Parsley chutney

In the South of India you get two different varieties of chutneys – either one with fresh ground ingredients or the cooked type.   We tried using parsley as the core ingredient for a cooked chutney and were pleasantly surprised with the outcome.   The taste is slightly unusual at first as parsley is not a native Indian herb but after the first few mouthfuls your taste buds get used to it and it is quite enjoyable.

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What do I need to make it?

  • Large bunch of flat leaf parsley chopped with stalks
  • 3 tbsp split urad dahl
  • 3 dry red chillies
  • Piece of asafoetida
  • 2 tbsp oil
  • 1/2 tsp tamarind paste
  • Salt to taste

How much will I make?

A cereal bowl full

How do I make it?

First heat a tablespoon of oil and temper the urad dahl, red chilli and asafoetida till the dahl changes to a golden brown colour.  Cool and dry grind the ingredients to a powder.   Heat a pan and add a tablespoon of oil and then add the chopped parsley and cook for five to ten minutes till the parsley has wilted and cooked.   Transfer the cooked parsley into a blender and add the tamarind paste and a bit of salt and blend to a paste.   Place paste in a bowl and then add the powdered ingredients till it is full incorporated into the paste.   Enjoy with plain boiled rice or as a spread on toast.

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