I’m excited to share with you some more (yes, they are never-ending!) chutney recipes from my mum’s kitchen. These are chutneys made from veggies – trust my mum to be innovative with chutney-making! These chutneys have a relatively small shelf life and won’t last much longer than 4-5 days in the refrigerator, so stick to small quantities.

If you haven’t seen my older recipe posts, see here and here for Series 1 and Series 2 of ‘The Chutney Chef‘.

Without further ado, let’s get started!

Tomato garlic chutney

What you will need
3 tbsp. groundnut oil (or any flavourless oil)
1 tsp. mustard seeds
A pinch of asafoetida
A pinch of fenugreek seed powder (made from dry roasted fenugreek seeds)
1 whole garlic, peeled and finely diced
4 large tomatoes, finely diced
1 tsp. red chilly powder
Salt and sugar to taste

Method
Heat oil in a non-stick saucepan. Add the mustard seeds and allow them to splutter completely. Now add the asafoetida and the fenugreek powder. Next, add the garlic and sauté for 2-3 minutes. Finally, add the tomatoes and the red chilly powder. Add salt and sugar to taste. Cook the tomatoes on a medium flame for 10-15 minutes until they are completely cooked and reduced (until the tomatoes release the oil into the pan).

Carrot chutney

What you will need
2 carrots, peeled and grated
1 tbsp. groundnut oil (or any flavourless oil)
1/2 cup grated fresh coconut
3 green chilies
1/2 tsp. split black lentil (urad dal)
1/2 tsp. split chickpea lentil (chana dal)
4-5 curry leaves
2-3 sprigs of fresh coriander, washed, towel dried and roughly chopped
1/2 inch piece ginger, chopped
A pinch of asafoetida
Salt and jaggery (or sugar) to taste
1 tbsp. juice of tamarind

For the seasoning
2 tsp. groundnut oil (or any flavourless oil)
1/2 tsp. mustard seeds
1/4th tsp. split black lentil (urad dal)
1/4th tsp. split chickpea lentil (chana dal)
4-5 curry leaves
Pinch of asafoetida (hing)
1 dry red chilly, quartered

Method
Heat oil in a non-stick saucepan. Add urad dal, chana dal, asafoetida. Allow them to roast. Add the carrots, ginger, green chilies, curry leaves, and fresh coriander. Sauté till the carrot is partially cooked. Add salt and jaggery to taste. Add the tamarind juice. Add coconut and sauté for a minute.

Allow it to cool and grind to a coarse paste.

Seasoning method
In a small non-stick pan, heat the oil. Add the mustard seeds, allow them to splutter. Add the rest of the seasoning ingredients and roast for 2 minutes. Allow the seasoning to cool and add it to the ground chutney.

Ridge gourd chutney

What you will need
2 tbsp. groundnut oil (or any flavourless oil)
1 ridge gourd, cubed with the peel (tender)
1 tsp. split black lentil (urad dal)
3-4 green chilies
3-4 sprigs fresh coriander, washed, towel dried and roughly chopped
1/4 th cup grated desiccated coconut
1 tsp. white sesame seeds
8-10 curry leaves
A pinch of asafoetida
Salt to taste
A pinch of sugar
1.5 inch piece of dried, deseeded tamarind

Method
Heat oil in a non-stick saucepan. Add the urad dal and sesame seeds. Once they are roasted, add all other ingredients, except the desiccated coconut. Cover and cook on a medium flame until the ridge gourd is soft and tender. Cool, and grind coarsely along with the desiccated coconut. Add water while grinding, if absolutely necessary.

Until next time, happy chutneying! XOXO