Indian Green Chutney with Leftover Lettuce Leaves

Learn how to make Indian Green Chutney with leftover Lettuce leaves! This chutney can be used in chaat, sandwiches and served as a side for idli/dosa/paratha.

Course condiment, dip, Side Dish

Cuisine Asian, Indian, South Indian

Prep Time 10

Total Time 10

Servings people

Calories 179.77kcal

Author Priya Lakshminarayan

Equipment

Ingredients

7-8 lettuce leaves
1 cup desiccated coconut flakes
1 tablespoon coriander seeds
1 teaspoon cumin seeds
2 tablespoon chana dal
3 dried red chillies
water as required
salt as required

Instructions

First, wash the lettuce leaves well and then transfer them to a pan of boiling water. Add salt and a teaspoon of turmeric powder to the pan. Turn off the flame and let the lettuce rest in hot water for 3-4 minutes. Drain the water and let the leaves cool down. In a pan, dry roast unsweetened desiccated coconut, coriander seeds, cumin seeds, chana dal and dried red chillies. Roast till the coconut turns light golden.
Take it off the flame and allow it to cool down completely. Transfer the lettuce leaves and the coconut mixture to a mixer grinder and blitz it to a smooth paste by adding enough water/stock. Transfer this chutney to a serving bowl and add salt as required. Indian Green Chutney with Leftover Lettuce Leaves is ready.

Notes

You can also use freshly grated coconut for this recipe.

Nutrition