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
Ingredients:
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 |
Salt | to taste |
For tempering:
Oil | 1 teaspoon |
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.
Notes:
- 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:
Always used parsley in cooking Italian dishes. Never imagined that we can make chutney with it too. Thanks for sharing this Sowmya!
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Yes Radhika. We use parsley mostly in salads and Italian dishes. Just wanted to introduce this wonderful herb in Indian cuisine.
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I am a great fan for tamarind flavored chutneys. This recipe seems very nice and yes you presented it so well including real-time benefit Sowmya. Thanks for sharing 🥰
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Thank you very much Suma for your encouraging words.
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My pleasure sweet 🥰
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Simple and healthy chutney, Sowmya!
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Thanks a lot Indira
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This looks beautiful!
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Thanks Dorothy
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Yummy 😋😋😍
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Thank you Siva Jyothi
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Welcome 🙏
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Tasty, healthy and new to me, thanks for this good share.
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Thank you Subashini . Appreciate your kind gesture.
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Love the beautiful color of this chutney! Must be so yum with packed nutrition😋
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Thank you Tanooki for stopping by. Appreciate your kind words.
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Such a lovely vibrant colour and healthy I have never used parsley as a chutney… thank you for sharing , Sowmya 🙂 x
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Thanks a lot Carol for your encouraging words.
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Healthy. Chutney🌼😋
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Thank you Gayathri.
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That is wonderful, I must try.
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Thank you very much.
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So very welcome 🙂
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That’s a great! Never tried making chutney with parsley 🙂 Thanks for the recipe!
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Many thanks Jyothi
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I never knew that we could make chutney from parsley. I have always associated it when salads and Italian food.
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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.
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Wow , good morning mem
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Thank you.
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great
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YUMMY!!!
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Thanks Prapti
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Read mine too motivational thaughts and poetry
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Sure, will do. Thank you for your visit
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A must try! This sounds really easy and delicious 🙂
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Thank you very much for your compliment
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