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. This dish is vegan and gluten-free.
I love making chutneys with vegetables, like red bell pepper chutney, onion chutney, and green tomato chutney.
Today, I’m sharing a chutney recipe made with zucchini squash. I prepared it in a way similar to 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 and vegetable sambhar.
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.
Zucchini is such a versatile vegetable, and I first discovered it after I moved to the USA. Since then, I’ve tried many zucchini dishes, from dal, rice dish, and zoodles to soups.
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Ingredients
- Zucchini: I used fresh green zucchini squash.
- Green Chillies: I used Indian green chili peppers for the heat.
- Garlic: use fresh garlic cloves.
- Cumin Seeds: It adds a ton of flavor, so don't skip it. If you don't have it, you can substitute it with roasted cumin powder.
- Lentils: Roasted urad dal adds a wonderful texture to the chutney, so make sure not to skip it. If you don't have urad dal on hand, you can easily substitute it with chana dal (Bengal gram) for a similar result.
- Tamarind: Adds tang to the chutney. You can also use store-bought tamarind extract.
- Tempering: I used mustard seeds, urad dal, curry leaves, hing, and oil.
How to Make Zucchini Chutney
Heat 2 teaspoons oil in a pan, add 1 tablespoon urad dal, and saute till they turn light brown and aromatic.
Then, add ½ teaspoon cumin seeds, 2 green chilies, 2 garlic cloves, and 1 stalk curry leaves. Saute for a minute.
Add 1 cup of diced zucchini and salt, then sauté for 2-3 minutes or until the zucchini becomes tender.
Add ¼ cup coriander leaves, and ½ inch tamarind. Saute for a few seconds till the coriander leaves wilt. Then turn off the gas and keep it aside until it cools down.
Transfer all the ingredients to a blender jar and blend to a coarse or smooth paste according to your preference.
Prepare the tempering with mustard seeds, curry leaves, hing (asafoetida) and pour over the chutney and mix well. Zucchini chutney is ready to serve.
Serving Suggestions
Serve the Green zucchini chutney as a side dish with chapati, idli, dosas, or even steamed rice and rasam.
Expert Tips
- Avoid adding any water while grinding the chutney, as the moisture from the zucchini will be sufficient to achieve the desired consistency.
- Tempering is totally optional, but I highly recommend adding it.
Variations
- Urad dal adds a thick consistency to the chutney. For a variation, you can substitute urad dal with chana dal or even roasted peanuts, which will give a slightly different flavor and texture.
- You can also add 2 tablespoons of freshly grated coconut to this chutney.
- 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 Chutney Recipes
Zucchini Chutney Recipe
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
Expert Tips
-
- Avoid adding any water while grinding the chutney, as the moisture from the zucchini will be sufficient to achieve the desired consistency.
-
- Tempering is totally optional, but I highly recommend adding it.
Variations
-
- Urad dal adds a thick consistency to the chutney. For a variation, you can substitute urad dal with chana dal or even roasted peanuts, which will give a slightly different flavor and texture.
-
- You can also add 2 tablespoons of freshly grated coconut to this chutney.
- If you don't have tamarind, use two teaspoons of lemon juice instead.
Nutrition
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