Cauliflower Chutney

Everybody wants to have to something delicious served on the table each and every meal.  But the eagerness will somewhat dissipate if it’s too complicated to make.

Here’s a cauliflower chutney recipe that’s both.  It’s not just simple and delicious, it is also versatile and economical.  Versatile because it goes well with so many dishes – rice, upma, chapathi, idli or what-have-you; economical because this recipe only uses cauliflower stems.  You can cook the florets for another dish and save the stems for this wonder cauliflower chutney recipe.

You would need the following ingredients:

~cauliflower stems, washed and finely chopped

~8 chilies, chopped

~a teaspoon of jeera

~a teaspoon of oil

~a tablespoon of roasted peanuts

~a tablespoon of lemon juice

~a pinch of mustard seeds

~a pinch of jeera seeds

~a pinch of turmeric

~a pinch of hing

~curry leaves

~coriander leaves, finely chopped

~salt to taste

Begin by heating oil in a shallow pan.  Once hot, add the cauliflower stems, green chilies and jeera in the pan and stir.  Cover and cook for a few minutes or until the cauliflower stems become soft and a little brown in color.

Once it’s cooked, turn off the heat and allow to cool down to room temperature.  Add the lemon juice and peanuts.  Also add the salt alternately with little drops of water checking its consistency.  Stir and set aside.

Heat a tablespoon of oil in a small pan and add the cumin and mustard seeds, curry leaves, turmeric and hing.  Cook for a few minutes and add it to your cauliflower stem mixture.

Mix the chutney together to blend all the flavors together and garnish with finely chopped coriander.  Put in a container and store in the refrigerator.  This cauliflower chutney recipe should last as long as seven days.  Enjoy!