Vegetable Chutney is a nutritious chutney prepared with mixed vegetables like carrot, cabbage, pumpkin, capsicum, brinjal, etc. We have made carrot chutney, cabbage chutney and many more chutneys with vegetables but this is a mixed vegetable chutney. It can be had as a side dish for rice, chapati, parathas, idli and dosas. It is a great way to use leftover vegetables in the fridge. This healthy chutney is easy to make and tastes delicious with hot rice and ghee. Let see how to make vegetable chutney by following this easy vegetable chutney recipe. Check more healthy and tasty Chutney Varieties.
Vegetable chutney is a nutritious chutney prepared with a mix of vegetables like carrot, cabbage, beans, pumpkin etc. It tastes delicious with rice. It can be had with rotis and parathas.
- 2 Onion chopped
- 3 Tomatoes chopped
- 1 inch Ginger piece
- 3 Green chillies
- 1/4 cup Coconut grated
- Coriander leaves fistful
- Curry leaves fistful
- Tamarind small marble size ball
- Salt needed
- 1/3 cup Carrot chopped
- 4-5 Beans
- 1/3 cup Cabbage
- 1/3 cup Chayote (chow chow)
- 1/3 cup Pumpkin
- 1/3 cup Brinjal
- 3-4 tbsp Oil sesame seed oil preferable
- 1 tsp Mustard seeds
- 2 tbsp Urad dal
- 5 Red Chillies or as needed
- 1/8 tsp Asafoetida/Hing
Heat oil. When oil is hot, add mustard seeds, urad dal, hing and red chillies.
Saute until dal turns golden brown.
When dal turns golden brown, remove from pan. Set aside.
In the same pan, add onions, ginger, green chillies and saute until it turns transparent.
Add all the vegetables, salt needed and cook covered.
Once the vegetables are cooked, add chopped tomatoes.
Cook until tomatoes are soft.
Add coriander leaves, curry leaves, hing, grated coconut, tamarind and cook for a few more minutes.
Turn off the heat and leave it to cool.
Once it cools, grind it coarsely along with red chillies and urad dal.
Enjoy vegetable chutney with rice, chapati, parathas or idli dosa.
You can also use vegetables like bottle gourd, radish, broad beans for this chutney. Even if you do not have all the vegetables mentioned in the recipe, you can still make this super healthy chutney.
How to make Vegetable Chutney
Clean and chop all the vegetables. I have used carrot, cabbage, brinjal, chayote, pumpkin and beans. You can also use vegetables like bottle gourd, broad beans and capsicum.
Heat 4 tbsp of oil in a kadai, when the oil is hot, add mustard seeds.
When mustard seeds splutters, add urad dal, 5-6 red chillies and saute until dal turns golden brown.
Once dal turns golden brown, remove from pan.
In the same pan, add chopped onions, green chillies and ginger.
Saute until onions turn transparent.
When onions turn transparent, add all the vegetables – carrot, cabbage, chow chow, pumpkin, beans and brinjals and salt needed. Add little water and cook covered.
Once the vegetables are cooked, add the tomatoes and cook until tomatoes turn soft.
Add coriander leaves, curry leaves, grated coconut, soaked tamarind and hing. Cook for a few more minutes.
Turn off the heat and leave it to cool.
Once it cools, grind red chillies and urad dal with a little vegetable mix to a smooth paste.
Then add the rest of the vegetables and grind it coarsely. Check for salt.
Vegetable chutney is ready.
Enjoy nutritious and healthy vegetable chutney with idli, dosa, parathas and rice. It tastes great when mixed with hot rice and sesame seed oil.
When you are making this chutney for idli or dosa, make it a little watery, by grinding it with a little water.
Are only this combo of veggies recommended or can it be any mix ?
Also is whole or split urad dal used in the tempering?
You can use any vegetables. You can use whole or split dal.
Thank you for this amazing recipe ! Followed it to the T although I forgot to add Cabbage, although I had planned to add it ! This is going to become a regular dish on our menu. Went superbly well with rice, roti, dosa and bread !
Hi Padhu, amazing recipie. Ivam going to try soon. Just a question, how long can you store it for?
2 days in the refrigerator.