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.
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