Zucchini Chutney

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

 

Zucchini Chutney

Recipe by Shanta Rao
Servings

10

servings
Prep time

10

minutes
Cooking time

15

minutes

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

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