Sunflower seeds chutney is a combination of sunflower seeds, tomatoes, and fragrant spices. If you want to make sunflower seeds at home, follow my step-by-step guide.
KEY TAKEAWAYS
- Sunflower seeds chutney is a nutritious and flavorful condiment to enhance the taste of your meals.
- Use a clean moisture free glass container to store the chutney in the refrigerator.
- You can serve the chutney with sandwiches, snacks, vadas, Indian bread, rice, salads, pakoras or fritters. You can also pair it with Sout Indian dishes like idli, dosa, upma, and others.
- Sunflower seeds chutney offers a distinct nutty, tangy, savory, and earthy taste.
- Try sesame chutney, pumpkin chutney, or flaxseed chutney for a different taste.
I discovered the joy of having sunflower seeds chutney in my aunt’s place in Siliguri. Before that it did not even think such a wonderful recipe existed in Indian cuisine. I never imagined simple sunflower seeds can be made into such an exquisite chutney recipe. Thank you, Aunty! Since then, I often make this chutney at home for my kids especially. My husband also likes it a lot. It has surely become my homemade staple since then.
How to Make Sunflower Seeds Chutney? (Step by Step Guide with Images)
Step 1: First cut the tomatoes into small cubes.
Step 2: Now, take a frying pan, and heat it on a low flame on your gas stove. When it is hot, put 2 tbsp of white oil in it. When the oil heats up, put 100 gm of sunflower seeds in it.
(Pro tip: You can use any brand of white oil according to your preference).
Step 3: Stir the seeds for about a few minutes until they start to change their color.
Step 4: When the sunflower seeds are fried nicely and have turned to a golden-brown color, add the tomato cubes to it. Stir them to mix the seeds and the tomato cubes nicely.
Step 5: Now add two pieces of fresh green chilies to the content in the pan, cutting them into small pieces. You may use a pair of scissors to cut them. You may also break them roughly into halves if you prefer.
Step 6: Continue stirring the ingredients until the tomatoes soften. It will take about 5 to 6 minutes more on a medium flame. At this point, turn the flame of your gas stove off and let the mixture cool down completely at room temperature.
Step 7: When the ingredients have cooled down completely, take a clean grinder and transfer them into it.
Step 8: Now, add about 1 tsp of regular table salt, 10 deskinned cloves of fresh garlic, and 1 tsp of cumin seeds to the content in the grinder.
(Pro tip: You may add more or less according to your taste preference).
Step 9: Now blend the mixture to get a fine paste. Mix it nicely.
Step 10: Now, check the consistency.
(Pro tip: You can add water to the paste at this point and blend it again to get the desired consistency if you think it is too thick for you. Do not add water when you blend it initially and always add water gradually. Remember, if you add too much water, it will be runny and you will not be able to take it back).
Step 11: When you are happy with the consistency, transfer the paste to a bowl.
Step 12: Spread a few mustard seeds on top of the paste to garnish it and your tasty, homemade sunflower seeds chutney is ready to be consumed with idli, dosa, upma, vada, and a range of other snacks and dishes.
Recipe Card
Sunflower Seeds Chutney
Ingredients
- 100 gm sunflower seeds
- 250 gm tomatoes
- 2 tbsp oil
- 2 pieces green chilies
- 10 cloves garlic deskinned
- 1 tsp cumin seeds
- 1 tsp salt
- 1/2 cup water or as needed
- Mustard seeds For garnishing
Instructions
- First cut the tomatoes into small cubes.
- Now, take a frying pan, and heat it on a low flame on your gas stove. When it is hot, put 2 tbsp of white oil in it. When the oil heats up, put 100 gm of sunflower seeds in it. (Pro tip: You can use any brand of white oil according to your preference).
- Stir the seeds for about a few minutes until they start to change their color.
- When the sunflower seeds are fried nicely and have turned to a golden-brown color, add the tomato cubes to it. Stir them to mix the seeds and the tomato cubes nicely.
- Now add two pieces of fresh green chilies to the content in the pan, cutting them into small pieces. You may use a pair of scissors to cut them. You may also break them roughly into halves if you prefer.
- Continue stirring the ingredients until the tomatoes soften. It will take about 5 to 6 minutes more on a medium flame. At this point, turn the flame of your gas stove off and let the mixture cool down completely at room temperature.
- When the ingredients have cooled down completely, take a clean grinder and transfer them into it.
- Now, add about 1 tsp of regular table salt, 10 deskinned cloves of fresh garlic, and 1 tsp of cumin seeds to the content in the grinder. (Pro tip: You may add more or less according to your taste preference).
- Now blend the mixture to get a fine paste. Mix it nicely.
- Now, check the consistency. (Pro tip: You can add water to the paste at this point and blend it again to get the desired consistency if you think it is too thick for you. Do not add water when you blend it initially and always add water gradually. Remember, if you add too much water, it will be runny and you will not be able to take it back).
- When you are happy with the consistency, transfer the paste to a bowl.
- Spread a few mustard seeds on top of the paste to garnish it and your tasty, homemade sunflower seeds chutney is ready to be consumed with idli, dosa, upma, vada, and a range of other snacks and dishes.
