Basil Chutney

I got some fresh Basil the other day to make Penne in White Sauce. There was still some Basil Leaves left and I was in no mood to make Pesto Sauce! Amma did not want these lovely herb to wilt and go to waste, so she decided to make a SouthIndian Style Chutney.

This was the first time we made this Basil Chutney. Appa loved it! He sat down and did a Google Search - Health Benefits of Basil - and was pretty happy with the results...and said "I will love to have Basil in this Chutney form. This Basil is very good for health. Lots of healthy stuff like anti-oxidant, Vitamins, Calcium and all in it."

Whatever be the incentive|motivation to relish this wonderful herb...I am glad Amma Appa have loved its taste!

INGREDIENTS

80 gms Basil Leaves

2 tblsp Fresh Dhania | Coriander Leaves, roughly chopped

2 Tomatoes, roughly chopped

1 Onion, roughly chopped

1/2 Lemon sized Imli | Tamarind

5 gms Hing | Asafoetida Compounded 

1 tsp Oil

To taste Salt

For Dry Roasting

2 tblsp Dhania | Coriander Seeds

2 tblsp Urad Dal

1 tsp Black Til | Sesame Seeds

8 Sukhi Lal Mirchi | Dried Red Chilli

METHOD

• Wash basil leaves well and dry them with a kitchen towel. Keep aside.
• In a frying pan, dry roast Dhania seed, Urad Dal, Black Til and Sukhi Lal Mirch. Once their color starts changing, remove and keep this spice mixture aside.
• In the same frying pan, add oil and hing. When the hing puffs up remove and keep it along with spice mixture.
• In the same frying pan, saute for 2 minutes onion.
• Add chopped tomato and imli. Saute for 3 minutes. Switch off the gas and transfer to a plate to cool.
• Once cool, rough grind the spice mixture first. Then add the sauteed tomato onion mix, chopped dhania leaves and salt. 
• Gently break basil leaves with fingers and add along with the rest to be ground.
• Sprinkle a bit of water to enable the grinding. 
• Grind to make a thick Chutney. 

Amma mixes this Chutney to her glass of buttermilk and makes an awesome Masala Buttermilk. The Basil Chutney can be had with Rice | Roti | Idli | Dosa | Uttappam or even as a Dip | Spread. We relished this awesome Chutney along with Ragi Dosa.

I tried it as a spread along with my Veg Sandwich...tasted so delicious. Infact this weekend will try making Pasta and use this Basil Chutney instead of the regular Pesto Sauce! hmmm....seems to be interesting!

We have used:

1. Go4Fresh's Organic Sweet Basil

2. Borges Olive Oil Light

3. Tata Salt Lite

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About C R Meena

(c) 2014 - 2016, Meena's Taste Mantra is the result of my ardent desire to share my recipes, with all who appreciate and celebrate food. These recipes are as a result of 60 years of cooking experience, influenced by tradition and exposure to various concepts, new recipes/ingredients and a passion for cooking - adapting to healthier alternatives.