Vegetable chutneys have become my recent addiction m trying out chutneys with leftover veggies. Veggies give good flavor n adds its nutritious value to the chutney. 

What you need:
Tindora / Kovakkai – 10 nos
Yellow Bell Pepper – 1/2 no, chopped
Onion -1 no, chopped
Tomato – 1 no, chooped
Red chilli – 5 nos
Green chilli – 2 nos
Tamarind paste – 1/4 tsp
Grated coconut – 2 tbsp
Coriander n Mint leaves – fistful
Oil – 2 tsp
Mustard – 1 tsp
Salt as reqd

How to make:
Heat 1 tsp oil fry the red chillies remove and set aside, same pan fry onions, green chilli, tindora, bell pepper and cook till they soften. Now add tomatoes, salt and cook again till everything turns mushy.

Switch off the stove add grated coconut, coriander, mint leaves and saute well and and allow it to cool.

Grind it along with red chillies and tamarind paste add dash of water and salt if reqd. Heat a tsp of oil, add mustard seeds, when it splutters, pour it over the chutney and serve with hot idlies.


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