Ridge Guard, Brussel sprouts, mint and pistachio chutney
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Chutney
Cuisine: Indian
Serves: 6
Ingredients
  • For Chutney
  • 2 Tbsp - Oil of your choice. I used coconut oil.
  • 2 cups - Brussel Sprouts
  • 3 cups - Ridge guard
  • 1 cup - Mint
  • ½ cup - Pistachios (Use sesame seeds to make nut free)
  • 6 - Green chillies
  • 5 pods - Fresh peeled garlic
  • 1 tsp - Fresh Tamarind pulp
  • 1 tsp - Coriander seeds or coriander seed powder
  • Salt
  • For Tampering
  • 2 Tbsp - Oil of your choice. I used coconut oil.
  • ¼ tsp - Cumin
  • ¼ tsp - Black mustard seeds
  • ¼ tsp - Urad dal
  • 5 - Curry leaves
  • ⅛ tsp - Turmeric powder
  • ¼ cup - Fresh Coriander
Instructions
  1. Soak Tamarind for 15 mins.
  2. If you are using coriander seeds, dry roast for 5 minutes.
  3. Dry roast pistachios for 5 minutes on medium heat.
  4. In a pan, pour your choice of oil. Sauté Ridge guard, Brussel sprouts, mint, green chillies, garlic for 2 mins.
  5. Add salt. Close the lid and cook for 2 mins. Open lid and cook till all water evaporates. Let it cool.
  6. Prepare to grind.
  7. Grind coriander seeds first in grinder. Because they need be pulsed till fine powder. For this reason I keep ground coriander seed powder all the time.
  8. Then add pistachios and grind.
  9. Make sure there is no water left before grinding vegetables. Now add remaining ingredients including salt. Squeeze tamarind for pulp, add to this.
  10. Grind to paste. Mix with spatula if needed.
  11. Remove from grinder.
  12. Prepare tadka
  13. In a small pan, heat your choice of 2 tbsp oil. Add mustard seeds, when they splatter, add cumin.
  14. Add urad dal, curry leaves and turmeric till they splatter.
  15. Pour this tampering over chutney and mix.
  16. Garnish with fresh coriander.
  17. Serve with quinoa or brown rice.
Nutrition Information
Serving size: 6
Recipe by Ujwala's Delicacies at https://www.ujwalasdelicacies.com/ridge-guard-brussel-sprouts-mint-and-pistachio-chutney/