Mixed Greens Chutney

This is a recipe passed down from generation to generation in my husband's house... It's a great way to add veggies to our meals... I usually make it every 2 weeks, freeze it in small jars and use it later. as and when needed...

It can be eaten with dosa, spread on sandwiches, chapati rolls, with rice...you name it. My 16 month old son has been eating it with great love for a long time and everyone who tries it loves it…

Composition

• 1 bunch of palak leaves
• 1 bunch of mint leaves
• 2 bunches of red leaves
• 1 bunch of mango leaves
• 1 bunch coriander leaves
• 1 bunch of fennel leaves
• a handful of mint leaves
• a handful of curry leaves
• (if you want, you can add other vegetables, sometimes I add mustard, radish)
• Chop 1 large onion
• 1 large chopped tomato
• 1/2 teaspoon mustard seeds
• 1/2 teaspoon cumin seeds
• 1 teaspoon of urad dal
• 1 teaspoon of Channa Dal
• 1 tablespoon peanuts (optional, avoid if allergic)
• 2-3 dried red peppers (these are very rich and spicy, so add more if the kids don't want to eat them)
  
• Oil or butter for frying

Method

• Wash and chop all the green vegetables (if you add mustard, cook them separately first)
• Heat oil in a pan and then add mustard seeds.
• Once they crackle, add the cumin seeds.
• add dried red chillies, peanuts, urad dal and chana dal, fry for 3-4 minutes until the piece turns light golden.
  
• add onion and fry until golden
• add tomatoes and cook for 2-3 minutes
  
• add all the greens and saute for 7-8 minutes or until the leaves are slightly soft
  
• Add 1.5 cups of water and cook for 10 minutes
  
• cook on low heat until desired consistency
  
• grind a little in the blender and it's ready to use.
  

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