Zucchini Chutney is a healthy and delicious Indian chutney recipe made using zucchini (also known as Courgette), garlic, chilies, and a few other Indian spices. Vegan and Gluten-free.
Zucchini is a versatile vegetable, and I first discovered this in the USA. I have tried many zucchini dishes, from dal, rice, and zoodles to soup.
Recently I tried this chutney with a similar preparation of Ridge gourd Chutney, and everyone at my home loved it. Do give this a try and serve it with your next South Indian breakfast like Dosa, Idli, or even as a side dish with steamed rice.
How to Make Zucchini Chutney
Heat oil in a pan, add urad dal, and saute till they turn light brown.
Then add cumin seeds, green chilies, garlic, and diced zucchini saute until it turns light brown and tender.
Add coriander leaves, tamarind, and salt and 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.
Serving Suggestions
Serve the Green Zucchini chutney with chapati, idli, dosas, or even basmati rice.
Tips & Variations for Zucchini Chutney Recipe
- 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 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 two teaspoons of lemon juice instead.
FAQs
This chutney can be stored in the refrigerator for up to 3 days in an airtight container.
You can make it keto-friendly by replacing urad dal with peanuts and tamarind with lime juice and follow the same recipe.
More Indian Zucchini Recipes
- Zucchini Curry
- Zucchini Carrot Paratha
- Zucchini Besan Sabji
- Cream of Zucchini Soup
- Zucchini Dal
- Zucchini Pakoda
More Chutney Recipes
- Onion Tomato Chutney
- Raw Mango chutney
- Tomato Chutney
- Moringa Leaves Chutney
- Walnut Chutney
- Mint Peanut Chutney
Zucchini Chutney Recipe
Ingredients
Measuring cup used 1 cup = 250 ml
- 1 small 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
- ½ inch tamarind
- ¼ cup coriander leaves
- 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 diced zucchini saute until it turns light brown and tender.
- Add coriander leaves, tamarind, and salt and 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.
- Add tempering to the chutney and serve with chapati, idli, dosa or with rice.
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
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