Dill leaves Chutney

Dill is an aromatic herb, with delicate feathery leaves. It is widely used across the world, mainly in European and Scandinavian cuisine apart from Indian cuisine. According to me,this falls into the category, either it is loved to the core or hated completely, there is nothing in between.


How many of you like experimenting with different chutney's for your day to day indulgence?

Well, I get bored juggling between the standard coconut chutney, coriander, tomato or Peanut chutney combinations. So I always look for a new recipe using different ingredients, for say nuts, fruits, greens, etc. I was little hesitant in trying out this Dill leaves Chutney as it has a distinct flavour by itself and was not sure how would it taste in a chutney. But my husband loves Dill leaves Akki rotti (Rice flour pancakes/flatbread, if I can call so), that was a positive aspect for me to go ahead with trying out this recipe which I found on Internet. Really not sure, which blog that was 😑.

If you are a lover of chutney varieties and especially love dill leaves, then just go ahead and make it for yourself, you can vouch on me for the taste, because it is so yummy.






Category: Vegetarian/Vegan

Cuisine: South Indian

Type: accomplishment for dosa, idli or with hot rice


Ingredients:

Oil- 2 tsp

Mustard seeds - 1/2 tsp

Urad dal- 1/2 tsp for seasoning + 1/2 tbsp for the chutney

Channa dal- 1/2 tbsp

Green chillies- 3 or more if you like spicy

One small onion- chopped cubewise

Chopped dill leaves- 1/2 cup

Dessicated coconut- close to 1/2 cup

(If you are using fresh grated coconut take packed 1/2 cup)

Tamarind- 2 peanuts size

Salt as per taste

Curry leaves n red chilly (optional)


  1. Heat 1 tsp of oil, add channa dal and urad dal 1/2 tbsp each and fry until urad dal turns little golden in colour.

  2. Add green chillies as per spice level, one small chopped onion and continue frying until done.

  3. Turn off the flame,add 1/2 cup of chopped dill leaves, 1/2 cup of coconut, give a nice mix n leave it in the same pan until cools down. grind it along wit salt to taste and tamarind to a chutney consistency by adding required amount of water.

  4. Heat the remaining 1 tsp of oil, add mustard seeds, remaining 1 tsp urad dal, curry leaves and red chilly and prepare a tadka, pour it on the chutney and serve it.

  5. I had paired it with multigrain dosa, it would taste delicious with neer dosa , idli or even along with the hot rice with a dollop of ghee.


Note:

  1. You can use fresh coconut instead of dessicated coconut.

  2. Adding tadka is optional, you can skip if you want to avoid lot of oil.

  3. Curry leaves is not so easily available for me, so I used dried curry leaves.

  4. Instead of green chillies, you can use dry red chillies too, it will give little yellowish colour to the chutney, also the taste differs a little bit.




12 views

©2020 by Infusions from my kitchen.