Monday, February 9, 2015

Mixed vegetable chutney


Vegetable chutney
Vegetable Chutney


I bought Premier mixer 2 years back but didn't happen to see the manual given. Last week, I got to see the manual and was glancing through it. To my surprise, there are so many recipes. And the first one which impressed me in that recipe book is this Vegetable chutney. What a wise way to include chayote and carrot in a chutney. This is definitely a hit recipe and it can be given to kids as well as a side dish for idli , dosa. There is no way, the kids going to find the veggies inside this chutney. This chutney is super delicious, tasty and of course healthy.

I have added only 4 red chilies. As we are adding carrot and chayote, it will add a sweet flavour to the chutney and hence the spice level of this chutney is mild. If you want it spicy, then you can add one or more red chilies to the recipe.

This chutney can be served along with Idli , dosa, rava onion dosa, chappathi, upma, parathas and ven pongal


Ingredients (serves for 4)


onion (thinly sliced) - 1/2 cup ( 1 cup size= 240ml)
dry red chilies - 4
gram dal - 2 tablespoon
carrot (chopped) - 1/2 cup
chayote / chow chow (chopped) - 1/2 cup
tomato (chopped)- 3/4 cup
oil - 4.5 tsp
grated coconut - 1/3 cup
coriander leaves - 1 fist full
mustard seeds - 1 tsp
curry leaves - 2 sprigs
asafoetida - a pinch
salt- as needed


Method:


  • Heat 1/2 tsp of oil in a vessel and roast gram dal, 1 sprig of curry leaves and dry red chilies. Allow it cool
  • Heat 2 tsp of oil in the same vessel and fry sliced onions
  • once the onions become transparent, add chopped carrot and chayote
  • Once the veggies are cooked 3/4th, add the chopped tomato
  • cook till the tomatoes become mushy
  • finally add grated coconut and coriander leaves.
  • Mix well. Switch off the flame and allow to cool thoroughly
  • put roasted red chili and gram dal in the mixie / blender and powder it 
  • add the fried vegetables and grind it to a smooth paste. Transfer it to a bowl
  • heat 1 tsp of oil and add mustard seeds, asafoetida and 1 sprig of curry leaves
  • Once the mustard seeds splutters , pour it over the chutney
  • Serve as a side dish for idli, dosa, chappathi, upma or pongal.
  • You can increase the spice level by adding more red chilies



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