Recipe: Perfect Roasted Veggies Chutney

Recipe: Perfect Roasted Veggies Chutney Delicious, fresh and tasty.

Roasted Veggies Chutney. Toss the veggies, olive oil and spices together in a bowl until well combined and lay out evenly on a baking sheet. Remove from oven and cool to room temperature. Add to a food processor or blender and pulse until chutney reaches desired consistency.

Allow this to cool a bit, take the vegetables in a mixer and add coriander leaves, tamarind, salt.

Along side good quality olive oil I have used vegetables from my local fruit store down at New Farm.

The flavour is certainly helped with the amazing produce available here in Brisbane.

You can have Roasted Veggies Chutney using 10 ingredients and 3 steps. Here is how you cook that.

Ingredients of Roasted Veggies Chutney

1. You need of Tomato (Roughly Chopped).

2. It’s of Onions (Roughly Sliced).

3. Prepare of Bell Pepper (Any- Roughly Chopped).

4. It’s of Fresh Coriander/Dill Leaves (Roughly Chopped).

5. You need of Salt.

6. You need of Green Chillies (Chopped).

7. You need of Garlic Pods.

8. It’s of Cooking Oil (Any- Without a strong smell).

9. Prepare of Hing/Asafoetida (Optional).

10. Prepare of Peanuts (Optional).

When buying tomatoes make sure you get good quality fresh ones.

Remove from oven and immediately toss with tandoori masala and curry powder.

Fill pita pockets with the roasted veggies, and drizzle with the raita!

This is the best thing you can do with a bunch of cilantro and five minutes of time.

Roasted Veggies Chutney step by step

1. In a frying pan : Sauté the veggies (all), add in the salt & keep sautéing for about 5-6 mins time.

2. Allow it to cool down before grinding it to a smooth/coarse paste (as per your choice).

3. Garnish it, as you like and then, transfer it to the Chutney Bowl & serve with your main course- as is required It’s shelf life in the refrigerator is about a week.

Herby, spicy, and bright green chutney, it can be drizzled on rice, roasted veggies, and eggs—but most.

Lucky for everyone, earlier I had made a batch of OMG awesome Roasted Tomato Chutney, this stuff is absolutely fantastico.

You can pair it with just about anything you want - Mixed it with soup, with a bowl of veggies, pasta salad, or simply on grilled toast, it makes a great appetizer.

It's about TIME we had some roasted vegetables around these parts 😉 December has been filled with way too much sugar (yes, I will finally admit that is a thing), and I still have a few cookie recipes to share before the year is through.

Meanwhile, for the sauce, put a large shallow casserole pan on a medium heat.