Looking for a unique, earthy, and tangy side dish? This Colocasia Leaf Chutney blends the rich flavor of colocasia leaves with spices, dried mango powder, and a hint of jaggery. Perfect with hot rice, crispy papad, or even as a side for dosa and roti, it’s a traditional recipe that brings comfort and zest to your plate.
Ingredients
2 medium onions (roughly chopped)
3 green chillies
1‑inch ginger piece
3 garlic cloves
2 medium colocasia leaves (veins removed, roughly chopped)
4 dried Kashmiri red chillies
1 spoon dried mango powder (amchur)
Salt (to taste)
½ spoon jaggery powder
2 spoons roasted Bengal gram (chana dal)
4 spoons sesame oil
½ teaspoon mustard seeds
1 teaspoon cumin seeds
Method
Step 1: Prep the Leaves
Remove the thick central veins from the colocasia leaves. Roughly chop and set aside.
Step 2: Sauté the Base
Heat 2 spoons of sesame oil in a pan.
Add onions, garlic, green chillies, and ginger. Sauté for about 5 minutes on medium flame.
Add colocasia leaves and Kashmiri chillies. Cook for another 7–8 minutes until softened.
Step 3: Grind the Chutney
Transfer the mixture to a mixer jar and let it cool slightly.
Add dried mango powder, salt, jaggery powder, and roasted Bengal gram.
Grind into a thick paste without adding water.
Step 4: Tempering
Heat 2 spoons of oil in a small pan.
Add mustard seeds; once they splutter, add cumin seeds.
Pour this tempering over the chutney and mix well.
Serving Suggestions
Serve hot with steamed rice, a drizzle of sesame oil, and crispy papad.
Also pairs beautifully with dosa, roti, idli, or uttapam.
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