Name: Fennel Seeds Chutney | Sombu Chutney Recipe
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Ingredients: 2 tsp Fennel Seeds; 1/4 Cup Grated Coconut; 4 to 5 Red Chilli; 3 to 4 Small Onion; Salt (To Taste); 1 tsp Mustard Seeds; 1/2 tsp Urad Dal; 1 Red Chilli; Few Curry Leaves; 3 tsp Oil

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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 recipe 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

Fennel Seeds Chutney | Sombu Chutney Recipe

Priya Santhamohan

Fennel Seeds Chutney or Sombu Chutney Recipe (Tamil) is prepared by grinding fennel seeds, coconut, small onion and chilli as main ingredient.

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Prep Time 5 mins

Cook Time 10 mins

Total Time 15 mins

Course Breakfast, Chutney Recipes

Cuisine South Indian

Servings 4 People

Calories

Ingredients

2 tsp Fennel Seeds
1/4 Cup Grated Coconut
4 to 5 Red Chilli
3 to 4 Small Onion
Salt To Taste

To Temper

1 tsp Mustard Seeds
1/2 tsp Urad Dal
1 Red Chilli
Few Curry Leaves
3 tsp Oil

Instructions

Peel small onion and grate coconut. In a mixer, add grated coconut, small onion, red chilli, fennel seeds, salt and grind it.
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.
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.
Serve it with hot idli's or ghee dosa.

Keyword Fennel Seeds Chutney, Sombu Chutney Recipe

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-step2
3. 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-step3

Serve it with hot idli‘s or ghee dosa.

Sombu Chutney Recipe

Tips for Sombu Chutney Recipe

1. Adjust red chilli’s according to your spice level.
2. Don’t use green chilli’s for this fennel seeds chutney.
3. Use only small onions for good taste.
4. Don’t overcook the sombu chutney recipe, 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 Recipe

Comments

Janet

October 7, 2016 at 2:58 am

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?

- Priya Santhamohan
  
  October 7, 2016 at 1:28 pm
  
  Hi!dry Coconut doesn’t work for this,fresh ones taste good and better.

Fennel Seeds Chutney | Sombu Chutney Recipe