Simple Way to Make Speedy Dill Leaves Chutney

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Before you jump to Dill Leaves Chutney recipe, you may want to read this short interesting healthy tips about Make Healthy Eating A Part of Your Life.

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All in all, it is not difficult to start to make healthy eating a part of your daily lifestyle.

We hope you got insight from reading it, now let's go back to dill leaves chutney recipe. You can have dill leaves chutney using 16 ingredients and 4 steps. Here is how you achieve it.

The ingredients needed to prepare Dill Leaves Chutney:

1. You need 1 1 bunch of Dill leaves.
2. Take 1/2 cup of Coconut grated.
3. You need 3 tbsp of Urad dal.
4. Get 1/2 of Onion chopped.
5. Provide 1 gooseberry size of Tamarind.
6. Take 1 tsp of Jaggery.
7. You need 3 of Red chilli.
8. Provide 2 of Green chilli.
9. You need to taste of Salt.
10. You need 2 tbsp of Oil.
11. Provide of To Temper:.
12. Use 1 tsp of Oil.
13. You need 1/2 tsp of Mustard.
14. You need 1/2 tsp of Urad dal.
15. Provide 3 of Curry leaves.
16. You need 1 broken of Red chilli.

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..

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. Enjoy your chutney, however it might have turned out. Herb chutneys: Yes, they have a life outside samosas. Dill Leaves Kootu - A very flavorful side-dish made with dill leaves and lentils.

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