Spicy and delicious zucchini chutney. It is a semi raw recipe because I did not cook zucchini. I tempered raw zucchini with some spices.
Ingredients
1/2 of the medium size grey zucchini. You can use the long zucchini also.
handful of cilantro
1/4 tsp turmeric powder
1/2 tsp tamarind paste
a small piece of jaggery
salt to taste
Tempering
1 tbsp of oil
1/2 tsp urad dal
1/8 tsp fenugreek seeds
1 tsp mustard seeds
1 tsp cumin seeds
2 -4 green chilli
6-8 garlic cloves
2-4 red chili
a pinch of hing
a few curry leaves
Preparation
Wash and peel the zucchini. Cut it into very small pieces.
Chop cilantro finely.
Cut green chili lengthwise.
Procedure
Place a thick bottom sauce pan on medium heat with oil. When the oil is hot add urad dal, fenugreek seeds, mustard seeds and cumin seeds. When the mustard seeds start spluttering add green chilli, garlic cloves and red chilli. Keep stirring. Add hing/asafoetida and curry leaves also and when the red chili is changing color switch off the flame. After switching off the flame add turmeric powder. Let the tempering /seasoning cool down completely. Then take green chili, red chili and garlic from the tempering into the blender jar or a small grinder. Take curry leaves also if possible. Add salt, tamarind paste and a little piece of jaggery and grind them into a paste.
Add this paste back into the tempering in the pan. Add zucchini pieces and mix everything well. Mix in cilantro and adjust the salt. This chutney goes very well with rice or chapati.
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1/2 of the medium size grey zucchini. You can use the long zucchini also.
handful of cilantro
1/4 tsp turmeric powder
1/2 tsp tamarind paste
a small piece of jaggery
salt to taste
Tempering
1 tbsp of oil
1/2 tsp urad dal
1/8 tsp fenugreek seeds
1 tsp mustard seeds
1 tsp cumin seeds
2 -4 green chilli
6-8 garlic cloves
2-4 red chili
a pinch of hing
a few curry leaves
Preparation
Wash and peel the zucchini. Cut it into very small pieces.
Chop cilantro finely.
Cut green chili lengthwise.
Procedure
Place a thick bottom sauce pan on medium heat with oil. When the oil is hot add urad dal, fenugreek seeds, mustard seeds and cumin seeds. When the mustard seeds start spluttering add green chilli, garlic cloves and red chilli. Keep stirring. Add hing/asafoetida and curry leaves also and when the red chili is changing color switch off the flame. After switching off the flame add turmeric powder. Let the tempering /seasoning cool down completely. Then take green chili, red chili and garlic from the tempering into the blender jar or a small grinder. Take curry leaves also if possible. Add salt, tamarind paste and a little piece of jaggery and grind them into a paste.
Add this paste back into the tempering in the pan. Add zucchini pieces and mix everything well. Mix in cilantro and adjust the salt. This chutney goes very well with rice or chapati.
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