Hello everybody, it is John, welcome to my recipe site. Today, we’re going to prepare a distinctive dish, dill leaves chutney. One of my favorites. For mine, I’m gonna make it a bit tasty. This is gonna smell and look delicious.

Dill Leaves Chutney is one of the most well liked of current trending meals on earth. It is easy, it’s quick, it tastes delicious. It is enjoyed by millions every day. They’re fine and they look fantastic. Dill Leaves Chutney is something that I have loved my whole life.

Healthy and tasty dill leaves chutney or in kannada it is sabbassige soppu / sabsige soppu In this recipe use of onion and garlic is optional. You can use this chutney as bread spread as well. Dill Leaves Indian Recipe: Dill Leave Indian Recipe with Potatoes, Potato and Dill Leaves Indian Dill Leaves are also known as Suva in Hindi and Shepu in Marathi.

To get started with this recipe, we have to prepare a few components. You can have dill leaves chutney using 16 ingredients and 4 steps. Here is how you can achieve it.

The ingredients needed to make Dill Leaves Chutney:

1. Get 1 1 bunch Dill leaves
2. Make ready 1/2 cup Coconut grated
3. Prepare 3 tbsp Urad dal
4. Make ready 1/2 Onion chopped
5. Prepare 1 gooseberry size Tamarind
6. Get 1 tsp Jaggery
7. Make ready 3 Red chilli
8. Prepare 2 Green chilli
9. Prepare to taste Salt
10. Take 2 tbsp Oil
11. Make ready To Temper:
12. Take 1 tsp Oil
13. Make ready 1/2 tsp Mustard
14. Get 1/2 tsp Urad dal
15. Get 3 Curry leaves
16. Get 1 broken Red chilli

Dill has a bouquet that is aromatic and somewhat sweet. It is not a "hot" herb, like red chili peppers; rather. But the fresh dill leaves/dill weed gives nice aroma and has more health benefits compared to the dried ones. Serve hot with any desired curry, we had it with Boondi Raita and Radish Chutney.

Instructions to make Dill Leaves Chutney:

1. Heat oil in kadhai add urad dal, red chilli. Saute until it change colour. Transfer this to a plate.
2. In the same oil add chopped onion, green chilli, dill leaves. Saute fro 2 minutes in low flame.
3. Cool down the mixture grind this to smooth paste with coconut,jaggery, tamarind and roasted urad dal, chilli. Add enough salt.
4. Once it done transfer to one bowl and temper it. For temper heat small kadai add oil. Once it hot add mustard, urad dal, curry leaves and red chilli. Once mustard splutter completely pour this over chutney and serve as a side dish for idli or dosa.

Place in a strainer and press down to squeeze out excess water. The dill leaves incorporated into the dal helps to enhance the flavour of the dal. The dal is made in no time, all you require is a pressure to cook all the ingredients in one pot along with the addition of ghee. Gongura Chutney or sorrel leaves chutney is a very popular dish of Andhra Pradesh. In Tamil, Gongura is called Pulicha keerai because of its sour taste.

So that is going to wrap it up with this exceptional food dill leaves chutney recipe. Thanks so much for your time. I am confident you will make this at home. There’s gonna be interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!