Mixed Vegetable Chutney

Popular South Indian breakfasts like idli, dosa, vada, etc, are usually paired with Chutney and Sambar. While restaurants usually serve coconut chutney and Tomato chutney, you can make chutneys with various other vegetables. That way, you can incorporate different vegetables into your meals. I have also often seen that even if people don’t like a certain vegetable, they usually don’t mind eating it when served in the form of a chutney. So, making chutney with different vegetables is also a great way of serving vegetables to those picky eaters in your family 🙂

I made Mixed Vegetable Chutney recently when I had a little bit of everything in the kitchen, but not enough to make sabzi/side dish for four people. So, I decided to make a chutney and serve them with idli. The picture here shows Mixed Vegetable Chutney with Millet Idli. Check out the recipe for Millet Idli here.

If you are looking for chutney recipes that go well with South Indian breakfasts or with steamed rice and ghee, check out my 13 Chutney recipes that you can pair with South Indian Breakfasts.

Now, let’s start with the recipe for mixed vegetable chutney:

Equipment Needed:

• Pan
• Knives and Chopping board
• Mixer grinder
• Pan for Tempering
• Spatula

Ingredients Needed for Mixed Vegetable Chutney:

• 2 tbsp Groundnut Oil
• 1 tsp Chana Dal
• 1 tsp Urad Dal
• 1 tsp Cumin Seeds
• 3-4 Garlic Cloves; chopped
• ½ tsp Fenugreek Seeds
• 10-15 Curry Leaves
• 3-4 Dry Red Chillies
• 1 Medium-Sized Onion; chopped
• 1 Medium-Sized Carrot; chopped
• 1 Medium-Sized Red Capsicum; chopped
• 1 Small Tomato; chopped
• 1 tsp Tamarind Pulp
• Salt; to taste
• 1 tbsp Grated Coconut
• Water; as needed

Ingredients for Tempering

• 1 tbsp Groundnut Oil
• 1 tsp Urad Dal
• 8-10 Curry Leaves
• ⅓ tsp Asafoetida

Some Notes about Ingredient Sourcing in Germany:

Read my articles about various ingredients you can buy from German Supermarkets here.

You can buy the Indian ingredients needed for his recipe from Spiceland, Frankfurt. Their quality is good, prices reasonable and they deliver all across Germany.

Method to Make Mixed Vegetable Chutney:

• Heat Oil in a pan. Add Chana Dal, Urad Dal, Cumin Seeds, Fenugreek Seeds and garlic. Fry them on medium heat for 15-20 seconds.
  
  
  
• Add Dry Red Chillies and Curry Leaves. Fry them on medium heat for 10-12 seconds.
  
  
  
• Add onions. Fry them on medium heat till they turn translucent.
  
  
  
• Add Carrots and Capsicum. Fry on high heat for about 30 seconds.
  
  
  
• Add tomatoes, salt and tamarind.
  
  
  
• Reduce the heat to medium. Cover and cook for 2-3 minutes.
  
  
  
• Turn off the heat and let the mixture cool completely. In a mixer jar, add grated coconut followed by the fried mixture.
  
  
  
• Grind to a paste. Add water to aid in grinding and to get a smooth consistency.
  
  
  
• Transfer this ground paste to the serving bowl.
  
  
  
• Prepare the tempering by heating oil on a pan and adding Urad Dal, Curry Leaves and Asafoetida.
  
  
  
• Fry them on medium heat till the Urad Dal turns golden brown. Put it on the ground Chutney.
  
  
  
• Serve with Idli/dosa.
  
  

Here is the recipe in printable format:

Check out other recipes from my kitchen here.

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