Wednesday, 18 November 2009

Sabsige Soppu (Dill leaves) Chutney

This one comes from my MIL's kitchen. Its another, one of those typical South Canara dishes. I love it for another fact that Dill leaves help relieve my kiddo's occasional Colic pain. It helps pass the accumulated gas in his tiny tummy which is the actual cause for Colic. It soothes his delicate stomach walls and helps increase his digestive power too. Its an easy to do dish and good to taste!


Grated Coconut- 2 tbsp
Sabsige soppu- Few leaves (only)
Tamarind- 1 inch peice
Hing/Asafoetida- A pinch
Dry roasted Channa dal/Chickpeas lentil- 1 tsp
Red Chilly-1
Salt to taste
Oil- 1 tsp
Urad dal- 1 tsp
Mustard seeds- 1/2 Tsp
Curry leaves- Few

Grind Coconut, Dill leaves, Tamarind, Hing, Dal and Red chilly to a fine paste. Add salt to taste. In a pan, heat the oil. Add Urad dal and Mustard seeds. When the mustard seeds splutter, add the Curry leaves. Season the Chutney with this tempering. Enjoy with Rice, Idly or Dosa!

Preparation Time: 15 Minutes
Serves: 2 people


  1. I am weary of trying dill but hearing all the health benefits and your yummy recipe.. even I might just give it a shot. Thanks for sharing.

    1. No need to be wary of dill - it's a wonderful plant! We eat it here in Canada a lot: the leaves, stem, flowers and seeds are all edible. The seeds are more licorice or anise flavoured while the leaves and stem have the traditional dill flavour. We often make pickled cucumbers or carrots with it, put it with beets in soup (borscht) or put dill leaves with new potatoes or potato salad. You can make a cream sauce with it over fish. You can make "beetniks" which are small pieces of bread dough wrapped in beet leaves, baked and then covered in dill sauce. Sooo good! You can dry the leaves in a dehydrator and cook with it in the winter months - I love dill in curried salmon or other curry dishes and in omelettes and other dishes. There is so much you can do with dill :) I highly recommend it! And it grows and grows everywhere if you let it - my garden is full of volunteer dill. I give it away and freeze it, eat it, dry it, etc. Good stuff. So now I'm looking for what else to do with it. Today I brought home about 5 cups of it, once I cut it up. We shall see what good recipe I find! This one looks good! Peace and thanks, Rachel.

    2. Thank you so much, that was so interesting and helpful. God bless ya!

  2. Sounds gr8 and looks really delicious!!!

  3. My mom being a great fan of dill leaves chutney.. Somehow I never dare to eat it.. But your pics made me get tempted. So wud give it a try!

  4. I've never tried making chutney from dill leaves but I know it must taste wonderful! I love the taste of dill with yogurt (like Greek tzatziki) and also in curry with aubergine. Yummy! This would be wonderful mixed with some mashed aubergine and warm roti! Great recipe!

  5. Never knew v could make chutney out of dill leaves...sounds really interesting and ur recipe is also very will try this ...

  6. Very new dish for me..sounds great!!!

  7. Sounds very new to me.. but looks delicious!

  8. Sounds new and delicious...

  9. first time here dear..u have lovely place dear...thanks for ur comments..from now on will be peeking here frequently.....and started fallowing ur blog...continue ur good work.

  10. never heard of chutney in with dil leaves.looks yummy.

  11. totally new..............looks delicious dear.

  12. Hey Vidya,First Time I ever heard of this Dill Chutney,this sounds very delicious as I know the Health Benefits of this Green Veggie....Must Try Recipe....

  13. Yum! This sounds great and refreshing! I love that it can be served with many dishes!


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