Broccoli Chutney | Video
Delicious chutney packed with the goodness of broccoli and flavored with spices
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Servings
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
- Add more red chilies if you like
- Serve as a dip for crackers or as a side dish for dosa and idli.
- Serve as a dip for crackers or as a side dish for dosa and idli.
Nutrition
Serving: 1g | Calories: 227kcal | Carbohydrates: 38g | Protein: 7g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 7g | Sodium: 247mg | Fiber: 9g | Sugar: 16g