Zucchini Chutney Recipe
Zucchini Chutney is a healthy and delicious chutney recipe made using zucchini (also known as Courgette), garlic, chilies, and few other Indian spices.
Servings 3
Calories 74kcal
Ingredients
- 1 medium zucchini with skin roughly chopped (about 1 cup)
- 2 teaspoons oil
- 1 tablespoon urad dal
- ½ teaspoon cumin (jeera) seeds
- 2 green chili
- 2 cloves garlic
- 1 stalk curry leaves
- ¼ cup coriander leaves
- ½ inch tamarind
- salt to taste
Tempering:
- 1 teaspoon oil
- ½ teaspoon mustard seeds
- 1 stalk curry leaves
- 1 pinch asafoetida (hing) skip for gluten-free
Instructions
- Heat oil in a pan, add urad dal, and saute till they turn light brown.
- Then add cumin seeds, green chilies, garlic, and curry leaves. Saute for a minute.
- Add diced zucchini, salt, and saute for 2-3 minutes or until it turns tender.
- Add coriander leaves, and tamarind. Saute for a few seconds till the coriander leaves wilt. Then turn off the gas and keep it aside until it cools down.
- Put everything into the blender jar and then blend to a coarse or smooth paste according to your preference.
- Prepare the tempering with mustard seeds, curry leaves, hing and pour over the chutney and mix well. Zucchini Chutney is ready to serve.
Notes
Tips & Variations
- Urad dal gives thick consistency to the chutney. You can replace Urad dal with Chana dal for this recipe. You can also replace it with peanuts for a variation.
- Don't add any water to the grind, the moisture from the zucchini is enough to grind.
- You can also add 2 tablespoons of freshly grated coconut to this chutney.
- Tempering is totally optional but I highly recommend adding it.
- If you don't have tamarind use 2 teaspoons of lemon juice instead.
Nutrition
Calories: 74kcal | Carbohydrates: 7g | Protein: 2g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Sodium: 105mg | Potassium: 130mg | Fiber: 3g | Sugar: 2g | Vitamin A: 199IU | Vitamin C: 25mg | Calcium: 21mg | Iron: 1mg