Lettuce Chutney Recipe – Authentic South Indian Green Chutney

Last Updated on 2 months by Neha Deshmukh

Lettuce Chutney Recipe – Authentic South Indian Green Chutney

Hey everyone! Today I’m sharing a recipe that always surprises people – Lettuce Chutney! Yes, you read that right. It’s a vibrant, flavorful South Indian chutney that’s a little different from your usual coriander or mint versions. I first stumbled upon this when my ajji (grandmother) was trying to use up all the lettuce from her garden, and honestly, it’s been a family favorite ever since. It’s so refreshing and a fantastic way to add some greens to your meal.

Why You’ll Love This Recipe

This lettuce chutney is seriously addictive. It’s quick to make – ready in about 10 minutes – and requires minimal cooking. Plus, it’s a fantastic way to use up lettuce, especially if you have a lot on hand. It’s a little bit different, a little bit unexpected, and totally delicious! It’s a wonderful accompaniment to idli, dosa, vada, or even as a spread for sandwiches.

Ingredients

Here’s what you’ll need to whip up this delightful chutney:

• 7-8 lettuce leaves
• 1 cup desiccated coconut flakes
• 1 tablespoon coriander seeds
• 1 teaspoon cumin seeds
• 2 tablespoons chana dal (split chickpeas)
• 3 dried red chillies
• Water, as required
• Salt, as required

Ingredient Notes

Let’s talk ingredients! Using lettuce in a chutney might sound unusual, but it lends a lovely mild sweetness and a beautiful green color. Don’t worry, it doesn’t taste just like salad!

• Lettuce: Any variety works, but I prefer using Indian lettuce or butter lettuce for its mild flavor.
• Coconut: Desiccated coconut is super convenient, but freshly grated coconut (about 1 cup) is even better if you have it.
• Spices: The coriander and cumin seeds are the backbone of South Indian flavor. Don’t skip them!
• Chana Dal: This adds a lovely nutty texture and helps bind the chutney.
• Red Chillies: Spice levels vary hugely in South Indian cuisine. I use 3 dried red chillies for a medium spice. Feel free to adjust to your liking – more for a fiery kick, less for a milder flavor. Some people even use green chillies!
• Salt: Always adjust to taste.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, give those lettuce leaves a really good wash. Then, blanch them in boiling water with a pinch of salt and a tiny dash of turmeric (about ¼ teaspoon) for 3-4 minutes. This helps retain the vibrant green color and softens the leaves. Drain them well and let them cool completely.
2. Now, let’s roast the spices! In a dry pan, dry roast the coconut flakes, coriander seeds, cumin seeds, chana dal, and red chillies over medium heat. Keep stirring constantly to prevent burning. You’ll know they’re ready when the coconut turns golden brown and fragrant – this usually takes about 5-7 minutes. Let everything cool down completely.
3. Once cooled, add the blanched lettuce and the roasted ingredients to a blender.
4. Grind everything into a smooth paste, adding water a little at a time as needed. You want a consistency that’s spreadable but not too runny.
5. Transfer the chutney to a bowl, give it a taste, and adjust the salt as needed. And that’s it!

Expert Tips

• Roasting is Key: Don’t skip roasting the spices and coconut. It really brings out their flavors.
• Cooling is Important: Make sure everything is cool before blending. Hot ingredients can make the chutney bitter.
• Water Control: Add water gradually while blending to achieve the desired consistency.

Variations

• Vegan Adaptation: This recipe is naturally vegan!
• Spice Level Adjustments: As I mentioned, adjust the number of red chillies to control the heat. You can also add a pinch of black pepper for extra warmth.
• Regional Variations:
  • Tamil Nadu Style: Some Tamil Nadu recipes add a small piece of ginger and a few curry leaves while roasting the spices.
  • Kerala Style: In Kerala, a squeeze of lime juice is often added to the chutney for a tangy twist. My friend’s mom always adds a tiny bit of tamarind pulp too!

Serving Suggestions

This chutney is incredibly versatile! Here are a few of my favorite ways to enjoy it:

• With idli and dosa – a classic pairing!
• As a dip for vada and pakora.
• Spread on sandwiches or wraps.
• Served alongside rice and rasam.

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 5 days. The color might fade slightly over time, but the flavor will still be fantastic.

FAQs

• Is this chutney best served fresh? Yes, it tastes best when freshly made, but it’s still delicious for a few days after.
• Can I use other greens instead of lettuce? Absolutely! Spinach, fenugreek leaves (methi), or even amaranth leaves (chaulai) work beautifully.
• What is the best way to roast the spices? Roast them over medium heat, stirring constantly, until fragrant and lightly browned.
• How can I adjust the consistency of the chutney? Add more water for a thinner consistency, or more coconut for a thicker one.
• Can this chutney be frozen? While you can freeze it, the texture might change slightly upon thawing. It’s best enjoyed fresh or refrigerated.

Enjoy this unique and flavorful lettuce chutney! I hope it becomes a new favorite in your kitchen. Let me know what you think in the comments below!