Versatile Chutney

Be the first to
rate this recipe!
member ratings
Nutritional Info
  • Servings Per Recipe: 2
  • Amount Per Serving
  • Calories: 138.1
  • Total Fat: 11.9 g
  • Cholesterol: 30.5 mg
  • Sodium: 90.2 mg
  • Total Carbs: 7.3 g
  • Dietary Fiber: 1.8 g
  • Protein: 2.7 g

View full nutritional breakdown of Versatile Chutney calories by ingredient


Introduction

This combination of vegitables can be flared up with Indian spices of Italian spices. It can also be eaten as is. This recipe is good with fish, eggs, chicken or on noodles! This combination of vegitables can be flared up with Indian spices of Italian spices. It can also be eaten as is. This recipe is good with fish, eggs, chicken or on noodles!
Number of Servings: 2

Ingredients

    1.5 roma tomato (or tomato)
    .25 cup onion
    .35 cup green bell pepper
    1.5 cup sliced mushrooms
    2 tbspn butter
    1 tbspn parsley
    ( salt and pepper + a variety of spices)
    additional spices add to your discretion

Tips

1. It should have a thick chunky sauce like consistancy, but you can under cook if you like a little crunch.
2. Spices suggestions:
Indian: tummeric (three pinches), cummin, black pepper, chili powder
Italian: basil, cilantro, garlic
3. Tomato:
Choose a less watery tomato for thicker chutney like a Roma tomato


Directions

1. Prepare vegetables: chop green pepper, chop onion, chop tomato, chop parsley, slice mushrooms.
2. Add two tablespoons of butter to pan and let them melt.
3. Next add the vegetables and the herbs all at once.
4. Cook on med- high (6-9) setting and stir veggies as they cook. (You can adjust settings as you go.)
5. Incorporate whatever combination of spices you wish (suggestions listed under "Intro Test or Description") Mix.
6. Cook the veggies until they are soft. The tomatos will have made the dish very moist to saucy with their juices.

Serving Size: makes 2 servings divided evenly in half