Here comes another interesting chutney using Gobi / Cauliflower and Walnut. The grated gobi is sautéed along with other ingredients and ground into a fine paste. This chutney pairs perfectly with Rice, Idly or Dosa. I have used raw mango for the tangy taste which can also be substituted with tamarind extract. Adjust the quantity of chilli according to taste bud.
Ingredients :
1 Tbsp Oil
1 Cup Gobi, grated
5 Walnuts
2 - 3 Green chillies
2 Tbsp Raw Mango, finely chopped
Salt to taste
For Tadka :
1 Tsp Oil
1/2 Tsp Mustard seeds
1 Tsp Urad dal
1 Dry red chilli
A pinch of Hing powder
Method :
Heat oil in a pan and add green chillies followed by the grated gobi, walnut and raw mango.
Saute and cook well.
Cool and grind into a fine paste by adding salt and water.
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 red chilli and hing powder.
Fry and add it to the prepared chutney.
Serve
Serving Options :
Serve with Idly, Dosa or Rice.
This is a good way to get in the cauliflower for those who don't like this vegetable. Lovely inclusion of walnuts too... can't believe you are getting to the end of this series!
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