broccoli stalks chutney

Broccoli stalks chutney

Course Chutney
Cuisine Indian
Prep Time 15 minutes
Cook Time 15 minutes
Servings 4 - 5
Author Sravanthi


  • 2 cups broccoli stalks (roughly chopped)
  • 1/3 cup sesame seeds
  • 1 tbsp oil
  • 1 tsp coriander seeds powder
  • 1/2 tsp cumin seeds
  • 1/4 tsp fenugreek seeds
  • 1/4 tsp turmeric powder
  • 2 red chili
  • 3-4 garlic cloves
  • gooseberry sized tamarind
  • Salt to taste

ingredients for tadka

  • 1 tbsp oil
  • 1/4 tsp cumin seeds
  • 1/4 tsp mustard seeds
  • 1 red chili
  • pinch of hing


  • 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.