Broccoli Chutney
Broccoli chutney is a healthy and delicious chutney which can be served as a side with rice, roti, pongal, dosa, idli etc. Fresh lemon juice, coriander leaves, roasted onions and garlic help to balance the strong flavour of broccoli in this recipe. Onions can be replaced with grated fresh coconut, if you are a coconut lover.
Broccoli chutney is an uncommon recipe but is a must try if you are looking for options to include broccoli in your diet. It turns out to be delicious and no one will ever know broccoli is added to it. Find recipe here.
Beetroot Chutney
Beetroot chutney is ideal for making when beetroots are in season. I normally make them and store them for the off-beetroot seasons.
Beetroot is a good source of folate and dietary fibre. Beetroot’s sweetness makes it a tasty addition to salads, veggie juices and even chocolate cakes! You can try it with goat’s cheese, rocket, garlic, balsamic vinegar, potatoes, carrots, walnuts and sour cream. It makes a great accompaniment to cheeses and meats, fabulous in sandwiches or stirred through thick Greek yoghurt to make a dip for pitta bread.
You can make this chutney 1 week ahead. It will keep unopened in a cool place away from direct sunlight for up to 6 months. Once opened, store it in the fridge for up to 6 weeks. View recipe.