Fresh vegetables chutney
Course: SauceCuisine: pakistani-chineseDifficulty: EasyServings
4
servingsPrep time
10
minutesCooking time
12
minutesCalories
200
kcalIngredients
Carrot (medium size) 1 piece
Onion (finely chopped) 1 piece
Red chili (big size) 1 piece
Stock cube (large) 1 piece
Vegetable oil 2 teaspoons
Tomatoes (medium size, peeled) 2 pieces
Black Turnip (medium) 2 pieces
Tomato paste 2 teaspoons
Water 1 cup
Brown sugar 1 teaspoon
Wheat flour 1 tablespoon
Directions
- Cut the carrots and black turnips into thin slices, just like potato chips.
- Heat oil in a large frying pan. Add onions and carrots to it And cook on medium heat for three minutes Until the onions become soft.
- Now add black turnip and chilies And cook on medium heat for three minutes.
- Now add wheat flour to this mixture and keep stirring for three minutes.
- Then add tomatoes, tomato paste, chicken stock cube, water, and sugar.
- Put mixture on high heat, then reduce the heat once it’s boiling.
- Now cover it up And let it stay like this for another seven minutes.
- Until the veggies are fully cooked, blend it.
- And there you have it, fresh veggie chutney ready!
Notes
- Add black turnip, chilies, and cook for 3 mins
- Add wheat flour, mix for 3 mins
- Boil, then simmer for 7-8 mins
- Blend when veggies are cooked