I’m writing this post sitting on the front porch of my parents’ home gazing at the thin fog that partially interrupts the lush green view. The slight chill in the air, morning fog, warm tea – is there a better way to start the day? I could sit here for hours watching the sun’s rays peeking through the leaves and the fog fading away very slowly. Well, this delicious green broccoli chutney is one of my favorite ways to add a healthy touch to any day. With broccoli as the main ingredient, we’ll also add in a few other ingredients like lentils, chilies and tamarind. To begin with, cook broccoli florets separately. I love steamed broccoli, but pan frying or boiling are great options too. While the florets are cooking, heat up a little oil in a pan, and fry lentils, garlic, chilies and shallots. Shallots are the small red onions, and they taste really good in this broccoli chutney compared to its bigger counterpart. The cooked broccoli also gets a quick stir fry. You’ll also need to add in tamarind, and the tangy flavor is a lovely addition to this recipe. Now, let’s this cool down slightly, and grind to a smooth paste. Tempered spices also plays a huge role in adding extra flavor to this broccoli chutney. All you need to do is fry some mustard seeds, lentils, curry leaves and asafetida, and stir this mixture into the chutney. Now, make this chutney for a super healthy dip, or serve with your favorite dosa or idli. Trust me, this chutney is so delicious you’ll want to make more. I personally have a love-hate relationship with broccoli, but this chutney is damn good.
Yield: 4 Broccoli Chutney | Video Print Delicious chutney packed with the goodness of broccoli and flavored with spices Prep Time 5 minutes Cook Time 10 minutes Total Time 15 minutes Ingredients Broccoli chutney: 20 broccoli florets 1 tbsp oil 1 tbsp chana dal (split chickpeas) 1 tbsp urad dal (split black gram) 1/4” fresh ginger, chopped 3 small garlic cloves, chopped 1 small shallot, chopped 2 dried red chilies Salt to taste Tamarind: 1 small ball of tamarind 2 tbsp water Tempered spices: 1 tbsp oil 1/4 tsp mustard seeds 1/4 tsp urad dal (split black gram) 1 sprig of curry leaves A pinch of asafetida Instructions Broccoli chutney:Place broccoli florets in a steamer. Season with salt. Cook for 3-5 minutes or until tender. Set aside.Soak tamarind in water for 10 minutes. Squeeze out the juice. Set aside. Discard the hard bits.Heat oil in a frying pan over medium-high heat. Add chana dal and urad dal. Stir fry for 2 minutes or until browned. Add ginger, garlic, shallots and dried red chilies. Stir fry for 1-2 minutes.Stir in broccoli. Heat through. Cool slightly. Place broccoli in a food processor. Process to a smooth paste.Tempered spices:Heat oil in a frying pan over medium-high heat. Add mustard seeds and urad dal. Splutter. Add curry leaves and asafetida. Stir fry for few seconds. Pour over the chutney. Stir to combine. Notes - Add more red chilies if you like- Serve as a dip for crackers or as a side dish for dosa and idli. Nutrition Information Yield 4 Serving Size 1 Amount Per Serving Calories 227Total Fat 8gSaturated Fat 1gTrans Fat 0gUnsaturated Fat 7gCholesterol 0mgSodium 247mgCarbohydrates 38gFiber 9gSugar 16gProtein 7g © Nish Kitchen Cuisine: Indian Fusion / Category: Chutney and Dips Like this broccoli chutney recipe? Then join Nish Kitchen on Facebook, Pinterest and Instagram. Watch exclusive recipe videos on YouTube. Don’t forget to check out:
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- Add more red chilies if you like- Serve as a dip for crackers or as a side dish for dosa and idli.
