Cauliflower with Chutney
by Tarla Dalal

Ready in minutes, you will love this delicious snack, whether as a tea-time treat or as a starter. Sautéed cauliflower is coated with a creamy coconut-coriander chutney and cooked till the flavours are absorbed. A dash of lemon juice imparts a welcome tang, while a topping of potato salli makes the cauliflower with chutney a crunchy feast!

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Cauliflower with Chutney recipe - How to make Cauliflower with Chutney

2 cups boiled cauliflower florets
2 tsp butter
salt to taste

To Be Ground Into A Smooth Paste (using Little Water)
1 cup chopped coriander (dhania)
2 green chillies , roughly chopped
1/2 tbsp grated fresh coconut
1/2 tsp sugar
1/2 tbsp lemon juice
salt to taste

For The Garnish
1/4 cup potato salli

Method

Heat the butter in a broad non-stick pan, add the cauliflower florets and salt and sauté on a medium flame for 1 minute.
Add the prepared paste, mix well and cook on a medium flame for 1 minute.
Serve immediately garnished with potato salli.

Nutrient values (Abbrv) per serving

Energy	67 cal
Protein	2.5 g
Carbohydrates	5.8 g
Fiber	3.7 g
Fat	3.7 g
Cholesterol	7.5 mg
Sodium	71.8 mg

Click here to view calories for Cauliflower with Chutney

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Reviews

vinalbhalerao

on 19 Mar 14 06:09 PM

Cauliflower with chutney. The chutney is made of fresh coriander, coconut and green chillies. Cauliflower when combined with this chutney taste really very good.