Mixed red chutney | How to make Mixed red chutney

By Krithika Chandrasekaran  |  7th Oct 2015  |  
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  • Photo of Mixed red chutney  by Krithika Chandrasekaran at BetterButter
Mixed red chutney by Krithika Chandrasekaran
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About Mixed red chutney Recipe

Mixed red chutney is a delicious dish which is enjoyed by the people of every age group. The recipe by Krithika Chandrasekaran teaches how to make Mixed red chutney step by step in detail. This makes it easy to cook Mixed red chutney in your kitchen at home. This recipe can be served to 4 people. You can find this dish at most restaurants and you can also prepare Mixed red chutney at home. This amazing and mouthwatering Mixed red chutney takes few minutes for the preparation and 10 minutes for cooking. The aroma of this Mixed red chutney is so tempting that makes you want to eat it. When you want to prepare something very tasty and delicious for special occasion then Mixed red chutney is a good option for you. The flavour of Mixed red chutney is palatable and you will enjoy each and every bite of this. Try this Mixed red chutney and impress your family and friends.

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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