Dill Leaves Chutney
Dill Leaves Chutney

Hello everybody, it’s Jim, welcome to our recipe page. Today, I’m gonna show you how to make a special dish, dill leaves chutney. One of my favorites. This time, I’m gonna make it a bit unique. This is gonna smell and look delicious.

Healthy and tasty dill leaves chutney or in kannada it is sabbassige soppu / sabsige soppu In this recipe use of onion and garlic is optional. You can use this chutney as bread spread as well. Dill Leaves Indian Recipe: Dill Leave Indian Recipe with Potatoes, Potato and Dill Leaves Indian Dill Leaves are also known as Suva in Hindi and Shepu in Marathi.

Dill Leaves Chutney is one of the most well liked of recent trending foods in the world. It is simple, it’s fast, it tastes yummy. It is enjoyed by millions daily. Dill Leaves Chutney is something which I have loved my entire life. They’re nice and they look fantastic.

To begin with this recipe, we must first prepare a few ingredients. 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. Make ready 1/2 cup Coconut grated
  3. Get 3 tbsp Urad dal
  4. Prepare 1/2 Onion chopped
  5. Get 1 gooseberry size Tamarind
  6. Prepare 1 tsp Jaggery
  7. Get 3 Red chilli
  8. Take 2 Green chilli
  9. Get to taste Salt
  10. Take 2 tbsp Oil
  11. Take To Temper:
  12. Make ready 1 tsp Oil
  13. Get 1/2 tsp Mustard
  14. Get 1/2 tsp Urad dal
  15. Take 3 Curry leaves
  16. Get 1 broken Red chilli

Dill has a bouquet that is aromatic and somewhat sweet. It is not a "hot" herb, like red chili peppers; rather. But the fresh dill leaves/dill weed gives nice aroma and has more health benefits compared to the dried ones. Serve hot with any desired curry, we had it with Boondi Raita and Radish Chutney.

Steps 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.

Place in a strainer and press down to squeeze out excess water. The dill leaves incorporated into the dal helps to enhance the flavour of the dal. The dal is made in no time, all you require is a pressure to cook all the ingredients in one pot along with the addition of ghee. Gongura Chutney or sorrel leaves chutney is a very popular dish of Andhra Pradesh. In Tamil, Gongura is called Pulicha keerai because of its sour taste.

So that is going to wrap it up with this special food dill leaves chutney recipe. Thanks so much for reading. I’m confident you can make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to save this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!