Spicy Vegetable Chutney

Spring arrived finally and it is a welcome relief from the long lasting winter season. This year  the winter was like a visitor who overstayed his welcome. But come to think of it, if there would be no winter would we value spring as we are right now? Perhaps not!

Spring also means lots of green and fresh produce in the farmers market which was overwhelming after the winter, when we wonder what to cook with the clad produce imported from distant places. All this colorful vegetables made me think of the amazing chutney I ate at my friends party. So shopped everything and made it immediately, the result was a lip smacking tasty chutney that goes well with almost anything. Can also be used as a dip or spread if you like spicy flavor. You can try using any vegetables you have and can alter the quantity of vegetables , it is super simple and takes very little time.


  • Big eggplant--1 (diced into small pieces)
  • Tri colored peppers--3 (diced)
  • Zucchini--1-2 (peeled and diced)
  • Onions--2-3(chopped finely)
  • Tomatoes-4(chopped)
  • Green chillies-4-5 make a paste (according to spice level)
  • Ginger garlic paste-1 tsp
  • Coriander Powder--1/2 tsp
  • Turmeric powder--1/2 tsp
  • Hing (asafoetida)--1/4 tsp
  • Tamarind paste--1 tablespoon
  • Oil-1/2 cup
  • Salt-to taste


Take a big pan and heat oil in it, add sliced onions followed by ginger garlic paste, turmeric powder, coriander powder,  tomatoes, hing and fry for some time. Add all the diced vegetables and sauté them, do not add water as the vegetables will ooze out lot of it.Add salt, tamarind paste and chili paste. Fry them until all the water is evaporated and it becomes a thick paste. Cool it down and grind it into a paste. For tadka add little oil to pan , add curry leaves (optional) , mustard seeds, hing and add it to the chutney. The chutney will be good for 2-3 weeks when refrigerated.

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