Quick & Easy Shepuchi Chutney Recipe (Dill Leaves)
Discover a quick, easy, and healthy Shepuchi Chutney recipe! Learn how to make delicious Indian dill leaves chutney in minutes for perfect digestion
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!