Indian Borage (Dodda Patre) Chutney-2


Dodda Patre Leaves

In the last post, I shared a recipe for making a chutney out of Dodda Patre leaves. Here is another recipe to make Dodda Patre chutney.


15-20 Dodda Patre leaves washed, pat dried and chopped

1 tbsp Urad Dal

1 tsp Sesame seeds

½ cup grated Coconut

8-10 corns of Pepper

½ tsp Tamarind juice

Salt to taste

2 tsp oil

For the seasoning (optional)

1 tsp oil; 1/4 tsp mustard seeds; 1 red chili


  1. Heat oil. Fry the chopped Dodda Patre leaves till it changes color.
  2. Dry roast the urad dal till it turns slightly brown. Set it aside. Repeat this with the Sesame and Pepper corns, one after the other and set aside.
  3. Dry roast the coconut for a minute.
  4. Grind the fried leaves, the roasted ingredients with the tamarind and salt to a coarse paste with very little water.
  5. Heat oil. Add mustard seeds. When it splutters, add the red chili. Add the ground paste and mix well.

Indian Borage or Dodda Patre Chutney

Serve with rice, dosa or chapathi. This chutney also serves as a good spread for sandwiches.


One thought on “Indian Borage (Dodda Patre) Chutney-2

  1. Pingback: Coconut Chutney-1 | thejoyofhealthycooking

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