Broccoli chutney - Healthy and delicious, this green chutney is loaded with the goodness of broccoli. It’s an irresistible addition to any spread, and tastes amazing when paired with dosa or idli.
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.
Broccoli Chutney | Video
Ingredients
Broccoli chutney:
- 20 broccoli florets
- 1 tablespoon oil
- 1 tablespoon chana dal split chickpeas
- 1 tablespoon urad dal split black gram
- ¼ inch 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 tablespoon water
Tempered spices:
- 1 tablespoon oil
- ¼ teaspoon mustard seeds
- ¼ teaspoon 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.
Video
Notes
- Serve as a dip for crackers or as a side dish for dosa and idli.
Nutrition
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