Fennel Seeds Chutney | Sombu Chutney Recipe

By : | 2 Comments | On : September 28, 2016 | Category : breakfast, Chutney Recipes

Fennel Seeds Chutney
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This Fennel Seeds Chutney or Sombu Chutney (Tamil) is prepared by grinding fennel seeds, coconut, small onion and chilli as main ingredient. As a kid, whenever I visit my grandmom’s house in Srirangam, Trichy, she used to make this chutney with hot ghee dosa’s. Still I could recollect those nostalgic memories about the taste of this chutney. As all of us know munching on a few fennel seeds will refresh our breath after an odorous meal and get rid of bad breath. Fennel seeds is good for reducing obesity, as it suppresses the appetite and creates a feeling of fullness and it works as a natural fat buster by breaking down the fats. As I could not find this version of sombu chutney in internet elsewhere, I called my mom to pass this recipe to me. Also I am very happy that I am the first to share this version of Sombu Chutney / Fennel Seeds Chutney through my blog.

Fennel Seeds Chutney 1

Fennel Seeds Chutney


Fennel Seeds Chutney | Sombu Chutney

Recipe Cuisine: South Indian |  Recipe Category: Breakfast / Chutney Recipes
Preparation + Cook Time: 15 minutes  |  Serves: 3 to 4

Ingredients
  • Fennel Seeds – 2 tsp
  • Grated Coconut – 1/4 cup
  • Red Chilli – 4 to 5
  • Small Onion – 3 to 4
  • Salt – To taste
To Temper
  • Mustard Seeds – 1 tsp 
  • Urad Dal – 1/2 tsp 
  • Red Chilli – 1
  • Curry Leaves – Few 
  • Oil – 3 tsp
Method

1. Peel small onion and grate coconut. In a mixer, add grated coconut, small onion, red chilli, fennel seeds, salt and grind it.
fennel-seeds-chutney-step1

2. Add water little by little and grind it to a smooth paste. In a pan, temper with all the ingredients in the table ‘To Temper’. Transfer the grinded chutney to the pan. sombu-chutney-step23. Now pour little water. Cook in low flame for 5 to 7 minutes until the raw smell of the onion leaves and the chutney thickens. Also close the pan with a lid else the chutney splutters. Stir in between or the chutney gets burnt at the bottom. Switch of the flame.
sombu-chutney-step3Serve it with hot idli’s or ghee dosa.

Sombu Chutney 1

Sombu Chutney

Tips

1. Adjust red chilli’s according to your spice level.
2. Don’t use green chillies for this fennel seeds chutney.
3. Use only small onions for good taste.
4. Don’t overcook the sombu chutney, or make it dry.
5. Use gingelly oil while tempering, which gives nice flavour.
6. You can add slightly little more fennel seeds for dominant fennel flavour as per your preference,

Sombu Chutney

Sombu Chutney

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Comments (2)

  1. posted by Janet on October 7, 2016

    Hi! This sounds so good! I’ve never had it (I live in the US), but I’d love to make it. It is possible to use dried coconut or will only fresh work?

      Reply
    • posted by Priya Santhamohan on October 7, 2016

      Hi!dry Coconut doesn’t work for this,fresh ones taste good and better.

        Reply

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