I am a big broccoli fan! I love to stir fry or oven roast Broccoli florets for a variety of different dishes. However, I don’t usually use the entire broccoli for these dishes. I end up having a handful of broccoli stalks/ stems leftover that I don’t want to waste.
So, my solution was to turn it into chutney! I added roasted peanuts and a bit of soy sauce for an Indo-Chinese flavor! However, you could omit the soy sauce if you prefer a more basic Indian style chutney.
This Indo-Chinese chutney works as a great side. But, you could also use it as a base for noodles or fried rice. Either way, it’s a simple and tasty way to use up broccoli stalks!
Broccoli Chutney
Cuisine: Indo-Chinese16
tbsp2
minutes5
minutes20
kcalA chutney made from Broccoli stalks and peanuts with a hint of Indo-Chinese flavor
Ingredients
Instructions
- Place a small frying pan on the stove and heat at a medium flame.
- Once the frying pan is hot, add 1 tsp of oil and 1/2 cup peanuts. Roast for 1 min.
- Add 1 clove of garlic, 1/2 inch ginger, and 2 green chilis. Roast for 1 more min. Take off flame and keep aside to cool.
- Once the peanuts are cool, transfer to a small blender/food processor.
- Add 1 cup of broccoli stalk pieces, 1/2 tsp soy sauce, and a pinch of salt.
- Blend smooth. Add a bit of water if required. Enjoy your chutney as a side or as a base for noodles or fried rice. 🙂
Notes
- If you want more of an Indian flavor instead of Indo-Chinese, omit the soy sauce and add more salt instead.
- Store this chutney in the fridge for up to a week.
- This chutney works great as a side or as a base for other Indo-Chinese dishes such as noodles or fried rice.
- This is a fun recipe that I came up with. I hope you love it!
- Vegan Option: This dish is Vegan! 🙂
Did you make this recipe?
I hope you all try this recipe out! I would love to see your own adventures in cooking! Please take a pic and share them with me on Instagram/Facebook @chaitrascreations.
