Chopped vegetables – 4 cups
This can include Cauliflower, Carrot, Peas, Bitter Gourd, Lime, Capsicum, Raw Mango, Beet root, Beans & Lime.
Small onions – 10 nos optional.
Garlic – 10 pods
Ginger – 50 gms
Turmeric Powder – 1 tsp
Powdered Fenugreek – 2 tsp
Chili Powder – as per spice requirement
Sesame Oil – 1 cup
Lime juice – 4 big lemons
Asafeoetida – 1 tsp
Salt – to taste
Wash all vegetables thoroughly and pat them dry. Dry it under the fan for a while to get rid of moisture if any.
Cut into small cubes. Carrots and beetroot can be gated too.
Heat oil in pan and add Mustard. When it splutters add the small onions, ginger and garlic.
Fry for a while and add Asafoetida.
Add rest of the vegetables and all other ingredients and fry in low flame for a couple of minutes to remove moisture completely.
Remove from heat and allow to cool.
Add lime juice after it has cooled down and mix well.
Transfer to a dry jar and store inside the refrigerator.
If you add plenty of Raw Mango you can reduce quantity of lime juice.
Ensure there is sufficient oil to cover the pickle. This helps preserve it longer.
Vegetables should be totally dry before using them.
Tired of the usual coconut and tomato chutneys? Running out of ideas? Time to innovate.
Small Onions – 100 gms Capsicum – 1 medium Tomato – 1 big Grated Radish – 1/3 cup Garlic – 5 cloves Red chilies – 2 Green chilies – 2 Tamarind – Small piece Urad Dal – 1 tlbsp Mustard – ½ tsp Oil – 2 tlbsp Salt to taste
Heat oil in a pan and add urad dal and the chilies and fry till the dal is brown and roasted.
Add onions + garlic and fry till it is translucent or light brown in color in low heat.
Add capsicum and radish and sauté for two minutes. Add tomatoes and fry for a minute. Keep aside to cool.
Add the fried ingredients to a mixer jar and add tamarind + salt. Grind to a smooth paste.
Heat little bit of oil and add mustard. When it splutters switch off the stove and pour this over the ground chutney.
Tips: Add or reduce chilies according to your spice requirement You can add any other vegetable that may be available. But ensure that they blend well in terms of flavor In case you have raw mango on hand you can substitute it for tamarind. Grate and sauté it with the vegetables
By: Mrs. Mira Balachandran; email@example.com