Parsley chutney

Parsley Chutney

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 coconutsmall cup (4 to 5 tablespoon)
Ginger1 inch piece
Green chilli2 to 3
Gram dhal /pottukadalai1 tablespoon
Saltto taste

For tempering:

Oil1 teaspoon
Mustard seeds1 teaspoon
Urad dhal1 teaspoon
Red chilli (optional)1/2 to 1
Hing / Asafoetida1/4 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:


    1. Yes Shweta. Normally it is used in Italian dishes or in salads. Since this wonder herb has immense health benefits I thought of including it in our day to day dishes and hence this recipe.

      Liked by 2 people

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