Harive soppina chutney recipe
Discover the flavorful Harive Soppina Chutney or Danntina Soppu Bajji recipe, complete with step-by-step pictures and an accompanying video guide. This chutney, made from amaranthus leaves, is not only incredibly easy to prepare but also delightfully delicious.To create this Harive Soppina Bajji or Gojju, you'll need amaranthus leaves, mustard, red chili, tamarind, jaggery, salt, and a tempering of aromatic spices. The combination of these ingredients results in a mouthwatering chutney that pairs excellently with rice or chapati.Follow the step-by-step instructions and visual aids to master this delectable Harive Soppina Chutney recipe, and enhance your meals with its delightful flavors.
Ingredients
- 1 bunch harive soppu or dantina soppu
- 1/2 tsp mustard seeds
- 2-4 red chillies
- 1/4 cup grated coconut
- Marble sized tamarind
- 1 tsp jaggery
- 1 tbsp cooking oil
- Salt as per your taste
Ingredients for tempering
- 2 tbsp 2 tbsp oil or ghee
- 1/2 tsp mustard seeds
- 1/2 tsp cumin seeds
- Pinch of turmeric
- Pinch of asafoetida
Instructions
- Clean and roughly chop the harive soppu or amaranthus leaves.
- Heat oil in a pan. Fry mustard and red chillies.
- Add in chopped leaves and start frying under medium flame.
- Add in salt and fry until soft.
- Transfer it into a mixie jar.
- Add in coconut.
- Also add in jaggery and tamarind.
- Grind it into a paste by adding required water.
- Prepare tempering with oil (or ghee), mustard and cumin seeds.
- Add in turmeric and asafoetida.
- Add in ground paste and required water. Give a quick mix and switch off the stove.
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