Mixed Vegetable Chutney
Delicious tangy and spicy chutney made with carrots, capsicum, onions and tomatoes. It can be paired with most South Indian breakfasts.
Equipment
- Pan
- Knives and Cutting Board
- Mixer grinder
- Spatula
Ingredients
- 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
Instructions
- 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.