Tomato, Onion and Carrot Chutney – Simple,Quick and Awesome!

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Superfast, Super quick , Super delish and uses ingredients most often found in your pantry . The best part about this is the fact that it is so versatile and has a burst of flavors all in one. You can keep the consistency thick enough to make it into a sandwich spread, or add a dollop on your burger when grilling. Or thin it out a bit and it become the most awesome chutney for Idli, Dosa(i), Adai, Upma .. You name it! Slightly vary the flavor and you have a super hit dip on your hands for those multi grain chips.. Oh! you can let your imagination run wild. But trust me, this is one chutney you will not regret to add to your list of must- do’s or repertoire.

 Ingredients:

  • Channa Dal or skinned peanuts : 1 Tbsp
  • tamarind paste : 1/2 tsp
  • Onion : 1 big , Chopped fine
  • Tomato: 1 big Chopped fine
  • Carrots: 1 big, peeled, Chopped fine
  • Cilantro : 1/4 cup, Chopped fine
  • Mint: 1/4 cup ,Chopped fine
  • Oil: 2 tsp
  • Green chilies : 2
  • Red Bydagi chilies : 2
  • Salt : 1 tsp

Method:

  • In a skillet, heat one tsp of oil and fry the channa dal or peanuts if using to golden brown.
  • Also add in the red Bydagi chilies and fry them.  Next add in the green chilies to fry it a bit more.
  • Scoop it all out in a plate to cool it down a bit.
  • Add in one more tsp of oil in the same skillet and fry the onions, tomatoes and carrots in the  sequential order. Take care to ensure these are nicely cooked/sautéed.
  • Turn off the flame and add in the chopped cilantro and mint and stir it in. The residential heat in the pan is enough to slightly wither the greens and take the edge of the raw nature of it.
  • Scoop this out on a second plate to cool the contents.
  • In a blender, dry grind the channa dal  or peanuts with the red chilies initially into a dry rough grind. Next add in the green chilies, tamarind paste, sautéed veggies and salt and blend very well without water.
  • Add in a few tablespoons of water to thin out according to need , but ensure it is given a final whirl in the blender before use.
  • That’s it! Simple and ready for a multitude of uses.

Notes:

  • Don’t’ have channa dal or peanuts? Try using split urad dal or  almonds. Works like a charm and don’t be shy to experiment a bit.
  • Don’t have red Bydagi chiles?Add in a tsp of kashmiri mirch powder or simply exclude it from the recipe.
  • Mint and cilantro can be mutually exclusive in this recipe or added with a bit of sweet basil and you have a completely different flavor.
  • Add in sautéed ginger and introduce a new variation to this.Want to add garlic? Yes yes you may do so, but ensure again it is sautéed very well.
  • Uses: sandwich spread, relish, topping, accompaniment to dosas, idli, rotis, upma and more, dip for multi grain chips and crackers, veggie dips.
Tomato Onion Carrot Chutney
Serves 8
Super quick chutney/relish made from onions, tomatoes and carrotsand bursting with natural flavors of mint and cilantro. Great as dip, spread or chutney!
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Prep Time
15 min
Cook Time
15 min
Total Time
30 min
Prep Time
15 min
Cook Time
15 min
Total Time
30 min
Ingredients
  1. Channa Dal or skinned peanuts : 1 Tbsp
  2. Tamarind paste : 1/2 tsp
  3. Onion : 1 big , Chopped fine
  4. Tomato: 1 big Chopped fine
  5. Carrots: 1 big, peeled, Chopped fine
  6. Cilantro : 1/4 cup, Chopped fine
  7. Mint: 1/4 cup ,Chopped fine
  8. Oil: 2 tsp
  9. Green chilies : 2
  10. Red Bydagi chilies : 2
  11. Salt : 1 tsp
Method
  1. In a skillet, heat one tsp of oil and fry the channa dal or peanuts if using to golden brown.
  2. Also add in the red Bydagi chilies and fry them. Next add in in the green chilies to fry it a bit more.
  3. Scoop it all out in a plate to cool it down a bit.
  4. Add in one more tsp of oil in the same skillet and fry the onions, tomatoes and carrots in the sequential order. Take care to ensure these are nicely cooked/sauteed.
  5. Turn off the flame and add in the chopped cilantro and mint and stir it in. The residential heat in the pan is enough to slightly wither the greens and take the edge of the raw nature of it.
  6. Scoop this out on a second plate to cool the contents.
  7. In a blender, dry grind the channa dal or peanuts with the red chilies initially into a dry rough grind. Next add in the green chilies, tamarind paste, satueed veggies and salt and blend very well without water.
  8. Add in a few tablespoons of water to thin out according to need , but ensure it is give a final whirl in the blender before use.
  9. That's it! Simple and ready for a multitude of uses.
Notes
  1. Don’t' have channa dal or peanuts? Try using split urad dal or almonds. Works like a charm and don't be shy to experiment a bit.
  2. Don't have red Bydagi chiles? Add in a tsp of kashmiri mirch powder or simply exclude it from the recipe.
  3. Mint and cilantro can be mutually exclusive in this recipe or added with a bit of sweet basil and you have a completely different flavor.
  4. Add in sautéed ginger and introduce a new variation to this.
  5. Want to add garlic? Yes yes you may do so, but ensure again it is sautéed very well.
  6. Uses: sandwich spread, relish, topping, accompaniment to dosas, idli, rotis, upma and more, dip for multi grain chips and crackers, veggie dips.
VeggieRumblings http://www.veggierumblings.com/

2 comments

  1. I would like to try this with Pita Chips..looks yummy!

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