VEGETABLE CHUTNEY (THOGAIYAL)
In our house, usually chutney means what we generally have with any tiffin item as a side dish. Whereas, we mix thogaiyal in with plain steamed rice. We have a lot of famed chutneys like Coconut Chutney and Tomato Chutney. And these mostly focus on one vegetable. There are also a lot of thogaiyal recipes that are very famous in South India. This Vegetable chutney (thogaiyal) is an amalgamation of the concepts of both chutney and thogaiyal. Hence, I serve this dish with steamed rice, or along with any tiffin item.
As we are using a lot of vegetables, this Vegetable Chutney (Thogaiyal) is also quite nutritious. Along with being nutritious, it is also very tangy and tasty. The tanginess in this can be attributed to the addition of raw mangoes. However, usually that sour taste is achieved by adding tamarind to chutneys/thogaiyal. While you can substitute raw mangoes with tamarind, it will lack its signature tanginess. We can also add other vegetables like onions and chow-chow (Chayote) to this dish.
This dish can be prepared very easily, and within a matter of few minutes. Firstly, we need to keep all our vegetables chopped and ready. And also grate the coconut and keep it aside. Then we will be sautéing all the vegetables until they are soft, along with dried red chillies and urad dal. This vegetable mixture will then go straight into a blender. Where we will grind it to a smooth paste, and then top it with the optional temper. This method of preparation is also something that differentiates chutney and thogaiyal for a lot of people. The difference being the usage of cooked vegetables. Wherein, chutneys use raw vegetables while thogaiyal uses cooked/fried vegetables.
VEGETABLE CHUTNEY (THOGAIYAL)
- 1 Cup Mango Finely chopped
- 2 Carrot Finely chopped
- 2 Cups Shredded Cabbage
- 1/4 Cup Grated coconut
- 4 Red Chillies
- 1/2 tsp Asafoetida
- 1 tbsp Urad Dal
- 2 tbsp Oil
- Curry Leaves Few
For tempering (optional)
- 1 tsp Mustard Seeds
- 1 tsp Urad Dal
- 1 tsp Oil
Preparing the chutney/thogaiyal
- Heat oil in a kadai and add red chillies once the oil is hot.
- Add urad dal, and saute till the dal turns slightly brown.
- Add asafoetida, mix it in well and saute for 30 seconds.
- Add the shredded cabbage and saute till the cabbage softens. This will take around 6-8 minutes.
- Add the chopped carrots, along with curry leaves. Saute for 3-4 minutes or until carrot is slightly softened.
- Add the required amount of salt and mix it well.
- Add the chopped mangoes and saute for 3 minutes.
- Finally, add the grated coconuts, mix well and saute for a minute before taking it off the heat.
- (Optional) In the meantime, you can also prepare the tempering by heating oil in a small kadai, and adding mustard and urad dal and sauteing them until they splutter.
- Let it cool down for 8-10 minutes, and transfer the sauteed vegetables to a blender and grind to a paste.
- You can add in any other vegetable of your choice and liking. This dish is very versatile that way.