Welcome to your new favourite healthy side dish! If you or your family members are not big fans of the strong flavour of dill leaves, this Shepuchi Chutney recipe is the perfect way to change that. Dill leaves (shepu) are incredibly good for health and digestion, but their distinct taste can sometimes be overwhelming. By blending them with fresh coriander, mint, garlic, and roasted peanuts, this dill leaves chutney transforms into a mouth-watering delight.
Eating dill leaves at least once a week is a great habit, as it helps prevent gas and keeps your stomach happy. This traditional Maharashtrian-style chutney is super simple, requires no cooking (other than roasting peanuts), and can be whipped up in a mixer in just five minutes. Let’s dive into how to make this delicious and beginner-friendly Shepuchi Chutney at home!
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Ingredients List:
- Dill Leaves (Shepu): 1 small bunch (thoroughly washed, including the tender stems).
- Mint Leaves (Pudina): 4 small sprigs (use slightly less than half the quantity of dill leaves).
- Fresh Coriander: 1 handful (use double the quantity of dill leaves, including tender stems).
- Green Chillies: 3 chillies (adjust according to your spice preference).
- Garlic: 10 to 12 cloves.
- Cumin Seeds (Jeera): ½ teaspoon (raw, unroasted).
- Salt: To taste (you can also add a pinch of black salt for extra tang).
- Lemon Juice: 1 to 1.5 tablespoons.
- Peanuts: 2 tablespoons (well-roasted).
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Step-by-Step Instructions:
- Prep the Greens: Wash the dill leaves, mint leaves, and fresh coriander thoroughly in running water to remove any dirt. Don’t throw away the tender stems; they carry a lot of flavour!
- Add to Blender: In a mixer jar, add the cleaned dill leaves, mint, coriander, green chillies, and garlic cloves.
- Seasoning: Add the raw cumin seeds, salt to taste (and black salt if using), and pour in the fresh lemon juice.
- First Blend: Pulse the mixer gently. Use the “on-and-off” method and blend it just twice so it becomes a coarse paste. Do not make it a watery puree.
- Add Peanuts: Now, add the roasted peanuts to the mixer jar.
- Final Blend: Pulse the mixer again using the on-and-off method a couple of times. The peanuts should be crushed, but still have a slight crunch to them.
- Serve: Your healthy and delicious dill leaves chutney is ready to be enjoyed!
Cooking Tips for Better Results:
- Use Tender Stems: Always include the tender stems of the coriander and dill leaves. They pack the most flavour and essential nutrients.
- Roast Peanuts Well: Make sure your peanuts are deeply roasted and crunchy. This adds a beautiful nutty texture that balances the strong flavour of the dill.
- Pulse, Don’t Puree: To get the authentic, rustic texture of Maharashtrian chutneys, always pulse the mixer (turn it on and off quickly). A smooth paste won’t taste as good.
- Balance the Greens: The secret to this chutney is the ratio. Use coriander in double the amount of dill, and mint in half the amount of dill.
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Variations:
- Vegan Version: Good news! This traditional recipe is already 100% vegan and dairy-free.
- Spicy Version: If you love a fiery kick, add 2 extra green chillies and a small piece of ginger while blending.
- Kids-Friendly Version: To make it mild for kids, reduce the green chillies to just 1 (or remove the seeds) and add half a teaspoon of jaggery (gud) to balance the flavours with a hint of sweetness.
Serving Suggestions:
- This versatile Shepuchi Chutney pairs beautifully with everyday Indian meals. Serve it alongside:
- Warm Jowar or Bajra Bhakri (flatbreads).
- Hot chapatis or parathas.
- Plain dal and rice, as a tangy and spicy side dish, to elevate the meal.
- You can even spread it on bread for a healthy green sandwich!
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FAQs (Frequently Asked Questions):
Q1: Is this Shepuchi Chutney recipe good for digestion?
Ans: Yes! Dill leaves (shepu), mint, and cumin seeds are all excellent for digestion and help prevent bloating and gastric issues.
Q2: Can I store this dill leaves chutney in the fridge?
Ans: Absolutely. You can store this chutney in an airtight container in the refrigerator for 2 to 3 days.
Q3: Can I skip the peanuts in this recipe?
Ans: While peanuts add a lovely crunch and help mellow down the strong taste of the dill, you can substitute them with roasted chana dal (dalia) or dry roasted coconut if you have a peanut allergy.
Q4: Why did my chutney become bitter?
Ans: Blending the greens for too long or continuously running the mixer on high speed can sometimes release bitter oils from the leaves. Always pulse the mixer briefly.
Quick & Easy Shepuchi Chutney Recipe (Dill Leaves)
Ingredients
- Dill Leaves Shepu: 1 small bunch (thoroughly washed, including the tender stems).
- Mint Leaves Pudina: 4 small sprigs (use slightly less than half the quantity of dill leaves).
- Fresh Coriander: 1 handful use double the quantity of dill leaves, including tender stems.
- Green Chillies: 3 chillies adjust according to your spice preference.
- Garlic: 10 to 12 cloves.
- Cumin Seeds Jeera: ½ teaspoon (raw, unroasted).
- Salt: To taste you can also add a pinch of black salt for extra tang.
- Lemon Juice: 1 to 1.5 tablespoons.
- Peanuts: 2 tablespoons well-roasted.
Instructions
- Prep the Greens: Wash the dill leaves, mint leaves, and fresh coriander thoroughly in running water to remove any dirt. Don't throw away the tender stems; they carry a lot of flavour!
- Add to Blender: In a mixer jar, add the cleaned dill leaves, mint, coriander, green chillies, and garlic cloves.
- Seasoning: Add the raw cumin seeds, salt to taste (and black salt if using), and pour in the fresh lemon juice.
- First Blend: Pulse the mixer gently. Use the "on-and-off" method and blend it just twice so it becomes a coarse paste. Do not make it a watery puree.
- Add Peanuts: Now, add the roasted peanuts to the mixer jar.
- Final Blend: Pulse the mixer again using the on-and-off method a couple of times. The peanuts should be crushed, but still have a slight crunch to them.
- Serve: Your healthy and delicious dill leaves chutney is ready to be enjoyed!
