Zucchini Tomato Chutney South Indian – Zucchini Pachadi | Zucchini Chutney Recipe Indian | Zucchini Tomato Pachadi Andhra Style is a simple chutney prepared with Zucchini with minimal ingredients yet standing out with mouthwatering flavour.
Editor’s note: This post was originally published in December 2014 and has been updated with Video and replaced with new pictures for comprehensiveness and freshness.
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. As you all know, 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 chutney that tastes amazing. To make this chutney, you just need regular ingredients on hand that gives you mouthwatering flavour.
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 I was not a fan of this veggie as a kid!
When I yearn for traditional recipes but with a twist, I have try 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.
Do try this lip-smacking chutney…. I’m sure you will enjoy it. Let’s dive into the recipe now!
Steps to follow for
Zucchini Tomato Chutney Indian
- 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 or just break them into two halves so that they will not burst while frying.
NOTE: Refer to the recipe card for detailed measurements.
Let’s start making zucchini chutney:
- 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 let them brown (Refer to Video). 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 everything cools down, transfer the above ingredients (except zucchini) to a blender. To this, add required salt and a little cumin seeds.
- Grind to a coarse paste. Check video to see the consistency.
- Finally add the zucchini pieces & just pulse the blender. Do not blend to a very smooth paste, you should be able to feel some chunks of Zucchini. Transfer to a bowl.
- For the tempering, heat oil in a small pan on medium heat. Add sliced garlic pods, mustard seeds, dry red chillies and cumin seeds and red chilies.
- Once they splutter and turn brown add asafoetida.
- Finally add curry leaves & turn off the heat.
- Transfer the tadka to the Zucchini Tomato chutney and mix well.
- This simple, healthy, delicious and versatile Zucchini Tomato chutney is a great accompaniment with Idli, Dosa, Roti or with piping hot rice & a dollop of ghee. The tingling taste buds draw you back to the flavours once you get used to this chutney.
- You can make this chutney ahead of time and store in the refrigerator for about a week.
- 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
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.
- 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.
- 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.
- It is a great accompaniment with Idli, Dosa, Roti or with rice.
- 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.
Also check out Traditional Andhra Recipes from blog.
Many more to come!!…..STAY TUNED!!
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