Zucchini Chutney

This chutney goes well with hot rice and a teaspoon of ghee. Who would have imagined that zucchinis could taste so good!

Yield: Makes about 10 servings.

Ingredients

  • Zucchini – 3 medium
  • Mustard seeds (Rai, Sasve) – 1 teaspoon
  • Fenugreek (Methi) seeds – ½ teaspoon,
  • Red chillies – 3 – 4
  • Turmeric (Haldi, Arshna) – a pinch
  • Fresh grated coconut – 3 tablespoons
  • Tamarind paste – ½ teaspoon
  • Coriander leaves – ¼ cup
  • Asafoetida (Hing) – ¼ teaspoon
  • Vegetable Oil – 4 teaspoons
  • Salt to taste

Directions

  1. Cut the zucchini with the skin into small pieces.
  2. In a pan, heat 2 teaspoons of oil.
  3. Add fenugreek and red chillies.
  4. Add the zucchini and cook until it becomes soft.
  5. Let the mixture cool for 5 minutes.
  6. Grind the cooked zucchini with tamarind paste, salt and coriander leaves.
  7. Heat the remaining 2 teaspoons of oil in a small saucepan.
  8. Add the mustard seeds. After they pop, add the asafoetida.
  9. Pour over the zucchini chutney.