Spicy Veg Chutney

Recipe by
Total Time:
15-30 minutes
Serves: 4
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Boil Recipe
Difficulty: Medium

Take a look at more Pickles-Chutneys Recipes. You may also want to try Sambal Belacan , Prawn Chutney, Kohlrabi Kimchi, Chettinad Thengai Chutney

Rate This Recipe

Ingredients

  • Besan - 3 tbsp
  • Onions - 3
  • Tomatoes - 4
  • Green chillies - 5
  • Ginger paste - 1/4 tsp
  • Garlic paste - 1/4 tsp
  • Turmeric powder - 1/4 tsp
  • Mustard seeds - 1/2 tsp
  • Coriander - 2 tsp, chopped
  • Chilli powder - 1/2 tsp
  • Oil - 2 tbsp
  • Salt - to taste
  • Curry leaves - 10
  • Lemon juice - 1 tsp

How to Make Spicy Veg Chutney

  • Mix besan in 2 cups of water.
  • Cut onions, tomatoes and green chillies into small pieces.
  • Pour oil in a heated kadai. Add mustard seeds, curry leaves and allow to sizzle.
  • Add cut tomatoes, onions and green chillies.
  • Add 2 cups of water and boil for 5 minutes.
  • Add ginger paste, turmeric powder, salt, garlic paste and chilli powder.
  • Add the besan paste (besan paste must be of pouring consistency - add more water if required and mix well to avoid any lumps) and boil for 3 minutes.
  • Transfer into a serving bowl.
  • Garnish with coriander leaves and lemon juice.

EXPLORE CATEGORIES