Dill Leaves Chutney
Dill Leaves Chutney

Hey everyone, it is me, Dave, welcome to our recipe site. Today, I’m gonna show you how to make a distinctive dish, dill leaves chutney. One of my favorites food recipes. This time, I’m gonna make it a bit tasty. This is gonna smell and look delicious.

Transfer the dill leaves and spread them on a clean, dry plate. Let them come to room temperature. Grind the roasted spices to fine powder in a sturdy mixer-grinder or spice grinder. Healthy and tasty dill leaves chutney or in kannada it is sabbassige soppu / sabsige soppu chutney for rice, idli, dosa.

Dill Leaves Chutney is one of the most well liked of current trending meals in the world. It’s easy, it is fast, it tastes yummy. It’s appreciated by millions every day. Dill Leaves Chutney is something that I’ve loved my entire life. They are fine and they look wonderful.

To get started with this particular recipe, we must first prepare a few components. You can cook dill leaves chutney using 16 ingredients and 4 steps. Here is how you cook it.

The ingredients needed to make Dill Leaves Chutney:
  1. Get 1 1 bunch Dill leaves
  2. Prepare 1/2 cup Coconut grated
  3. Make ready 3 tbsp Urad dal
  4. Take 1/2 Onion chopped
  5. Prepare 1 gooseberry size Tamarind
  6. Get 1 tsp Jaggery
  7. Prepare 3 Red chilli
  8. Prepare 2 Green chilli
  9. Take to taste Salt
  10. Get 2 tbsp Oil
  11. Take To Temper:
  12. Take 1 tsp Oil
  13. Take 1/2 tsp Mustard
  14. Take 1/2 tsp Urad dal
  15. Make ready 3 Curry leaves
  16. Make ready 1 broken Red chilli

With simple ingredients like dals, coconut and this dill leaves we can make delicious side dish. In this recipe onion and garlic is optional. This is gluten free, vegan side dish. Dill leaves sweet & spicy chutney Dill leaves are nutritionally rich and suggested for the new mothers (postnatal food).

Instructions to make Dill Leaves Chutney:
  1. Heat oil in kadhai add urad dal, red chilli. Saute until it change colour. Transfer this to a plate.
  2. In the same oil add chopped onion, green chilli, dill leaves. Saute fro 2 minutes in low flame.
  3. Cool down the mixture grind this to smooth paste with coconut,jaggery, tamarind and roasted urad dal, chilli. Add enough salt.
  4. Once it done transfer to one bowl and temper it. For temper heat small kadai add oil. Once it hot add mustard, urad dal, curry leaves and red chilli. Once mustard splutter completely pour this over chutney and serve as a side dish for idli or dosa.

This is gluten free, vegan side dish. Dill leaves sweet & spicy chutney Dill leaves are nutritionally rich and suggested for the new mothers (postnatal food). It is known as strong source of iron andit improves milk production in lactating mothers. But many don't like dill leaves just because of its strong flavour and the hard texture. It is rich in iron and helps reduce blood sugar and cholesterol levels.

So that’s going to wrap this up for this exceptional food dill leaves chutney recipe. Thanks so much for reading. I am sure that you will make this at home. There is gonna be more interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!