Chutney Made From Seasonal Vegetables | Without Coconut Chutney Recipe
Servings - 4
2 tbsp oil 1 yellow bell pepper, seeds removed
1 green bell pepper, seeds removed
1 red bell pepper, seeds removed
1 medium eggplant
1 large onion
6 red & green chillies
10 garlic cloves
1 large tomato
Salt to taste
In a thick bottom pan, add the oil.
Spread all the vegetables in the pan.
Sprinkle some salt over the vegetables and cover the lid.
Now, turn on the stove and cook the vegetables on the heat for 3 - 4 minutes.
Remove the lid and flip the vegetables.
Spread the vegetables evenly, cover and cook on low heat for 10 minutes or until done.
Mix well and let the vegetables cool down completely.
Transfer the cooled vegetables to the blender and blend smooth.
Garnish with some mint or coriander.