We need to have a yummy tasty collection of chutney recipes up our sleeve every time we enter the kitchen and begin to wonder about the sides.
While the usual coconut chutney by default is made mindlessly however tempting and tasty, we need to look beyond those three or four usual chutneys to bring a variety to the breakfast or tiffin dishes.
A wonderful way to incorporate as many vegetables in your diet in different ways is the mixed veg chutney which seems to be the best bet as one cannot guess what has gone into it , yet it is finger licking good , minus the coconut.
1 cup peeled finely diced yellow pumpkin
2 ripe tomatoes finely chopped
2 big onions, chopped or 1 cup of shallots
1 carrot grated or chopped finely.
A small piece of ginger
1 tbsp tamrind paste
1/2 cup finely chopped coriander leaves
1 cup of finely chopped red bell peppers
2 green chillies
A pinch of turmeric powder
salt to taste
2 tbsp sesame oil
some curry leaves for garnishing.
1 tsp udad dal
1 /2 tsp mustard seeds
3 red chillies
In a pan, add the oil, let it heat up, add the chopped vegetables, including green chillies,ginger, coriander leaves, . and sautee till they appear soft and cooked. Remove and keep aside.
When cooled, grind to a paste .
Again in the same pan add some more oil, let the mustard seeds splutter, brown the udad dal ,red chillies, sprinkle the curry leaves, add the vegetable puree , tamrind, turmeric powder, salt.
By sauteing the ground vegetable mixture again in the pan with oil and seasonings ensures there is no trace of raw taste in the vegetables and keeps the chutney good for long hours .
You can add 2- 3 tbsp of freshly grated coconut to the vegetable s while grinding.
Add garlic if you like.