Broccoli stalks chutney – Broccoli stems recipes

Sharing is caring!

Broccoli stalks chutney recipe with step by step pictures.

Broccoli stalks chutney – simple and healthy chutney recipe with broccoli stalks, sesame seeds and Indian spices.

Though I don’t often get good organic locally grown broccoli in Hyderabad, I get it sometimes from the local farmers market. And my daughter likes this veggie so much so I make use most of it by quickly making stir fry with it.

I don’t like to waste any food at home. Once we get veggies, I will take a note of them and stick it to the refrigerator and use them accordingly. And buy new veggies only if I have used old ones completely. This has worked out to me and reduced food wastage and helped me quickly planning the meals.

Unless for weekends, I usually plan all the meals a day before. In this way, I can soak the required grains and beans. We chop veggies just before cooking as nutrients are lost but if you don’t have time in the morning to cook, it’s better to chop them the before the day. Anything homemade is always better. And specifically, broccoli can be chopped and stored. I read that chopping broccoli increases its Sulforaphane component.

About broccoli stems chutney ingredients:

Broccoli stalks: The broccoli which I get here are usually big, so I used green part to make a stir fry and made this chutney with stalks. Actually stalks taste way good than greens for me 😀 Just stir-frying them with little garlic and thyme will also be good. And these broccoli stalks are as nutritious as the green part of the broccoli. So never throw this away.

Sesame seeds: Tiny seeds with many health benefits. And these kinds of chutneys are a good way to include these seeds in your regular diet.

Cumin and fenugreek seeds: These seeds give a nice flavor to any chutney recipe and are widely used in an Indian kitchen. At our home, my mom generally makes roasted cumin and fenugreek seeds powder and store it. And we add it to all chutney recipes. If you don’t have powder, roast it and grind these along with sesame seeds. If you have powder, you can use it as well in this recipe.

Recipe notes and variations:

• This broccoli stalk chutney can be had with hot rice and ghee. Or you can have this as a side for dosa, paratha, bakri.
• Instead of sesame seeds, peanuts can also be used to make this broccoli stems pachadi.
• You can use lemon juice or raw mango instead of tamarind as souring agent in this recipe.

There are many chutney recipes with various veggies on this blog. Please have a look at them.

If you try this recipe or any of my recipes, please share your valuable feedback. Your feedback encourages me and keeps me motivated. Give a star rating and/or comment below. Please share the recipe if you like it and follow me on Instagram or Facebook or Pinterest

Broccoli stalks chutney recipe:

How to make broccoli stems chutney wit step by step pictures:

• Take a pan and dry roast sesame seeds. They should just start to pop.

• Roast the cumin and fenugreek seeds till they are fragrant and take them aside.

• Add a tsp of oil and fry red chili and take it aside. You can use green chili as well.

• Add remaining oil and add broccoli stalks and a little salt. Cook them with closed lid. Initially, they release little water and cook it further till all water gets evaporated. It took around 8-9 minutes for me.

• Add all ingredients except broccoli stalks and make a fine powder of it.

• To this powder mixture, add cooked broccoli stalks and make a rough paste of it.

• Make the tadka with tadka ingredients and add it to the broccoli stems chutney and this is an optional step. Chutney will taste good even without the tadka.