3 Chutneys (Bendi, Tomato, Ridge Gourd Peel) for Rice Meal

If you like chutneys in rice, then you must save this recipe. I have prepared 3 Chutneys at a shot, in 40-45 minutes, and you too can!

Ingredients Required (shown in the picture):

Directions

1. It is very important to choose tender vegetables while preparing fresh chutneys.

2. 50ml of Oil (not seen in the above picture) needs to be heated in a pan, to make the soul of the chutney i.e., "Seasoning with Green Chillies" - see below pictures for reference!

3. I have used around 15 Green Chillies, 50 grams of Chana Dal, 50 grams of Urad Dal, Asafoetida (as per taste), and Haldi (this is prepared for 3 Chutneys). Jeera and Mustard Seeds are nice to add, but I forgot to add.

4. I have started with the Ridge Gourd Peel Chutney, by frying the peel in 1 spoon of Oil + Asafoetida + Salt + Haldi + Dill Powder. Just 2-3 minutes on medium flame is good. 

Now, we will be ready with:

5. When the peel is 50% fried in oil, just add tamarind juice (as per the taste). Cook it for 2 minutes and take it out into the mixer bowl. Add 1/3rd of the Seasoning (that was prepared, earlier) and mix a little bit of water, as seen in the below pictures.

6. Now, let's get started with Okra (Ladies Finger) Chutney! Fry the cut pieces of Okra in 2 Spoons of Oil for 4-5 minutes on medium flame (until they turn into light golden color) by adding Asafoetida, Salt, Dill Powder, Haldi (as per taste), Coriander Seeds to witness:

7. Now, add Tamarind Juice and cook for a minute or two.

8. Take this into a mixer jar, and add another 1/3rd of the seasoning (as seen in the below picture, left side) to make the tasty Chutney! With the remaining 1/3rd seasoning, let's prepare Tomato Chutney!!

9. Fry/Cook Tomato Pieces in 2-3 spoons of Oil for 5-6 minutes on medium flame, while adding Salt + Haldi + Asafoetida + Dill Powder + Remaining Seasoning (follow the below pictures for reference). Turn off the stove, and cool it to make Tasty Tomato Chutney.

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