2. Can I use pre-made sambar powder instead of making the spice powder from scratch? You can, but the flavour won’t be quite as fresh and vibrant. I highly recommend making the spice powder from scratch if you have the time.
3. How can I adjust the tanginess of the chutney? Add more or less tamarind pulp, or a squeeze of lemon juice.
4. What is ‘hing’ and can I substitute it? Hing (asafoetida) is a resin with a pungent smell. It adds a unique umami flavour. If you can’t find it, you can omit it, but it does add a lot to the flavour profile.
5. Can this chutney be made ahead of time and frozen? Absolutely! It freezes beautifully. Just make sure to thaw it completely before serving.