Crispy Okra Chutney Recipe That Can Turn Any Simple Meal Special

Okra is usually seen in everyday dishes such as stir fries, curries and gravies. But it can also make a surprisingly delicious chutney. With lightly roasted okra, green chillies, garlic and tamarind, this recipe has a pleasant mix of tanginess and spice.

The chutney is easy to prepare at home and does not require many ingredients. It works especially well with idli and dosa, while a spoonful mixed with hot rice can make a simple meal much more enjoyable.

Ingredients

250 grams okra

4 green chillies

A small lemon sized piece of tamarind

3 garlic cloves

Half teaspoon cumin seeds

Salt as needed

2 tablespoons cooking oil

For tempering

1 tablespoon cooking oil

Half teaspoon mustard seeds

Half teaspoon split black gram

2 dried red chillies

A few curry leaves

Method

Start by washing the okra well. Wipe each piece thoroughly with a clean kitchen towel so that no excess moisture remains. Cut the okra into small pieces.

Heat two tablespoons of oil in a pan and add the chopped okra along with the green chillies. Cook over medium heat until the okra softens and its sticky texture reduces. Allow the pieces to develop a light roasted colour.

Add cumin seeds, garlic and tamarind to the pan and cook for another minute. Turn off the heat and let the mixture cool completely.

Transfer the cooled mixture to a mixer along with the required amount of salt. Grind it to a slightly coarse texture instead of making it completely smooth. This gives the chutney a better bite.

For the tempering, heat a tablespoon of oil in a small pan. Add mustard seeds and let them splutter. Add split black gram, dried red chillies and curry leaves, then fry briefly until aromatic.

Pour the tempering over the ground okra mixture and mix everything well. The chutney is now ready to serve.

Serve it fresh with hot idli, dosa or steamed rice. The combination of roasted okra, tamarind and garlic gives the chutney a distinct flavour that can make even a simple breakfast feel different.

For better results, make sure the okra is completely dry before cutting it. Also, avoid over grinding the chutney. A slightly coarse consistency brings out the roasted flavour and gives the dish a more enjoyable texture.