The mix of mixed vegetables, also known as Chutney Veg, South Indian Veg Thogayal or Masala Vegetable Dip, is a tasty and healthy side dish made with a mixture of vegetables, spices and seasonal herbs. This Chutney is a perfect way to use remaining vegetables such as carrots, beans and cauliflowers, and has jumped with onion, garlic, ginger, green chillies and tomatoes to improve taste.
Vegetable chutney
After my carrot chutney recipe, I had the trust in trying the most sought after recipe that is made with vegetables. I’ve always dreamed of this recipe for a long time. I wanted to include a kind of vegetables in the Chutney, so it will make it tastier and more healthy. So I did it and did not even have a flavor that contains vegetables. It was so delicious. So try this and let me know how it ended. Take a look at my chutney recipes here.
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On vegetable chutney
This mixed recipe of Chutney Vegetables is an intelligent and delicious way to sneak vegetables in your daily meals. Origin of the Kitchens of Southern India where nothing should be wasted, this Chutney was made for the first time to use the remaining vegetables after a harvest festival.
It combines the goodness of vegetables such as carrots, beans, cauliflower and tomatoes with tamarind, ginger, garlic and green chillies for bold and spicy football. Perfect for dosa, Idli or also as Sandwich, this healthy chutney for dosa is rich in fiber, vitamins and flavor.
A tablespoon of this vegetable chutney brings the variety to your breakfast and makes it easy to include vegetables in each bite. With its vibrant color and irresistible aroma, this spicy recipe of Chutney is a must for those looking for homemade Chutney ideas and both nourishing and tasty.
Similar recipes
Copsicum Chutney
Chutney of onion
Chutney by beetroot
Chutney chutney pepper
Chutney of onion tomato
Chutney of tomato
Why does this recipe work?
Using vegetables such as beans, cauliflower and tomatoes, this recipe adds nutrients by reducing kitchen waste. It is a great way to add fiber and vitamins without making a separate curry.
Because I love this world recipeK – I love the way this Chutney makes so many vegetables pack without even making it. Even the demanding eaters have happily having fun with dosa or rice. This is not just a side dish, doubles like sandwich, a immersion For snacks or even a curry base. It is a real multi-tasker in my kitchen.
Whether you like your smooth or big chutney, this recipe easily adapts to the blender. Consistency can be customized to adapt to dosa, idli, chapati or rice.
Ingredients
Oil: You can use oil or gi for the recipe.
Onion: Adds a sweet sweetness and depth of flavor when skipped, forming the base of the Chutney.
Green chilli: He brings heat and sharpness, balancing the sweetness of vegetables and tamarind.
Ginger and garlic: He adds heat and a slight pepper Zing that completes the chutney’s earthy flavors.
Tomato: It provides tanks and humidity, helping to merge all spices and vegetables in a smooth chutney.
Vegetables: I used a mixture of carrots, cauliflower, green beans.
Pulp of tamarindo: It adds a sharp than that balances the sweetness of carrots and onions.
Storming the ingredients – I used mustard, URAD Dal, Cumin, Asafetida, dry red chillies.
Hack
Batch Cook and Freeze: Doubles the recipe and freezing in small portions. Defeat and fear fresh every time to enjoy a Chutney ready in a few minutes.
Add from or roasted walnuts: To make the chutney more creamy and full of proteins, melt in 1 tablespoon of Chana from the roast or some anachdi/arachids with vegetables.
Use mixed mixed vegetables: Use frozen carrots, beans and cauliflower instead of cutting fresh ones. Just microwave or steam them before adding.
Serve hot for better taste: The mixed vegetable chutney tastes better if slightly hot or ambient temperature. Avoid serving directly from the refrigerator.
Vegetable chutney (step passage)
Suggestions for experts
1. Do not cook the vegetables too much: Steam or microwave the vegetables until they are holding. Over cooking can make the chutney soft and reduce fresh flavor.
2. Always climb the aromatics first: Cooking onion, garlic, ginger and green chilli pepper before adding other ingredients builds a deep and tasty base for the chutney.
3. Use the vegetable broth: Do not discard the water used to steam the vegetables, contains nutrients and adds extra flavor to the chutney.
4. Let it cool before melting: The mixing of hot ingredients can affect consistency and taste. Lightly cool the mixture to obtain a smoother and more balanced chutney.
5. Regulates the tamarind and spices to taste: Depending on the preferences or the increase in the tamarind pulp, adjust the quantity to balance the mandate with warmth and sweetness.
6. Temperament just before serving (optional): iF. Do in advance, make the temperament just before serving to keep his creaking and the aroma.
7. Store in the fridge for 3-4 days: This Chutney remains fresh for a few days in an airtight container. Heat slightly or serve at room temperature for better taste.
8. Add a spoonful of butter clarified for wealth (optional): For a richer flavor, especially when using hot rice, mix a small spoonful of butter clarified before eating.
Variations
Carrot chutney recipe: Carrot’s chutney is a slightly sweet and earthy chutney based on jumping carrots, garlic and coconut, mixed in a creamy diffusion. It is beautifully combined with Idli, dosa and even chapati for a nourishing side dish.
Capsicum chutney recipe: Copsicum Chutney is a tasty and spicy chutney based on green or red peppers, roasted together with onions, chillies and tamarind. This chutney adds a smoky touch and is fine with breakfast or rice.
Chutney’s chutney recipe: The beetroot chutney is vibrant and rich, mixes the sweetness of the beets with spices, garlic and spicy tamarind. It is an excellent dive rich in iron that completes dosas, rotis and rice meals.
Brinjal’s chutney recipe: Brinjal Chutney or Kathirikai Chutney, is a soft and salty dish made with skipped linen, onions and spices, mixed and tempered mixed for an added flavor. It is a great way to enjoy the flour in a shape without sensational and tasty.
Redgge Pumpkin Chutney recipe: Chutney with ridge pumpkin (peerkangai thol thuvaiyal) is a traditional Tamil dish made with the nourishing leather of the ridge pumpkin, mixed with lentils, tamarind and green chillies. It is healthy, ecological and perfect for hot rice.
Kathirikai Chutney suct: The Kathirikai suct chutney is a chutney by Brinjal with the smoky taste made entire Brinjal roasted on an open flame, detaching the skin and crushing with spices, onion and tamarind. It is rustic, tasty and often served with kali or dosa.
Faq
1) Can I use any vegetables for this chutney?
YES! While carrots, beans, cauliflower and tomatoes are commonly used, you can include pumpkin, capsicum or even zucchini based on what you have.
2) Can I skip the temperament?
Temppering adds extra flavor and aroma, but you can jump it if you are in a hurry or you want a low oil version. Chutney still has a good taste without it.
3) Can I freeze the mixed vegetable chutney?
YES. Store in freezer containers in small portions. Defrost and make fresh temperament before serving for the best taste.
4) With what can I help this chutney?
It combines well with dosa, idli, chapati, rice, upma or even as sandwich or side for the paatas.
5) Can I do this chutney without onion and garlic?
Yes, for a no-garlic no-witch version, just jump and use more tomatoes and coriander leaves for balance of the flavor. It is still delicious.
6) Why is my chutney tasting bitter?
Garlic too cooked or too much zipper can cause bitterness. Always climb gently and use spices in moderation.
Other chutney recipes
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Vegetable chutney recipe
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Porze: 6 portions
Calories: 90Kcal
Nutrition
Service: 1portions | Calories: 90Kcal | Carbohydrates: 9G | Protein: 2G | Fat: 6G | Saturated fat: 0.5G | Polynsaturo fat: 2G | Monolysatuine fat: 4G | Trans fat: 0.02G | Sodium: 23mg | Potassium: 247mg | Fiber: 2G | Sugar: 4G | Vitamin A: 2049Iu | Vitamin C: 16mg | Soccer: 30mg | Iron: 1mg
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