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Home » Recipes » Sauces, Chutneys & Dips

Zucchini Chutney

Aug 12, 2022. by Bhavana Patil. No Comments | This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases.

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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 chutney served in a bowl with tempering on the top

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.

step to saute urad dal, zucchini and garlic collage

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.

step to add cumin seeds and cilantro and blend to a paste collage

Prepare the tempering with mustard seeds, curry leaves, hing and pour over the chutney and mix well. Zucchini Chutney is ready to serve.

zucchini chutney served in a bowl with tempering on the top

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

How long can I store this Zucchini Chutney?

This chutney can be stored in the refrigerator for up to 3 days in an airtight container.

Is this Zucchini Chutney Keto-friendly?

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
Tried this recipe?Don’t forget to give a ★ rating below
zucchini chutney served in a bowl with tempering on the top

Zucchini Chutney Recipe

Bhavana Patil
Zucchini Chutney is a healthy and delicious chutney recipe made using zucchini (also known as Courgette), garlic, chilies, and few other Indian spices.
5 from 2 votes
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Servings: 3
Calories : 74
Course: Side Dish
Cuisine: Indian
Diet: Vegan
Prep Time : 5 minutes
Cook Time : 10 minutes
Total Time : 15 minutes

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.
 
Note: Nutrition values are my best estimates. If you rely on them for your diet, use your preferred nutrition calculator.

Nutrition

Calories: 74kcalCarbohydrates: 7gProtein: 2gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 1gSodium: 105mgPotassium: 130mgFiber: 3gSugar: 2gVitamin A: 199IUVitamin C: 25mgCalcium: 21mgIron: 1mg
Keyword courgette chutney, zucchini chutney
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Hi There! Welcome to my blog! I’m Bhavana. Here you’ll find easy recipes for your Instant Pot, Kids Lunch Box ideas, Keto/LowCarb, Air-fryer recipes plus more wholesome, easy Vegetarian/Vegan Indian recipes that your family will love. More about me →

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