Roasting vegetables at high heat brings out the natural sweetness in them and hence the extra taste. I have probably said this many times !! By roasting vegetables we also cut short the actual time to cook the vegetables. Roasting removes the ‘raw’ smell from the vegetables but keeps it crunchy. When using roasted vegetables in a chutney we get a good texture by retaining the crispness of the vegetables. The protein content is amped-up by adding roasted slivered almond and chickpeas.
This is a 1.. 2…3…. recipe. Layer vegetables on a cookie tray – green pepper, red pepper, carrots and onions. Other vegetables which work well in the same recipe are eggplant, zucchini and squash. Roast them in hot oven for 20 minutes until vegetables are charred outside. Adding nuts, gives it a nice nutty and creamy texture. Grind up everything with salt. Serve as a dip with vegetable sticks or anything else.
Roasted Vegetable chutney with almonds recipe
- Green Pepper 1
- Baby carrots 5
- Onion 1
- Garlic pods 2
- Green chillies 3-4
- Fresh turmeric root (optional) 1/2 inch piece
- Coriander stalks 5-6
- Slivered almonds 2 tbsps
- Broken Chic-pea 2 tbsps
- Coat outside of the green pepper with oil, arrange skin side up on a cookie sheet with baby carrots, onions, garlic and green chillies.
- Bake at 450 degrees hot oven for 20-25 minutes until skin becomes charred.
- In a small oven-safe bowl, take the almonds and chic-peas and roast it alongside the vegetables for 5-10 mins until it turns golden brown color.
- Cool both the vegetables and nuts.
- Peal off the skin of vegetables which fall apart easily, some leftover skin will all get blended.
- Blend everything with salt to a nice smooth paste adding just 1-2 tbsps of water.
- Roasted vegetable chutney is ready !