Mixed red chutney | How to make Mixed red chutney

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ByKrithika Chandrasekaran
Created on 7th Oct 2015
  • Mixed red chutney , How to make Mixed red chutney
Mixed red chutney by Krithika Chandrasekaran

Mixed red chutney is a delicious and yummilicious dish which is one of the popular dish of Tamil Nadu. Mixed red chutney is an easy yet mouthwatering recipe for you to enjoy. It is a great alternative when you want something really perfect to eat. Restaurant style Mixed red chutney is liked by everyone and is easily available at almost every restaurant. You can also call it as a quick and easy recipe which you can make at your home. The preparation time of this recipe is few minute and it takes 10 minute to cook it properly. It is an amazing dish which is liked by the people of every region. By the help of this recipe you can definitely know how to make a perfect Mixed red chutney . It is an amazing dish which is perfectly appropriate for any occasion. Mixed red chutney is delicious as well as healthy dish because it contains large amount of health benefiting nutrients. It is a perfect dish to prepare for the beginners. Cooking Mixed red chutney is an art and while preparing this dish you can feel the aroma of this delicious Mixed red chutney . Surprise your family and friends by preparing this hotel style Mixed red chutney at your home.

  • Prep Time0mins
  • Cook Time10mins
  • Serves4People
Mixed red chutney

Ingredients to make Mixed red chutney

  • Chopped Red Pumpkin - 1/2 cup
  • Chopped Watermelon rinds - 1/2 cup
  • Diced Capsicum - 1/4 cup
  • Carrot - 1 (chopped)
  • Dry Red Chili - 1 large
  • Split Urad Dal - 1 tbsp
  • Imli (Tamarind) - size of a half
  • Hing (Asafoetida) - a pinch
  • Salt to taste

How to make Mixed red chutney

  1. Heat 1/4 tsp oil in a pan, add the urad dal and red chili. Fry for about 2 mins, take care not to let it blacken. Remove and add the hing and mix lightly. Let it cool.
  2. Heat 2 tbsp oil to the same pan, add the chopped pumpkin, watermelon rinds, carrot and capsicum and saute.
  3. Sprinkle a little salt, cover and cook on a low flame till the veggies become slightly soft. Remove and cool.
  4. In a mixer jar, add the urad dal, red chili mixture and grind well to a fine powder. Now add the vegetables along with the tamarind piece and salt to taste. Grind to a fine paste without any water.
  5. Transfer to a bowl and serve as desired. This can be stored for upto a week when refrigerated.

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