March 22, 2018

Asparagus & Ivy Gourd Chutney / Chutney Recipe - 46 / #100chutneys


My today's chutney recipe involves a pressure cooker method and it is quite easy to prepare. All the ingredients are added in a cooker and pressure cooked for 4-5 whistles is further ground into fine paste. The addition of groundnuts gives a creamy texture and also, gives a lovely taste to the chutney. No oil is required for the chutney except tadka. This healthy chutney pairs perfectly with Idly and Dosa.

Ingredients :

1 Onion, Finely chopped ( I have used White onion )
1 Big Tomato, finely chopped
1/4 Cup Asparagus, finely chopped
4 - 5 Ivy gourd, finely chopped
1 Tbsp Peanuts
1/4 Tsp Cumin seeds / Jeera
3 - 4 Dry red chillies ( Adjust according to taste bud )
Salt to taste

For Tadka :

1 Tsp Oil 
1/2 Tsp Mustard seeds
1/2 Tsp Urad dal 
A pinch of hing powder
A sprig of Curry leaf
1 Dry red chilli

Method :

Add all the ingredients in a pressure cooker except salt and pressure cook it for 4 - 5 whistles by
adding 1/4 Cup of water.

Once done, wait until the pressure gets released from the cooker.

Cool the cooked ingredients and grind into fine paste by adding the required quantity of salt.

Transfer it to a bowl and keep aside.

For tadka, heat oil in a pan and add mustard seeds.

Once it starts spluttering, add urad dal followed by curry leaf, hing powder and red chilli.

Fry and add it to the prepared chutney.

Serve.


Serving Options :

Serve with Idly and Dosa.




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