Recipe for Zucchini Chutney
This is a south Indian-style tangy chutney made with zucchini and some spices. It pairs well with steamed rice and ghee.
Equipment
- Mixer
- Pan
- Knives and Chopping board
Ingredients
- 1 Cup Chopped Zucchini
- 3 tbsp Sesame Seeds
- 1 tbsp Sesame Oil
- 2-3 Green Chillies
- 1 tbsp Cumin Seeds
- 1-2 Cloves Garlic
- Salt, to taste
- 1 tsp Tamarind Pulp
- ¼ tsp Turmeric Powder
For Tempering
- 1 tbsp Sesame Oil
- ½ tsp Urad Dal
- ⅓ tsp Asafoetida
- 5-6 Fresh Curry Leaves
- ½ tsp Cumin Seeds
- 1 Dry Red Chilli
Instructions
- On medium heat, toast the sesame seeds. Keep them aside.
- On a pan, heat oil. Fry cumin seeds, slit green chillies and turmeric powder. Take them out
- In a mixie jar, grind the toasted sesame seeds, fried cumin & green chillies, tamarind pulp and chopped garlic.
- To this ground mixture, add chopped zucchini and salt.
- Grind to a fine paste.
- Transfer this paste to a serving bowl.
- Prepare the tempering by heating oil in a pan. Add urad dal, cumin seeds, curry leaves, dry red chillies and asafoetida. Fry on medium heat for a few seconds.
- Put this on the prepared chutney.
- Serve with hot steamed rice and ghee.