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Sunflower Seeds Chutney

25 Oct

Sunflower Seeds Chutney.

Sunflower seeds are roasted till golden brown in color. The seeds are then ground into fine powder along with roasted red chiles. Finally yogurt is added to the mixture and made into a smooth paste just before tempering with spices. Serve sunflower seeds chutney with idly, dosa, etc…
Makes: around 1 Cup of Sunflower Seeds Chutney.


Sunflower Seeds 1/2 Cup
Yogurt 2 Tbsps
Whole Red chiles 2
Tamarind 1 inch Piece
Cumin Seeds a Pinch
Salt to taste


Mustard Seeds 1/4 tsp
Cumin Seeds 1/4 tsp
Urad Dal 1/4 tsp
Broken Dried Red Chiles 3 – 4
Curry Leaves 5
Oil 1/2 tsp

Method of preparation:

Roast the sunflower seeds on low flame till they turn golden brown in color.
Add few drops of oil to the pan, add red chiles, cumin seeds, tamarind and roast them for couple of seconds.

Grind the red chiles into fine powder along with cumin seeds.
Then add the roasted sunflower seeds and grind again into fine powder.
Finally add the yogurt, salt and grind into smooth paste.
Remove the chutney onto a bowl.

Heat oil in a pan, add all talimpu ingredients in order.
When mustard seeds start spluttering, remove from heat and add to the above chutney bowl.
Serve sunflower seeds chutney with idly, dosa etc…
Notes: Make sure to roast the sunflower seeds well.

Suggestions: Adjust the consistency of the chutney with water.
Variations: Add cilantro to the tempering if desired.
Other Names: Sunflower Seeds Chutney.