Mixed Vegetable Chutney (Dip)
How’s everybody doing?? I am very happy and excited!! Why?? Well I know all my FB friends know, this is for the rest of you. I had submitted a recipe few months ago to Holland Bulb Farms -2012 recipe contest. And I received news on last Friday that I won the 3rd place in the veggie/fruit category Yay!! This is the first ever cooking competition that I participated in and won!! And they featured my recipe on their blog. And I won a giftcard!!
The winning recipe – Pasta with Spinach, Garlic and Breadcrumbs. It is one of my personal favorites and I am so glad it won! Okay, now that I’ve told you all, I can come back down to earth and share a recipe with you as I always do
I have a really really simple, healthy and delicious recipe for you today, which is also very versatile. Serve it as a dip with your favorite chips, or use it like a pesto to make some pasta or go the Indian way and serve it up with some roti/rice. This recipe is inspired from the recipe that one of my reader, Praveena sent me. Praveena is from Andhra Pradesh in India and I love the food from Andhra. Ever since I told Praveena this, she has been very gracious and has sent me numerous recipes that sound amazing! In fact I told her she should have her own blog!!! But she has a toddler who keeps her busy. But don’t worry, I will try all her recipes and share them with you here.
I know no other state in India that has as many chutney or pachadi recipes as there are in Andhra. They have a mind boggling variety, using just about anything and everything!! Praveena sent me this recipe for a mixed vegetable pachadi, that sounded perfect as a dip with some tortilla chips. I also enjoyed eating this pachadi the traditional way, mixed with piping hot rice and a nice healthy spoonful of ghee 😀 Thank you Praveena!! This will also taste wonderful with pasta. Just cook some pasta, add in this chutney and some cheese of your choice (Parmesan would be great!). Drizzle with some EVOO, mix and serve with a side of salad. You have a wonderful meal ready in no time!If you have kids or husbands who trouble you and don’t eat their veggies, this recipe is for you. This is so tasty that nobody will guess the amount of vegetables that go in here!
Tip: I enjoyed this dip with some homemade baked tortilla chips. To make them, use some store bought or homemade tortillas. I had some chipotle tortillas, so I used them. Line a baking tray with some aluminum foil and generously spray with non stick spray. Next, stack the tortillas and cut them like you would cut a pizza, 8 wedges from each tortilla. Spread them on the baking sheet. Again spray with non stick spray or brush with some EVOO. I like to sprinkle some chilli powder and garlic powder on top and bake at 300 for 8-10 minutes. Remove and let cool to room temperature, store in airtight containers. So much better than fried tortilla chips. You may use flour or corn tortillas for this, they are equally tasty.
I have very slightly modified the recipe and here it is:
Makes about 3 cups, serves a crowd!
Eggplant – 1 medium sized
Onion – 1 large
Tomatoes – 2 medium
Green pepper – 1 medium
Red Pepper – 1 medium
Carrot – 2 medium
Zucchini – 1 large
Garlic – 1 whole bulb
Green chilli/Serrano/Jalapeno – 1-2 no. (adjust according to your heat level)
Red Chilli powder – 2 tsp (optional)
Coriander powder – 1 Tbsp
Cumin powder – 1 tsp
Turmeric powder – 1/4 tsp
Salt – to taste
Tamarind paste – 1 tsp OR Lemon juice – 1 Tbsp
Cilantro/Coriander leaves – 1 small bunch
Oil – 1 Tbsp
Extra virgin olive oil – 1 Tbsp
Garlic (sliced) – 2 cloves
Red Pepper flakes – 1/2 tsp (optional)
- Dice all the vegetables except garlic, chillies and cilantro into fairly large cubes. We are going to cook the veggies until tender, so don’t worry.
- Just peel the garlic cloves and slit the green chilies lengthwise. Reserve two garlic cloves for garnish. Wash the cilantro well and roughly chop.
- Heat 1 tbsp of oil in a pan/kadai. Add in all the diced vegetables along with turmeric powder, salt, garlic, green chillies and chilli powder. Mix everything together and cover and cook until the vegetables are tender and cooked through.
Tip: Alternately you can roast all these vegetables in the oven and proceed with the recipe.
- Then add in the chopped cilantro, cumin and coriander powder, and cook for 2-3 more minutes. Turn off the heat and cool to room temperature.
Tip: Did you know that cilantro stems are edible? They pack in as much flavor as the leaves and have lots of fiber, which is good for you!! I actually like to save mine for recipes like this, I use the leaves from the top and then cut off an inch from the bottom. I use this middle portion for salsas, soups and chutneys like this.
- Transfer to a food processor/blender and process to a coarse puree. Don’t make a paste, it should have some texture. Transfer to a serving bowl.
- Combine 1 Tbsp of extra virgin olive oil with 2 cloves of chopped garlic and 1/2 tsp of red pepper flakes and heat on low for 4-5 minutes, until the oil is infused with all the garlicky goodness. Pour this oil over the chutney and serve!
I am loving these closeup bite shots! Bear with me!!!