Step-by-Step Guide to Make Super Quick Homemade Mixed veg chutney (without coconut)

Mixed veg chutney (without coconut).

Hey everyone, I hope you are having an incredible day today. Today, we're going to prepare a distinctive dish, mixed veg chutney (without coconut). It is one of my favorites. This time, I am going to make it a little bit tasty. This is gonna smell and look delicious.

Mixed veg chutney (without coconut) is one of the most popular of recent trending foods in the world. It's enjoyed by millions every day. It's easy, it's quick, it tastes delicious. They're nice and they look wonderful. Mixed veg chutney (without coconut) is something that I have loved my whole life.

To get started with this particular recipe, we must prepare a few ingredients. You can cook mixed veg chutney (without coconut) using 14 ingredients and 17 steps. Here is how you cook it.

The ingredients needed to make Mixed veg chutney (without coconut):

1. {Get 1/2 of Cucumber (with peels) -.
2. {Make ready 1/2 of Carrot (with peels) -.
3. {Make ready 1 of Tomato -.
4. {Make ready 1 of Onion -.
5. {Take handful of Mint leaves - a.
6. {Make ready 1 of Tamarind lemon water small - size soaked in.
7. {Get 4 - 5 cloves of Garlic - (optional).
8. {Get 1 tsp of Urad dal -.
9. {Take 1 tsp of Channa dal -.
10. {Make ready 1 of Red chilli -.
11. {Take of Salt - as needed.
12. {Get 4 tsps of Oil -.
13. {Take 1/2 tsp of Mustard seeds -.
14. {Get 5 - 6 of Curry leaves -.

Instructions to make Mixed veg chutney (without coconut):

1. Wash cucumber and carrot nicely (scrub them if needed) and chop them into small cubes with their peels intact.
2. Chop tomato and onion roughly.
3. Heat a pan, add 1 tsp of oil.
4. Fry urad dal, channa dal and red chilli till the dals turn light brown.
5. Take it out into a mixer jar and let it cool.
6. In the same pan, add 2 tsp of oil.
7. Fry onions till they turn translucent.
8. Add tomatoes and a pinch of salt. Fry till they soften a bit.
9. Add cucumber and carrot pieces. Mix well and add 2-3 tsp of water.
10. Cover and cook in medium flame for 3-4 minutes.
11. Once they are cooked, add tamarind and mint leaves and saute for a minute.
12. Add required salt, mix well and let it cool.
13. First, dry grind the dals+red chilli into a coarse powder.
14. Add the sauteed veggies into the mixer jar and grind along with the dry powder into a slightly coarse paste.
15. Transfer the chutney to a serving bowl.
16. Heat a small pan. Add 1 tsp of oil, fry mustard and curry leaves and add them to the chutney..
17. Serve along with idli, dosa or adai.

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