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VEGETABLE CHUTNEY

ArtichokeBeetBottlegourd
CabbageCarrotCauliflower (Below)
CornCucumber
Eggplant
Mixed VegetablePepper
PotatoPumpkinRadish
SnakegourdSpinach
Tomato
YamZucchini


VEGETABLE CHUTNEY - CABBAGE

Cabbage Chutney

Cabbage 1 small, chopped
Urad dal 2 tsp
Red chili whole 3
Asofoetida 1 tsp
Mustard Seeds 1 tsp
Channa dal 1 tsp
Peanuts 1/4 cup
Salt to taste
Oil 2 tbsp.


Take 1 tsp of Oil in a pan add 1 tsp of urad dal, whole red chilies and the Cabbage. Fry till the Cabbage looses its water, being careful not to blacken the chilies & urad. Let it cool and grind to a paste by adding water, as needed. In the same pan add the remaining oil and chaunce the mustard, adding the rest of the urad dal, channa dal and peanuts. Add the ground paste, asofoetida and salt. Keep stirring frequently as it cabbage may stick to the bottom of the pan.



VEGETABLE CHUTNEY - CARROT

Carrot Cardamom Chutney

1/2 cup fresh coconut chopped
1 cup carrot chopped
1/2 cup fresh orange juice
1/2 teaspoon cardamom crushed
2 pieces red chili fresh
2 tablespoon sugar
Salt to taste
1/4 cup lemon juice


Combine all ingredients in a blender and puree until smooth.



VEGETABLE CHUTNEY - CAULIFLOWER

Cauliflower Chutney

1 medium sized cauliflower
1 lime
3 tsp red chilli powder
2 tablespoon cumin powder
2 tsp cumin powder
2 tsp mustard powder
2 tsp methi powder
2 tsp salt
teaspoon asofoetida


Cut florets and soak in salt water for 25 minutes, then dry them on paper towel. Mix all spices including salt and add dried florets to it. Chaunce the mustard seeds and cumin, then add asofoetida and curry leaves. Pour this over florets and mix well. Add lemon juice and set aside for a day to season.

Gobi Chutney

Cabbage - 1 cups grated
Coriander Seeds 1 tsp. (roast them in a tsp. of oil)
Tamarind paste tbsp.
Green Chilies 4
Cumin seeds tsp.
Coriander leaves cup chopped
Curry Leaves 5
Asafetida a pinch
Oil 3 tbsp.
Salt to Taste


Heat oil in a pan and add grated cabbage to it, cover and cook on medium heat for 5-6 minutes or until the cabbage is soft and cooked. When cooled, grind cabbage, green chilies, coriander seeds, tamarind paste, coriander leaves and salt into a semi-fine paste. Remove. Chaunce the asofetida, curry leaves and cumin seeds. Fry till the seeds start to splutter. On medium heat carefully add the ground paste to the above and mix well for a minute. Remove from heat and offer hot.



MAIN CHUTNEY CATEGORIES

Fruit
Green
Miscellaneous
Nut
Pachadi
Sundal
Vegetable





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