Drumstick Flower Chutney

Recipe by
Total Time:
15-30 minutes
Serves: 2
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Raw Recipe
Difficulty: Easy

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Ingredients

  • 1 cup - fresh drumstick flowers, washed, drained
  • 3-4 green chillies
  • 2 stalks mint leaves, plucked, cleaned
  • 2 stalks curry leaves, plucked, cleaned
  • 1/4 cup - split dry roasted chickpeas (phutana)
  • 1/4 cup - fresh coconut grated
  • 1 small flake garlic
  • 1/2 tsp - ginger grated
  • salt to taste
  • 2 tsp lemon juice
  • To temper:
  • 2 tsp - oil
  • 1/2 tsp - urad dal
  • 1/2 tsp - cumin seeds
  • 1/2 tsp- mustard seeds
  • 2 pinches asafetida
  • 1 stalk curry leaves, plucked
  • 5-6 drumstick flowers, cleaned
  • 1 tbsp- water

How to Make Drumstick Flower Chutney

  • Grind all ingredients together to a fine chutney.
  • Check salt and lemon juice to taste
  • Pour into dish.
  • To temper:
  • Heat oil in a small pan.
  • Add dal, seeds, asafoetida, allow to splutter.
  • Add curryleaves, flowers, water
  • Pour into chutney while sizzling.
  • Stir gently, serve with any snacks, dosas, vadas, or as an accompaniment to meals.

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