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I love sauces! They’re such an excellent way to add flavour to a meal. My favourite is Watercress chutney, a vibrant green chutney packed with flavour and nutrients in abundance. It requires less than 10 ingredients and less than 10 minutes to prepare!
Health benefits of watercress
Watercress is a superfood. It is rich in vitamins, containing over 50 vital vitamins and minerals. Gram for gram contains more calcium than milk, more folate than bananas, more Vitamin C than oranges and more Vitamin E than broccoli.
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What is a chutney?
Chutney is a flavourful condiment originating from India. You can customize the spice level and serve with appetizers, chaats, rice, salad bowls, sandwiches, and more!
How to make watercress chutney?
This chutney is very simple and quick to make. The hero ingredient is watercress, which adds freshness and an excellent savoury taste.
Start by washing the watercress in cold running water.
Heat oil in a medium-sized pan. Once the oil is hot, add the cumin seeds and let them toast well. Add the chopped green chilli and stir well for a minute.
Add the washed watercress. You do not have to chop the watercress. Add the entire bunch with stems and leaves.
Mix well for a minute till the leaves wilt slightly and switch off the flame.
Transfer the mixture to a small blender. Add salt, water and blend till smooth.
Transfer to a bowl and add the yoghurt. Mix well and enjoy!
This chutney tastes fantastic with salad bowls, rice bowls, rotis, naans, chaats, sandwiches, and many more. I make this almost once a week and everyone in my family loves it. I hope you love it too. It is:
gluten-free
savoury
packed with flavour
vibrant green
quick and easy
and so versatile!
Storage instructions
Watercress chutney will keep in the refrigerator for up to 3 days or in the freezer up to a month. Prepare in advance and freeze the chutney in an ice-cube tray: defrost the needed quantity.
If you try this recipe, please let me know in the comments and don’t forget to leave a rating. I love hearing from you!
Recipe
Watercress chutney
Ingredients
- 100 g watercress washed well
- 1 tablespoon cumin seeds
- 2 tablespoon sunflower oil or any vegetable oil
- 1 green chilli deseeded and roughly chopped
- 1 teaspoon salt
- 2 tablespoon water
- 2 tablespoon yoghurt
Instructions
- Start by washing the watercress in cold running water.
- Heat oil in a medium-sized pan. Once the oil is hot, add the cumin seeds and let them toast well. Add the chopped green chilli and stir well for a minute.
- Add the washed watercress. You do not have to chop the watercress. Add the entire bunch with stems and leaves.
- Mix well for a minute till the leaves wilt slightly and switch off the flame.
- Transfer the mixture to a small blender. Add salt, water and blend till smooth.
- Transfer to a bowl, add the yoghurt and mix well.
- Taste and adjust the amount of salt. Add more water if the chutney is too thick. Enjoy!
Notes
- Nutrition values are a rough estimate for guidance.
- Skip the chilli if you prefer a mild version.
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