Ketchup can contain up to 190 milligrams of sodium per tablespoon, which is significant since the recommended daily limit is about 2,300 milligrams. Excessive sodium intake is linked to high blood pressure and other cardiovascular problems.
Everyone from children to adults likes chutney. Chutney is liked with everything. Be it parathas, sandwiches, pakoras, dosa or chilla. With all these, we eat tomato chutney available in the market in the morning. Now I don’t know whether it is made from tomatoes or not, but it is definitely prepared by adding a lot of sugar. It does not make your morning breakfast healthy, but it definitely works to add a lot of sugar to your body at the beginning of your day. But today we will tell you a healthy option for this and that is coconut chutney.
Some disadvantages of eating ketchup
1 High Sugar Content
A typical tablespoon of ketchup contains about 4 grams of sugar. Many people who limit their sugar intake may increase their sugar intake significantly if they consume even a little bit of ketchup. This can lead to increased calorie intake and potential weight gain.
2. High Sodium Levels
Ketchup can contain up to 190 milligrams of sodium per tablespoon, which is significant since the recommended daily limit is about 2,300 milligrams. Excessive sodium intake is linked to high blood pressure and other cardiovascular problems.
3 Artificial colors and flavors
Many ketchups contain preservatives, artificial colors and flavors to increase shelf life and appearance. These additives can have a number of adverse health effects over time.
Now if such ingredients are added in these ketchups which are not good for your health then it is important to avoid eating such things. Now you must be thinking how to eat parathas or everyday breakfast without chutney. So wait, there is no need to worry too much because today we have brought a healthy alternative to ketchup for you and that is coconut chutney. You can easily make this coconut chutney at home and enjoy it.
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Why Coconut Chutney is Good for You
The ingredients used to make coconut chutney have a good effect on your health and not a bad one. That is why this chutney is good for your health. Let us now know the ingredients used in coconut chutney and its benefits.
Coconut
Rich in healthy fats, especially triglycerides, which are known for their quick energy release and metabolism-boosting properties. Coconut also contains dietary fiber, vitamins C, E, B1, B3, B5 and B6, and essential minerals such as iron, selenium, sodium, calcium, magnesium and phosphorus.
chili
The fresh green or red chillies used in coconut chutney are rich in vitamin C and capsaicin, which have anti-inflammatory and metabolism-boosting properties.
Ginger
Known for its anti-inflammatory and digestive benefits, ginger gives the chutney a tangy flavor and numerous health benefits.
curry leaves
These leaves are rich in antioxidants, vitamins A, B, C and E and have diabetes and cholesterol-lowering properties.
Tamarind
This ingredient imparts a sour taste and is rich in antioxidants, vitamin C and various beneficial compounds.
Mustard seeds and urad dal
These seeds used for tempering give a unique flavour and are a good source of protein, dietary fibre and essential minerals.
How to make Coconut Chutney
For the sauce you need
Fresh grated coconut 1 cup
Green chillies 2-3
1 inch piece of ginger
Roasted Bengal gram dal 2 tablespoons
Salt to taste
Water as required
For the tempering
Oil 1 tablespoon
Mustard seeds 1 teaspoon
1 teaspoon Urad dal
Some curry leaves
a pinch of asafoetida
How to make coconut chutney
In a blender, combine grated coconut, green chillies, ginger, roasted gram dal and salt.
Add water slowly and blend till a smooth paste is formed.
In a small pan, heat oil. Add mustard seeds and let them crackle. Then add urad dal, curry leaves and asafoetida.
Fry for a few seconds until the lentils turn golden brown.
Pour the tempering over the blended coconut mixture and mix well.
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