Ekpani Chutney | Brahmi Leaves Chutney | Ondelaga Chutney
Ekpani chutney or Brahmi leaves chutney is easy to make dip bursting with flavors and can be prepared in less than 5 minutes. No cooking is involved.
Prep Time5 minutes mins
Total Time5 minutes mins
Course: Dinner, Lunch
Cuisine: Andhra Pradesh, Coastal Karnataka, Kerala, Mangalore, sri lanka, Tamil Nadu, Udupi
Diet: Vegan
Servings: 8
Calories: 53kcal
- 2 handful Ekpani or Brahmi leaves
- 1 cup Coconut grated
- 1 inch Ginger pieces
- 5 Green chilies (adjust to taste)
- 1 small ball Tamarind (small ball, approx. 1 tbsp)
- 2 tablespoon Jaggery
- ½ to 1 teaspoon Salt , adjust to taste
Nicely wash the ekpani or Brahmi leaves in water.
2 handful Ekpani
In a blender, add the washed Brahmi leaves with very little water (optional, approx 1 or 2 tbsp) and blend for a few seconds. To this, add grated coconut, ginger, green chilies, tamarind, jaggery, salt with very little water and blend to form a thick, smooth paste. Check out the video for ekpani chutney. 1 cup Coconut, 1 inch Ginger pieces, 5 Green chilies, 1 small ball Tamarind, 2 tablespoon Jaggery, ½ to 1 teaspoon Salt
The chutney is ready. Transfer it to a serving bowl and keep it in the refrigerator till you are ready to use.
- Because you are adding coconut, this chutney tastes good when prepared and eaten fresh.
- You can use dry (desiccated) or fresh or frozen coconut.
- Adjust all the ingredients to taste.
- Secret tip: More the leaves better the taste and flavor. See the amount that I add here.
Calories: 53kcal | Carbohydrates: 6g | Protein: 0.4g | Fat: 3g | Saturated Fat: 3g | Polyunsaturated Fat: 0.04g | Monounsaturated Fat: 0.1g | Sodium: 241mg | Potassium: 42mg | Fiber: 2g | Sugar: 4g | Vitamin A: 26IU | Vitamin C: 4mg | Calcium: 3mg | Iron: 0.3mg