vegetable chutney | andhra mixed vegetable pachadi
Try making the vegetable chutney by parveen for your family today. The step-by-step guidance provided by parveen will help you master the vegetable chutney. The delicious flavours hidden in the vegetable chutney will make it a hit amongst both children and adults. The humble and simple vegetable chutney is the perfect dish to make for those days when you are feeling lazy and can’t understand what to make. But don’t be fooled by the simplicity of the vegetable chutney because this dish hides some of the most amazing and tantalizing flavours you will ever come across. Get your family involved in the cooking process of the vegetable chutney and enjoy a lovely day cooking and spending time with your family-a perfect Sunday afternoon activity to do for the entire family (if I may say so). Food cooked with love has a different taste altogether and when the entire family is involved in the cooking, the whole process of making vegetable chutney will be so much more enjoyable.
Prep time
Cook time
Total time
Ingredients (240 ml cup used)
- 3 to 4 tender small egg plants / Brinjals
- 4 to 6 green chilies slit (adjust to suit your taste)
- ½ tsp cumin
- 1 tbsp Coriander leaves chopped
- Fistful of finely chopped carrots (or veggies of your choice)
- Fistful of finely chopped raw onions
- 1 tbsp Lemon juice or tamarind pulp (adjust)
How to make the recipe
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Wash and pierce eggplants with knife randomly to prevent bursting while roasting them. We are not going to chop them, just roast as it is in oil or on the flame.
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Fry the chilies in 1 tsp oil. Set aside to cool.
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Fry Eggplants in 2 tsp. oil till they are completely cooked from inside. Set aside to cool and peel the skin.
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Add the chilies, egg plants, salt & cumin to a grinding jar and grind or pulse to get the desired texture. Transfer it to a bowl.
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Add the raw veggies, coriander leaves and lemon juice. Mix well and serve.
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vegetable chutney needs no seasoning. Serve with rice or paratha.
