Broccoli Chutney

I created this chutney to make best use of cruciferous vegetables like Broccoli. Make this chutney for a change instead of routine coconut or peanut chutney for Idly and Dosa. This chutney goes well with sandwiches too.


  • Broccoli, cut into florets, 1 cup
  • Onion, ½ medium size, diced
  • Coriander(cilantro), 1 bunch, use only leaves and tender stems
  • Dry coconut powder, 2 tbsp.
  • Tamarind, small piece to give 1 tbsp. of thick paste
  • Ginger, 1 small piece, chopped
  • Red chillies, 4 add more if you want it extra spicy 
  • Mustard seeds, asafoetida, curry leaves, urad dal for seasoning



  • Soak tamarind in warm water for about ten minutes, remove seeds, if any.
  • Heat one tbsp. of oil in a pan, lightly fry urad dal, ginger and red chillies. Now add broccoli and onions, sauté for another 5 minutes. Add coriander and sauté just for one more minute.
  • Transfer this to a plate and let it cool down.
  • Blend broccoli mixture with tamarind and coconut powder.
  • In the same pan for seasoning add one more tbsp. of oil and add little bit of mustard seeds, after they splutter add asafoetida and urad dal and few curry leaves.
  • Add seasoning to the broccoli chutney. Seasoning is optional. Any chutney will taste good even without seasoning.



  • This chutney is versatile. You can use it for Idlis and Dosas.
  • Use it in wraps to spice them up. Make Roti-broccoli wraps.
  • Use it in sandwiches
  • Have it with steamed rice
  • You can also make green rice with this chutney.



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