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Broccoli chutney | How to make broccoli chutney | Broccoli pachadi

By swasthi , on June 3, 2019, 13 Comments, Jump to Recipe

Broccoli chutney recipe – Healthy, delicious and hot broccoli chutney to serve as a side with rice, paratha, roti, chapati, pongal or dosa. We Telugu speaking people make many kinds of vegetable chutney to enjoy with rice & ghee. These are known as pachadi which is mostly made without adding any water, similar to the thogayal from tamil cuisine.

broccoli chutney recipe

We make pachadi with almost every vegetable like carrot, cabbage, cucumber, brinjal, gourds etc. These are fairly easy to make and are an healthy addition to meals & breakfasts like dosa, idli, pesarattu, paratha, pongal etc.

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Broccoli chutney or broccoli pachadi is an uncommon variety but is a must try if you are looking for options to include broccoli in your diet. It turns out to be delicious and no one will ever know there is broccoli in it.

Fresh lemon juice, coriander leaves and roasted onions help to balance the strong flavor of broccoli in the recipe. However onions can be replaced with fresh coconut. I have not tried the recipe with tamarind as I personally don’t prefer it much in our foods.

For those who are new to cooking broccoli – Broccoli needs trimming, cleaning and blanching the same way we do for cauliflower. I usually heat 4 cups of water in a wide pot, add some crystal salt. Allow cleaned broccoli to rest for 2 to 3 mins in this water. Rinse them off well twice or thrice. Drain and use.

cleaning broccoli

For more simple and quick chutney recipes, you can check
Pudina chutney
Beetroot chutney
Green chutney
Carrot chutney

Broccoli chutney recipe below

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Broccoli chutney recipe | How to make broccoli chutney | Broccoli pachadi

Broccoli chutney made with onions, cilantro and lemon juice. It pairs well with plain rice, paratha, roti, chapati or dosa
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For best results follow the step-by-step photos above the recipe card

Prep Time10 minutes
Cook Time10 minutes
Total Time20 minutes
Servings3 to 4
AuthorSwasthi

Ingredients (US cup = 240ml )

  • 1 ½ cups broccoli florets
  • 1 tbsp chana dal / split bengal gram
  • ¾ to 1 tbsp urad dal / skinned split black gram
  • 1 tbsp oil
  • 3 green chilies hot , chopped (use to suit your taste)
  • 2 to 3 garlic cloves medium, chopped
  • ¾ cup onions cubed
  • 1 tsp cumin / jeera
  • Lemon juice as needed
  • salt as needed
  • ¼ cup coriander leaves / cilantro with tender stalks

Tempering (optional)

  • 1 tbsp oil
  • ¼ tsp mustard
  • ¼ tsp cumin / jeera
  • ½ tsp urad dal
  • red chili Broken
  • 1 sprig curry leaves
  • 1 Pinch hing
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Instructions

  • Heat 4 cups water in a pot. Add broccoli florets and leave it for 2 to 3 mins.
  • Rinse them well twice in ample amount of water. Drain them in a colander.
  • Dry roast chana dal and urad dal on a low to medium heat until golden. Cool this and transfer to a mixer jar.
  • To the same pan add oil and saute garlic and green chilies for a min.
  • Add onions and saute for 2 to 3 mins until pink.
  • Add the broccoli florets & sprinkle salt. Saute on a medium heat for 2 mins.
  • Cover and cook on a low flame until they turn soft and tender.
  • Add cumin and saute for 2 mins.
  • Cool this completely.
  • Powder finely chana dal and urad dal.
  • Add cooled onions and broccoli mix to the jar.
  • Squeeze in lemon juice. Add coriander leaves and blend everything well to a coarse chutney.
  • Adjust salt, lemon juice and chilies as needed.

Tempering( skip if you are on a low fat diet)

  • Heat another tbsp oil in the pan.
  • Add mustard, cumin, urad dal and red chili.
  • When they begin to splutter add hing and curry leaves.
  • Switch off the stove when the dals turn golden.
  • Add the chutney to the pan and mix.
  • Serve broccoli chutney with plain rice, ghee or chapati, roti, dosa.
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Alternative quantities provided in the recipe card are for 1x only, original recipe.

For best results follow my detailed step-by-step photo instructions and tips above the recipe card.

Video

NUTRITION INFO (estimation only)

Nutrition Facts
Broccoli chutney recipe | How to make broccoli chutney | Broccoli pachadi
Amount Per Serving
Calories 216 Calories from Fat 90
% Daily Value*
Fat 10g15%
Sodium 215mg9%
Potassium 1132mg32%
Carbohydrates 26g9%
Fiber 7g29%
Sugar 5g6%
Protein 8g16%
Vitamin A 1460IU29%
Vitamin C 174.7mg212%
Calcium 286mg29%
Iron 10mg56%
* Percent Daily Values are based on a 2000 calorie diet.
Tried this recipe?Mention @SwasthisRecipes or tag #swasthisrecipes!

© Swasthi’s Recipes

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About swasthi

I’m Swasthi shreekanth, the recipe developer, food photographer & food writer behind Swasthis recipes. My aim is to help you cook great Indian food with my time-tested recipes. After 2 decades of experience in practical Indian cooking I started this blog to help people cook better & more often at home. Whether you are a novice or an experienced cook I am sure Swasthi’s Recipes will assist you to enhance your cooking skills.
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Recipe Rating




Recipe Rating




13 Comments
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Frederic
February 23, 2021 1:27 pm

4 stars
That was so good and flavourful and vibrant! Thanks! We are not accustomed to very spicy food so I cut down the amount of chilis (1.5 instead of 3). The grinder lentils and chickpeas are such a beautiful addition. And the lemon juice brightens up the whole dish. Thank you so much.

Reply
swasthi
Reply to  Frederic
February 27, 2021 5:19 am

Welcome Frederic
Glad to know it came out good. Thank you

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Shyamala Jayaram
February 21, 2020 8:47 pm

5 stars
Explained method is very neat n easy to understand

Reply
swasthi
Reply to  Shyamala Jayaram
February 28, 2020 4:38 am

Thanks Shyamala

Reply
Zareen
May 16, 2019 7:49 pm

Can i use tamarind instead of lemon in this chutney??

Reply
swasthi
Reply to  Zareen
May 17, 2019 1:35 am

Hi Zareen,
Yes you can use. But lemon tastes best.

Reply
Kabila Krishnan
March 10, 2019 2:22 pm

5 stars
Wowww…. Very tasty and healthy chutney

Reply
swasthi
Reply to  Kabila Krishnan
March 10, 2019 2:27 pm

Thank you

Reply
Victoria
August 18, 2018 10:58 am

5 stars
I made this tonight, both my husband and I enjoyed it with dal and rice. I also added cumin powder before blending, and I didn’t have any coriander but the chutney was yummy regardless. Thanks for this!

Reply
swasthi
Reply to  Victoria
August 18, 2018 11:06 am

Welcome Victoria
Thank you so much. Glad to know you liked it.

Reply
Sari
April 13, 2018 10:27 pm

5 stars
Excellent, very tasty! Thank you.

Reply
swasthi
Reply to  Sari
April 15, 2018 4:54 am

Welcome Sari
thanks for trying

Reply
vidya
February 27, 2017 9:52 am

5 stars
Thanks for the recipe. will try this soon.

Reply

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