Vegetable chutney with crepe

A good alternative to coconut chutney is mixed vegetable chutney. All you hv to do is get the basic sweet, sour, spicy elements of chutney covered nicely.

I 'discovered' this recipe for myself 5 years ago in the kitchen cracking my head how to get my then 6 year old to eat at least 3 types of veges daily. She loved her chutney though and so there ! The mains are pretty basic, i like the combo of cauliflower, celery and carrot. Celery particularly gives it a very savoury twist.Start with  2 cups chopped cauliflower, one cup chopped celery and one cup chopped carrots. ( you can try other vegetables like long beans, french beans, brocolli, cabbage, radish, pumpkin, squash and all their varieties, I dont think leafy greens would go well, though)

Sauted the veges with 3 cloves of garlic and 2 medium red onions, finely sliced with a tbsp of pure coconut oil or butter. Pure coconut oil gives it a smoky taste. Add two chopped tomatoes.

Once vegetable is half cooked and lightly browned, pour 2 cups of water and let simmer. Add 2 tbsp of evaporated milk that really creams the veges. Add salt, 3 tsp of lime juice. Finally saute half tsp mustard, cumin and fenugreek seed in a tbsp oil with a sprinkle of curry leaves and pour on top of cooked veges. Let cool 10mins and roughly puree with handheld blender.

Fire up you non-stick pan and get the crepe done with. Alternatively it goes great with itli, dosa, capati or rice.

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