Today i would like to share with you a few chutneys ,with vegetables. Any hotels or
restaurants would serve you with coconut chutney,tomato chutney ,coriander
chutney and sambhar with dosai or iddli ,or any other rotis,which is also good.But it is
too good and healthy if you could transform a vegetable into a chutney.Children who are
choosy with vegetables,can be given a cheat treat with these healthy chutneys.
Well i’m gonna give a few recipes i have tried ,so do try and send me your comments.
Carrot’n’Tomato chutney.
2 carrots
2 tomatoes
small piece ginger
1/2 tsp-1tsp.chilli powder
1/2 tsp jaggery
salt to taste
1/4 tsp pepper powder (optional)
1/4 tsp.cummin powder(optional)
Method
Grind the carrots,tomatoes,and ginger to a paste.
Heat oil.Add mustard seeds,dry chillies and curry leaves.
Next add rest of the ingredients and cook till its thick and you see oil coming out ,for
10 minutes on a slow fire.Its ready to serve now.
Root vegetables like radish and beetroot also can be made the same way.
Ridge Gourd ,chow chow ,Banana stem,White pumpkin,Bottle gourd ,Brinjal,Snake
gourd can be made by this same method and ingredients.Peels of vegetables like ridge
gourd can be used to make this chutney and its my favourite too..
Lets get into the recipe.
Ingredients
Any vegetable listed above chopped 100 gm
6-8 red dry chillies
1 tblsp.urad dal(ulundu)
1 tblsp.bengal gram dal or tuvar dal
1 tblsp coriander seeds
1 tsp.cummin seeds
1/2 tsp pepper
a small piece of tamarind
1 tsp.jaggery or sugar
a pinch of asafoetida
salt to taste
For tempering
oil,mustard seeds,curry leaves.1-2 dry chillies
Heat a tblsp of oil and saute the vegetable till soft,and set aside.
In the same pan,roast the rest of the ingredients till urad dal looks brown.
Then add tamarind and saute for 2 minutes.
Powder the spices,then put in the sauteed vegetable,and grind to a coarse paste.
Temper with mustard seeds and curry leaves and cook for 2-3 minutes.
Will be posting few more interesting chutneys soon.
