Farali chutney or Phalahari chutney recipe – made from coriander leaves, green chilies, and coconut; eaten during the vrat or Hindu fasting. It goes perfect with farali batata vada or sabudana vada.
❤️ About This Farali Chutney Recipe
In Gujarat, we prefix the word ‘Farali’ to any fasting food. Hence the name of the chutney is farali chutney.
This chutney is also known as Phalahari chutney. Phalahari = phal (fruit) + ahaar (food or diet). That means a diet that consists of fruits (it also includes dried fruits, dairy, some root vegetables, and herbs). So fasting food is also called ‘Phalahari’ in some parts of India.
This chutney is made during the vrat or upvaas. As Navratri fasting going on, I have made it yesterday to serve with sabudana vada. Apart from this chutney, I do make the coconut chutney for vrat as well.
🧾 Ingredients For Sabudana Vada Chutney
Here is the pic of the ingredients you’ll need to make this sabudana vada chutney recipe. You’ll need only 6 ingredients + 5 mins + 1 blender.
- Cilantro (Coriander leaves): It is the base of the chutney. For a variation, you can try adding some mint leaves.
- Green chilies: Adjust the amount as per your liking spice level. I mostly prefer the spicy version as all the fasting recipes are slightly on the mild side, so this spicy chutney gives a kick and little flavor punch.
- Dry coconut: Instead, you can use peanuts.
🥣 Storage Instructions
- In the refrigerator, this farali chutney stays good for 4-5 days in an airtight container.
- In the freezer, it stays good for up to 3 months. Store in small portions (like ice cube trays or silicone molds), freeze and then transfer to a freeze-safe ziplock bag.
🍽 Serving Ideas For Farali Chutney
Serve on the side as a dipping sauce with farali batata vada, sabudana pakora, sabudana vada, sweet potato tikki or sabudana thalipeeth during the fasting days or vrat.
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📋 Recipe Card
Farali Chutney For Sabudana Vada
- 1 ½ cups Cilantro or coriander leaves one small bunch
- 3 Green chilies
- 4 tablespoons Desiccated coconut or fresh grated coconut
- 1 ½ teaspoon Lemon juice
- ½ teaspoon Sugar
- Rock salt (Sendha namak) to taste
- Wash cilantro very well and roughly chop it for easier grinding.
- Take all the ingredients into the blender or grinder with very little water. Quick Tip – first add water into the grinder and then other ingredients for the easier grinding process with less water.
- And grind it into the smooth paste.
- Remove it to the bowl and serve.
- Instead of dry coconut, you can try with peanuts.
- Try adding some mint leaves for some variation.
I make a variant of this, where I blend green chillies, coriander leaves, onions, garlic, green pepper and dill, and then add salt and some vinegar so that it will keep for a few weeks in the fridge. I think the addition of dill is from the Caucasus region. I will try your recipe next time, as it sounds a little less fierce than mine!
I do add onion and garlic sometimes. But this chutney we eat on fasting days. Thus this is simple with minimal ingredients.