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Cauliflower stem chutney

Its cauliflower season and this chutney is prepared as an accompaniment with rice. Normally I used to use only cauliflower and discard the stems but my mother shared this recipe which is her own. When my family and friends tasted this chutney, they were so amazed! This is a delicious and spicy recipe served as a side for rice or roti.
Print Recipe
Prep Time 15 minutes
Cook Time 10 minutes
Resting Time 4 hours
Total Time 25 minutes
Servings: 6 people
Cuisine: Indian
Calories: 1234
Ingredients Method

Ingredients
  

  • 1 cup chopped cauliflower stem with leaves
  • 2 Tbsp sesame seeds
  • 4 green chillies chopped
  • 1 tsp cumin seeds
  • 1 Tbsp tamarind juice
  • 2 tsp oil
  • 4 garlic cloves
  • Salt to taste
  • For tempering:
  • ½ tsp mustard seeds
  • ½ tsp split black lentils
  • 1 red chilli
  • A pinch asafetida
  • 1 sprig curry leaves

Method
 

  1. Select and pluck the tender stems of the cauliflower, wash and chop them. Keep aside.
  2. Heat oil in a pan, add cumin seeds, sesame seeds. Saute them for a minute. Once cool, grind them to a fine powder.
  3. In the same pan, heat 1 tsp oil and then add chopped cauliflower stems, chopped green chillies and salt. Cook them for 2 mins. Ground them into a fine paste by adding tamarind juice and the ground powder.
  4. If you feel it is too thick add a little water. Transfer to a serving bowl.
  5. Prepare the tempering with 1 tsp oil in a pan. Add mustard seeds, black lentils, red chillies and curry leaves, asafetida and sauté for a minute and immediately pour over the chutney. Mix well.
  6. Serve it with hot rice.