Chutney is an important part of Indian cuisine or to be more specific, South Indian cuisine. A traditional Andhra meal is well known for its fabulous chutneys, which are freshly prepared with various vegetables. By the way… I hail from Andhra Pradesh which is a South Indian state, and hence my obsession with chutneys. There are so many varieties of chutneys made with every possible vegetable, combined with lentils, nuts and spices. Zucchini Tomato chutney is one such, which tastes amazing. To make this chutney, you just need regular ingredients on hand that leads to a rich, mouthwatering flavor.
Zucchini is a summer squash, but I live in a place where it is available throughout the year. It is very low in calories and cooks very fast as it is a very delicate vegetable. It is often compared to Ridge gourd, an Indian vegetable. I can never forget my roots. I’m so obsessed with Indian veggies and I feel so much at home with my childhood veggies around, though was not a fan of this veggie as a kid :P.
When I yearn for traditional recipes but with a twist, I have to become innovative and use available vegetables to create authentic yet unique dishes. That’s how Zucchini Tomato chutney was born. When it comes to cooking, I just follow my heart and will try any recipe, which excites me or promises on taste.
Try this lip-smacking chutney, I’m sure you will enjoy it.
Step-by-Step Process in making Zucchini Tomato Chutney:
Grab all the ingredients. Wash the vegetables well. I leave the Zucchini peels on, the skin being a source of dietary fibre and it also helps to keep the vegetable intact preventing from becoming mushy. Cut zucchini into small cubes and slice tomato into thick circular pieces. Peel garlic pods and slit green chillies. Refer to the recipe card below the post for detailed measurements.
Heat oil in a pan on medium heat and fry all the veggies one after the other. Firstly fry green chilies for a minute and remove. Now add garlic pods and zucchini pieces and sauté till soft and slightly brown and transfer to a plate. Add circular tomato pieces along with tamarind and sear on each side for a minute in the same pan. Turn off the heat and add minced coriander and stir. Coriander when overused may dominate the flavour, but when used subtly, it harmonises the tangy flavour of tomato and tamarind.
Once the fried mixture cools down, grind all the above ingredients along with required salt and cumin seeds in a blender to a coarse paste and transfer to a bowl. Do not blend to a very smooth paste, you should be able to feel some chunks of Zucchini.
For the tempering, heat oil in a small pan on medium heat and add mustard, cumin and red chilies. Once they splutter and turn brown add asafoetida, turn off the heat and finally add curry leaves and transfer it to the Zucchini Tomato chutney and mix well.
This simple, healthy, delicious and versatile Zucchini Tomato chutney is a great accompaniment with Idlis, Dosas, Rotis or with rice. The tingling taste buds draw you back to the flavours once you get used to this chutney. It can be made ahead of time and stored in the refrigerator for about a week.
- 1 Tablespoon vegetable oil
- 6 green chilies slit lengthwise
- 2 pods garlic peeled
- 1 large Zucchini (400gm), washed and cut into small cubes
- 1 large tomato cut into thick circular pieces
- Cranberry size tamarind
- ¼ cup finely chopped coriander
- 1teaspoon cumin seeds
- Required salt
- For the Tempering:
- 2 teaspoons of vegetable oil
- 1 teaspoon mustard seeds
- 1 teaspoon cumin seeds
- 2 red chilies
- A pinch of asafoetida
- Few curry leaves
- Heat oil in a pan on medium heat, fry green chilies for a min and transfer to a plate.
- Now add garlic pods and zucchini pieces and sauté till soft and light brown and transfer to the plate.
- Add circular tomato pieces along with tamarind and sear on each side for a minute. Turn off the heat and add minced coriander and stir.
- Once the mixture cools down, grind all the above ingredients along with salt and cumin seeds in a blender to a coarse paste and transfer to a bowl.
- For the tempering, heat oil in a small pan on medium heat and add mustard, cumin and red chilies. Once they splutter add asafoetida and finally add curry leaves and transfer it to the zucchini chutney.
- It is a great accompaniment with Idlis, Dosas, Rotis or with rice.
Feel free to adjust Spice levels by increasing or decreasing green chilies.
Tomatoes are sliced into thick circular pieces so that they don’t release a lot of water.
It can be made ahead of time and stored in the refrigerator for about a week.
Sending this recipe to Remya’s first blog anniversary event