Chutney is typical Indian dip. It is a blend of vegetable,  nuts or sesame seeds, garlic garnished with tadka (tampering). Cumin, curry leaves, cilantro etc. A wide variety of chutneys can be made with mix and match of different ingredients. Not every vegetable and ingredient goes together. Plain Ridge guard (Beerakaaya) chutney is popular dish in south india. But ridge guard with Brussel sprouts!!!! A brand new chutney.

Brussel sprouts are not available in India. I have not seen them till after I landed in United states. I wondered for many years how to cook them. Tried sautéing, salads and in tomato gravy. Didn’t quiet liked those. It popped in my mind one day why not make chutney!!! There it is – Another success recipe. I hope you enjoy.

Brussel sprouts, ridge guard, mint and pistachio’s Chutney

In the picture clockwise – Garlic, Mint leaves, Brussel Sprouts, Ridge guard and green chillies.

This dish is Gluten free. It can be made nut free. Replace pistachios with roasted sesame seeds.

In the picture clockwise – Garlic, Mint leaves, Brussel Sprouts, Ridge guard and green chillies.

Ridge Guard, Brussel sprouts, mint and pistachio chutney

 

Save Print

Prep time

10 mins

Cook time

15 mins

Total time

25 mins

 

Author: Ujwala Chintala

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

3.4.3177