Ingredients and Method to make Mixed Vegetable Chutney
1 medium onion cut fine (pyaaz/ vengayam)
1 large carrot cut fine (gajar)
1/2 cup diced tomatoes (tamatar/thakkali)
2 stalks celery ends removed cut fine (can be substituted with one additional large carrot, see notes)
1 Tbsp oil
1 thin sliver ginger cut fine (adrak/inji)
3/4 tsp cumin seeds (jeera/jeeragam)
3 Thai or Indian variety green chillies (or to taste) (hara mirch/ pachai molagai)
1 dry red chili (or to taste) ( optional)
salt to taste
approximately 1/2 cup water
Heat oil in a medium sized heavy bottom pan. Add cumin seeds to it, when cumin seeds begin to splutter, add green chillies and dry red chili (if using).
Then add onions and saute until onions become transparent.
Then add ginger, stir a couple of times and add tomatoes and saute until tomatoes turn soft and mushy.
Now add carrots and celery, salt to taste and water and keep the pan covered, stir occasionally until the vegetables become soft and cook.
Remove from heat and keep aside until the vegetables cool down to room temperature
Using a blender/ mixer grind this mixture until it forms a smooth paste.
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Serve along with dosai/ idli or use as a spread in a sandwich or as a dip for vegetables or chips
Serves approximately 2 to 3
Refrigerate the balance in an air tight container and use within a couple of days.
Notes :
If you cannot find or do not have celery you can use an additional large carrot in place of celery and proceed with the rest of the recipe in the same manner.
1 medium onion cut fine (pyaaz/ vengayam)
1 large carrot cut fine (gajar)
1/2 cup diced tomatoes (tamatar/thakkali)
2 stalks celery ends removed cut fine (can be substituted with one additional large carrot, see notes)
1 Tbsp oil
1 thin sliver ginger cut fine (adrak/inji)
3/4 tsp cumin seeds (jeera/jeeragam)
3 Thai or Indian variety green chillies (or to taste) (hara mirch/ pachai molagai)
1 dry red chili (or to taste) ( optional)
salt to taste
approximately 1/2 cup water
Heat oil in a medium sized heavy bottom pan. Add cumin seeds to it, when cumin seeds begin to splutter, add green chillies and dry red chili (if using).
Then add onions and saute until onions become transparent.
Then add ginger, stir a couple of times and add tomatoes and saute until tomatoes turn soft and mushy.
Now add carrots and celery, salt to taste and water and keep the pan covered, stir occasionally until the vegetables become soft and cook.
Remove from heat and keep aside until the vegetables cool down to room temperature
Using a blender/ mixer grind this mixture until it forms a smooth paste.
The copyright of this content belongs to Veginspirations.com
Serve along with dosai/ idli or use as a spread in a sandwich or as a dip for vegetables or chips
Serves approximately 2 to 3
Refrigerate the balance in an air tight container and use within a couple of days.
Notes :
If you cannot find or do not have celery you can use an additional large carrot in place of celery and proceed with the rest of the recipe in the same manner.
