Cauliflower stalk and leaves chutney with step by step instructions and photos. This article helps you how to use cauliflower stalks and leaves to make a delicious chutney.
Jump to RecipeDo you know cauliflower stem and leaves are as nutritious as the florets? We use florets to make curry, fry etc., and throw away the stalks. But not after making this lip-smacking chutney. This indian style chutney is so tasty, and goes well with anything from rice to roti.
I cut the stalk and leaves from the cauliflower, and save them to make this chutney. It is so tasty, that i love to have it with hot rice and topping with ghee and appadam. This chutney is also very easy to make, just frying few ingredients and grinding them, that’s it! tasty chutney will be ready in few minutes.
So, next time when you have cauliflower do not throw away its stalk and leaves, do try to make this recipe.
Key Ingredients for making cauliflower stalk and leaves chutney
Cauliflower stalk and leaves is the main ingredient, wash it well and chop them into small pieces.
Chana dal, urad dal and coriander seeds adds some nice flavor and aroma to the chutney. When all these ingredients are frying along with the stalks, there will be a nice aroma coming out of it.
Red chilli’s for some spice, add them according to your spice tolerance.
Tamarind gives a slight tanginess to the chutney, do not skip adding tamarind.
Cauliflower stalk and leaves chutney – cooking procedure
First, wash and cut the cauliflower stalks into small pieces and keep them ready.
Heat some oil in a pan, add in chana dal, urad dal and fry for a minute. Then add coriander seeds and fry them for an another minute.
Then add in the cauliflower stalks and fry them for 5 minutes or until nice aroma releases.
After that goes in chopped onion and fry it until translucent.
Add tamarind, red chilli’s, mix and fry everything for 2 to 3 minutes. Also add curry leaves and asafetida and mix well. Turn off the flame and let it cool.
Once cooled, add it into a mixer jar and add salt to taste, grind it smooth.
And that’s it! transfer it into a bowl. Cauliflower stalk and leaves chutney is ready.
Notes
- Adding onion is optional, you can skip it if you want.
- While grinding chutney, if it is not coming along, add in very little water and grind.
- You can also add tomato instead of tamarind for this chutney.
Tried this recipe? Comment down below how it turned out!
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Cauliflower stalk and leaves chutney
Ingredients
- 1 cup Chopped cauliflower stalks and leaves
- 1 medium onion
- 1 tbsp chana dal
- 1 tbsp urad dal
- 1 tbsp coriander seeds
- little tamarind
- 6 to 7 dry red chilli's
- 2 tbsp cooking oil
- salt to taste
- curry leaves
Instructions
- First, wash and cut the cauliflower stalks into small pieces and keep them ready.
- Heat some oil in a pan, add in chana dal, urad dal and fry for a minute. Then add coriander seeds and fry them for an another minute.
- Then add in the cauliflower stalks and fry them for 5 minutes or until nice aroma releases.
- After that goes in chopped onion and fry it until translucent.
- Add tamarind, red chilli's, and curry leaves mix and fry everything for 2 to 3 minutes. Turn off the flame and let it cool.
- Once cooled, add it into a mixer jar and add salt to taste, grind it smooth.
- And that's it! transfer it into a bowl. Cauliflower stalk and leaves chutney is ready.
Notes
- Adding onion is optional, you can skip it if you want.
- While grinding chutney, if it is not coming along, add in very little water and grind.
- You can also add tomato instead of tamarind for this chutney.
Tried this recipe?
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