Parsley Chutney – a simple, vibrant and nutritious chutney packed with minerals and vitamins. Parsley leaves are known to have healing properties but is often ignored and used as just a table garnish. Parsley is known to contain some unusual components – volatile oil components and flavonoids that helps in preventing the onset of numerous diseases. Incorporate this striking and nutrient dense herb into your diet to reap its health benefits. This Chutney can be served as an accompaniment for idli / dosa.
Cooking time: 10 minutes
Serving: 2 to 3
|Parsley (fresh)||1/2 bunch|
|Shredded coconut||small cup (4 to 5 tablespoon)|
|Ginger||1 inch piece|
|Green chilli||2 to 3|
|Gram dhal /pottukadalai||1 tablespoon|
|Mustard seeds||1 teaspoon|
|Urad dhal||1 teaspoon|
|Red chilli (optional)||1/2 to 1|
|Hing / Asafoetida||1/4 teaspoon|
Step by Step Instructions:
- Wash the pasrsley leaves thoroughly well to remove the dirt if any. Pluck the leaves from the stem.
- Heat a pan, saute the parsley leaves for less than a minute or until it wilts slightly. Sautéing this way gets rid of the raw flavours of the leaves. Allow the sautéed leaves to cool down to room temperature.
- In a blender / mixie jar, add coconut, gram dhal, ginger, green chillies and sautéed parsley leaves. Add salt. Grind it to a smooth paste adding little water.
- Tempering – Heat a pan, add 1 teaspoon oil and mustard seeds. When the mustard seeds crackle, add urad dhal, red chilli and hing. When the urad dhal turns light brown switch off the stove and pour this tempering on to the chutney.
- Serve this green chutney as an accompaniment to idli / dosa.
- For variation, you can add 1/4 th bunch parsley and 1/4 th bunch coriander leaves /cilantro.
- Variation – Substitute 1 green chilli with 1 red chilli while grinding.
Check out my other Chutney Varieties: