Healthy Coconut Chutney Recipe with Low Sodium and Sugar Content

Coconut chutney recipe Since the recommended daily limit is around 2,300 milligrams of sodium, ketchup’s maximum sodium content per tablespoon is 190 milligrams. Consuming too much salt is associated with high blood pressure and other cardiovascular issues.

1. Chutney is a favorite among kids and adults alike.

Chutney goes well with anything. Whether it’s sandwiches, dosa, chilla, pakoras, or parathas, we enjoy all of this with tomato chutney that is sold in the market early in the morning. I don’t know if it’s made with tomatoes now, but it’s definitely made with a lot of sugar added. While it may not make your morning meal nutritious, it does work wonders for flooding your body with sugar first thing in the morning. But today, we’re going to provide you with a healthier substitute for this: coconut chutney.

One of the drawbacks of ketchup consumption is its high sugar content.

One spoonful of ketchup contains approximately four grams of sugar. If a person even has a small amount of ketchup, many people who restrict their sugar intake may drastically increase it. This may result in increased calorie consumption and possible weight gain.

Why You Should Eat Coconut Chutney Recipe

The components that go into making coconut chutney are not harmful to your health, but rather beneficial. This chutney is beneficial to your health because of this. Now let’s discuss the components and advantages of coconut chutney.

Coconut

abundant in good fats, particularly triglycerides, which are well-known for speeding up the release of energy and increasing metabolism. In addition, coconut includes important minerals including iron, selenium, salt, calcium, magnesium, and phosphorus, as well as dietary fiber, vitamins C, E, B1, B3, B5, and B6.

spicy

Fresh green or red chilies, which are used to make coconut chutney, are high in vitamin C and capsaicin, which have the ability to reduce inflammation and increase metabolism.

Ginger

Ginger adds a tart flavor to the chutney and is known for its anti-inflammatory and digestive properties.

curry foliage

These leaves contain anti-inflammatory and cholesterol-lowering qualities. They are also high in antioxidants and vitamins A, B, C, and E.

tamarind

This ingredient adds a tart flavor and is high in vitamin C, antioxidants, and other healthy ingredients.

Urad dal with mustard seeds

These flavor-enhancing seeds have a distinct taste and are rich in protein, dietary fiber, and vital minerals.

Coconut Chutney Recipe

For the necessary sauce
freshly grated coconut One cup of green chilies 2–3.
a one-inch ginger slice
Bengal gram dal, roasted two tsp
Water and salt to taste as needed

For the adjusting

Oil One spoonful of sesame seeds One tsp
One teaspoon of Urad dal
A small amount of curry leaves and asafoetida

The recipe for coconut chutney

Grated coconut, ginger, green chilies, roasted gram dal, and salt should all be combined in a blender.
Gradually add water and blend until a smooth paste forms.
Heat some oil in a small pan. Crackle in the mustard seeds after adding them. Next, incorporate asafoetida, curry leaves, and urad dal.
Fry the lentils for a few seconds or until they become golden brown.
Mix thoroughly after adding the tempering to the blended coconut mixture.