Chutney made of vibrant greens and rich veggies are vegetarian heaven. A natural multivitamin. This vegan, vegetarian cruelty-free dish leaves you a priceless satisfaction especially when you make at home. Try it once. Incorporate brightly colored vegetables into your diet. Being on an all-natural diet rich in leafy greens, fresh vegetables, and brightly colored produce that you see in the farmers market and local market have a lot of health benefits. Make your way through the farmers’ market today.
Chutney is staple food in Southern India. Chutneys can be made with a variety of vegetables. Mix n match a wide variety of vegetables, nuts, seeds, and nuts to make rich, enticing, exquisite chutney. Aromatic spices with vegetables, nuts in tampering makes chutney an ultimately delicious and healthy. Chutneys are made of such unique blend of vegetables, nuts and oils, that they are loaded with iron, vitamins and antioxidants. Traditionally, vegetables are cooked in spices and crushed with the hand a mortar pestle. Chutney is usually consumed with rice with ghee poured on top.
Lately with low carb conciousness, people prefer to eat chutneys as homemade dips for tortilla chips, pita chips, south indian snacks as sakinalu, janthikalu and karappusa. They make excellent all-natural condiments too. Chutneys are one of the easiest recipes to make. Chutney can be made with little effort and a handful of fresh ingredients. Secret for perfect chutney is balanced amount of vegetables, chillies, salt and a sour agent usually tamarind. Optionally jaggery can be added. Salt, chillies, sourness and sweet blends into a unique tasty dish. Check out few home-made all natural chutney recipes here.
- 3 cups cilantro
- 1 small white or red onion chopped
- 5-10 green chillies depending on your spice level
- 5 garlic cloves
- 1½ tbsp sesame seeds
- ½ tsp - coriander seeds
- ¼th tsp - pure turmeric powder
- ½ inch tamarind ball
- 3-4 tsp healthy oil preferably coconut
- ½ tsp - jeera (cumin)
- ¼ tsp - mustard seeds
- 1 tsp - urad dal
- 5-8 curry leaves
- Soak tamarind in little water for at least 15 minutes. Rub and squeeze pulp.
- Pour oil in a pot. Heat to medium.
- Add onion, cilantro, green chilies and garlic. Cook for 5 minutes. Add salt, close lid and cook for another 10 minutes.
- Turn off the stove and let it cool.
- Roast sesame seeds and coriander seeds.
- Add sesame seeds and coriander seeds to blender. Grind to a powder.
- Add cilantro mixture and tamarind juice.
- Grind the mixture to course. Not to paste. Remove into
- Prepare for tampering.
- Pour oil in a small pot. Add mustard seeds.
- When mustard seeds splutter, add cumin. Cook till golden brown.
- Add urad dal, cook till golden brown
- Add curry leaves. When they stop spluttering, add turmeric powder.
- Add hot tampering to the cilantro mixture. Mix well.
- Serve hot with rice, quinoa or cooked cracked wheat.