1Large Zucchini300gm, washed and cut into small cubes
1Large Tomato Cut into thick circular slices
1inchTamarind PieceCranberry size
¼cup Corianderfinely chopped
1tspCumin seeds
Required Salt
For the Tempering:
1tbspOil
FewGarlic PodsChopped
1tspMustard Seeds
2Dry Red ChiliesBroken
1tspCumin Seeds
A pinch of Asafoetida
Few Curry Leaves
Instructions
Pan Frying Ingredients:
Heat oil in a pan on medium heat, fry green chilies for a minute and transfer to a plate.
Now add garlic pods and zucchini pieces and sauté till soft and light brown. Transfer to the plate.
Add tomato slices along with tamarind and sear on each side for a minute. Turn off the heat and add minced coriander and stir.
Grinding Chutney:
Once the mixture cools down, transfer everything except zucchini to a blender. Add cumin seeds and required salt. Grind to a coarse paste and transfer to a bowl.
Tempering (Tadka):
For the tempering, heat oil in a small pan on medium heat and add garlic, mustard, cumin and red chilies. Once they splutter & garlic turns brown, add asafoetida and finally add curry leaves and transfer it to the zucchini chutney.
Serving Suggestion:
It is a great accompaniment with Idli, Dosa, Roti or with rice.
Recipe Video
Notes
If you peel Zucchini, there will be nothing to keep it intact and you will just have a mush. So, it's better to leave the skin on.
Feel free to adjust Spice levels by increasing or decreasing green chillies. If you are going to use the chutney for rice, you can make it more spicy.
Tomatoes are sliced into thick circular pieces so that they don’t release a lot of water.
Tadka is the most important step in making any chutney, so be generous with the tempering for authentic flavour.
It can be made ahead of time and stored in the refrigerator for about a week.