Tomato Chutney
Mixed vegetable pickles are a tangy and spicy condiment made by preserving a variety of fresh vegetables in a flavorful blend of spices, oil, and sometimes vinegar or lemon juice. Common vegetables include carrots, cauliflower, green beans, and radishes. These pickles add a crunchy texture and zesty kick to meals and are especially popular in South Asian cuisines, including Nepal, where they’re called “achar.
30min
Easy
Not spicy
Ingredients
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Preparation
Finely chop the onions, the ginger and the garlic cloves.
Heat the mustard oil over low heat and add the garlic cloves, the ginger, the cumin seeds, the mustard seeds and the curry leaves. Fry them for 1 minute.
Add the onions and cook them for 3 to 4 minutes.
Add the tomatoes, the salt, the tiumr powder (or Sichuan pepper), the red chili powder, and the turmeric powder. Mix well. Let it cook for 5 minutes.
Let everything cool down.
Put the mixture in a blender.
Blend everything together until you get a smooth chutney.
Transfer the chutney to a bowl.
Ready! Enjoy! You can enjoy your chutney with aloo parutha, roti, pakora or wraps.
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