Zucchini Tomato Chutney Indian - Zucchini Pachadi
Simple preparation of a traditional spicy Zucchini Tomato Chutney Indian with regular ingredients that leads to a rich, mouthwatering flavour.
Servings: 4
Ingredients
- 1 tbsp Oil
- 6 Green Chilies Halved
- 2 Garlic Pods Peeled
- 1 Large Zucchini 300gm, washed and cut into small cubes
- 1 Large Tomato Cut into thick circular slices
- 1 inch Tamarind Piece Cranberry size
- ¼ cup Coriander finely chopped
- 1 tsp Cumin seeds
- Required Salt
For the Tempering:
- 1 tbsp Oil
- Few Garlic Pods Chopped
- 1 tsp Mustard Seeds
- 2 Dry Red Chilies Broken
- 1 tsp Cumin 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.