Dice all the vegetables except garlic, chillies and cilantro into fairly large cubes. We are going to cook the veggies until tender, so don’t worry.
Just peel the garlic cloves and slit the green chilies lengthwise. Reserve two garlic cloves for garnish. Wash the cilantro well and roughly chop.
Heat 1 tbsp of oil in a pan/kadai. Add in all the diced vegetables along with turmeric powder, salt, garlic, green chillies and chilli powder. Mix everything together and cover and cook until the vegetables are tender and cooked through.
Tip: Alternately you can roast all these vegetables in the oven and proceed with the recipe.
Then add in the chopped cilantro, cumin and coriander powder, and cook for 2-3 more minutes. Turn off the heat and cool to room temperature.
Tip: Did you know that cilantro stems are edible? They pack in as much flavor as the leaves and have lots of fiber, which is good for you!! I actually like to save mine for recipes like this, I use the leaves from the top and then cut off an inch from the bottom. I use this middle portion for salsas, soups and chutneys like this.
Transfer to a food processor/blender and process to a coarse puree. Don’t make a paste, it should have some texture. Transfer to a serving bowl.
Combine 1 Tbsp of extra virgin olive oil with 2 cloves of chopped garlic and 1/2 tsp of red pepper flakes and heat on low for 4-5 minutes, until the oil is infused with all the garlicky goodness. Pour this oil over the chutney and serve!