Friday, May 18, 2012

Broccoli Chutney

Broccoli Chutney, Chutney with Broccoli sounds new n interesting to me when i saw this recipe on Priya's Blog. I was so much impressed and tried it long back. Thanks a lot Priya for sharing such healthy n yummy recipe...I have tried so many recipes from her space n never got disappointed. Still have so many bookmarks to try :) Sure will make it soon n let u know. Thanks Priya for all your wonderful creations. First time,I made this chutney for lunch along with rice n papads. When i served it to my H, he did not recognize that its made out of Broccoli...tasted like the regular cilantro chutney. With curd rice it tasted so so yummy!! That day i couldn't click as i made it in hurry. Then again last week i made this chutney for our breakfast n had with dosa...that was also a yummy combo. The only change i made was i added some onions n chana dal, on the whole it was very tasty n nutritious chutney, particularly for kids who hate broccoli can easily have it with their fav dosa/puri/idly without any complaints. Do give it a try!! Now to the recipe....
  1. Broccoli Florets    1 cup / 20 small florets
  2. Onion      1 medium(roughly chopped)
  3. Dry Red chilli    3-4 no.s(adjust to your spice level)
  4. Coriander seeds     1 and 1/2 tsp
  5. Chana dal    2 tsp
  6. Tamarind     1" piece or 1/2 tsp pulp
  7. Garlic    4cloves
  8. Ginger   1" piece
  9. Cialntro      1/4 cup (chopped)
  10. Salt    to taste
  11. Oil      2tsp
To Temper
  1. Oil    1 tsp
  2. Mustard seeds    1/2 tsp
  3. Urad dal   1/2 tsp
  4. Dry Red chilli   1no.(broken)
  5. Curry leaves     few
  • Heat 1 tsp oil, add chana dal,coriander seeds,dry red chillies and fry for a minute or till dal turns light golden color.
  • After that add ginger,garlic, tamarind piece and onions, saute for 1-2 minutes and lastly add cilantro stir fry and remove the content from stove n transfer it to a plate n allow to cool completely.
  • Then to the same pan, add another tsp oil and fry the broccoli florets till it tunrs tender. Fry in medium heat, if needed cook covered for 1-2 minutes.
  • That's it allow broccoli to cool.
  • After that, take a blender first grind the onion mixture to a fine paste then add broccoli florets and blend well to a fine coarse chutney.
  • For Tempering: heat oil in a tempering pan, add mustard seeds allow it to splutter then add urad dal,dry red chilli n curry leaves fry till dal turns light golden color.
  • That's it...transfer to a bowl n add the tempering...Broccoli Chutney ready, serve with hot rice or with hot idly/dosa/chapathi.
Ok...That's all for now...Happy Weekend Friends!! Will see you next week with a special post :)


  1. ok, that is creative and love the idea of including broccoli this way in my food :)

  2. Thanks for trying and thanks a lot again for ur kind words Sangee, am soo honoured dear and definitely blessed to have wonderful friends like u..Simply love the addition of onions.

  3. Chutney looks so healthy and delicious,I too bought a pack of broccoli after seeing the chutney in her blog,but finally ended up in making curry and stir fry couldn't make chutney...will try it soon.

  4. Hi Nalini,

    Visiting your space for the first time, chutney looks appetizing and the pictures are great!


  5. Chutney looks simply delicious and colorful.


  6. never tasted broccoli chutney.. this looks yumm! and this is one of my favourite veggies.. will try soon :)

  7. That is the healthiest chutney i have seen so far:-) Lovely

  8. Delicious n healthy chutney, looks so yummy.

  9. very very delicious n healthy chutney...loved it !!!!!

  10. o healthy and innovative.lovely coliur..

  11. very healthy and innovative chutney and i like ur presentation too...loved it :)

  12. Wow, this looks awesome, nice way of using broccoli..

  13. Looks so good and delicious Sangee, love the color.

  14. Nice way to cook broccoli, sounds good! lovely clicks

  15. Thanks for posting this fantastic recipe - definitely the best broccoli I've ever eaten. We had to make a few changes to the recipe as we didn't have all the ingredients (used less chilli, left out the dal, used carob syrup instead of tamarind, and used fenugreek and sage instead of curry). We used pre-cooked broccoli and just added the mustard seeds to the mix for speed, rather than preparing the garnish, but it still had a lovely balance of flavours. It would be great as a side dish for a curry, or even as a substitute for mashed potato. Yum!


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