How to make Vegetable Chutney Clean and chop all the vegetables. I have used carrot, cabbage, brinjal, chayote, pumpkin and beans. You can also use vegetables like bottle gourd, broad beans and capsicum. Heat 4 tbsp of oil in a kadai, when the oil is hot, add mustard seeds. When mustard seeds splutters, add urad dal, 5-6 red chillies and saute until dal turns golden brown.
Once dal turns golden brown, remove from pan. In the same pan, add chopped onions, green chillies and ginger. Saute until onions turn transparent. When onions turn transparent, add all the vegetables – carrot, cabbage, chow chow, pumpkin, beans and brinjals and salt needed. Add little water and cook covered.
Once the vegetables are cooked, add the tomatoes and cook until tomatoes turn soft.
Add coriander leaves, curry leaves, grated coconut, soaked tamarind and hing. Cook for a few more minutes.
Turn off the heat and leave it to cool. Once it cools, grind red chillies and urad dal with a little vegetable mix to a smooth paste. Then add the rest of the vegetables and grind it coarsely. Check for salt. Vegetable chutney is ready.
Enjoy nutritious and healthy vegetable chutney with idli, dosa, parathas and rice. It tastes great when mixed with hot rice and sesame seed oil. When you are making this chutney for idli or dosa, make it a little watery, by grinding it with a little water. Read More
