Roasted Lentil-Vegetable Chutney
Ahealthy, flavorful chutney packed with roasted veggies and lentils, perfect asa dip, spread, or accompaniment.
Ingredients
For the Chutney:
- 2 cups vegetable chunks oven-roasted or pan-roasted like 2 zucchinis, 1 red bell pepper, 1 yellow bell pepper, or any combination of veggies
- 1 tablespoon roasted Chana dal
- 1 tablespoon roasted Urad dal
- 1 teaspoon roasted cumin seeds
- 1 teaspoon tamarind fruit or lime juice as a substitute
- A few grains of roasted fenugreek seeds optional
- 3-5 dried red chilies adjust to taste or 1 teaspoon red pepper flakes
- 1 bunch cilantro leaves with stems
- Salt to taste
- Water as needed for blending
For the Seasoning:
- 1/2 teaspoon roasted Urad dal
- 1/2 teaspoon roasted mustard seeds
- 1 sprig of dry-roasted curry leaves
Instructions
- Cut vegetables into large chunks.
- Pan-Roast Option: Heat a pan and roast bell peppers or other veggies on medium heat until brown spots appear. Cool completely.
- Oven-Roast Option: Roast veggies at 400°F (200°C) for 10-15 minutes until slightly caramelized.
- In a blender, grind the roasted Chana dal, Urad dal, cumin seeds, red chilies (or red pepper flakes), and fenugreek seeds (if using) into a coarse powder.
- Add the roasted vegetables, cilantro, tamarind (or lime juice), and salt. Blend until smooth, adding water gradually to reach the desired consistency.
- Dry roast Urad dal, mustard seeds, and curry leaves in a pan until aromatic.
- Add the seasoning on top of the prepared chutney for added flavor.
- Transfer the chutney to a clean glass jar. Store in the refrigerator and consume within 3-5 days.
Serving Suggestions
- Pair with idlis, dosas, parathas, or rice. Use as a spread for sandwiches or wraps. Enjoy as a dip with crackers, pita bread, or fresh veggies. Mix with salads as a flavorful dressing.
Notes
- Experiment with vegetables like carrots, cabbage, eggplant, or sweet potatoes for variety.
- Adjust spice levels with chilies or pepper flakes as per your taste.
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