Monday, December 14, 2009

Zucchini Chutney

The word Zucchini comes from the Italian word Zucchino, meaning a small squash.The term squash comes from the Indian skutasquash meaning "green thing eaten green".They are very nutritiuos and rich in almost everything Manganese,Vitamin C,Potassium.Copper folate,Protein....In a culinary context,Zucchini is treated as a vegetable, which means it is usually cooked and presented as a savory dish or accompaniment. Botanically, however, the zucchini is an immature fruit.In Mexico, the flower of Zucchini is often used for a very popular native soup.Here i am going to share the recipe of a very delicious Zucchini chutney.
Oil - 2 tbsp
Mustard seeds - 1tbsp
Cumin seeds - 1 tsp
Cashews - 2 tbsp
Chanadal Roasted (Dalia) -1 tbsp
Ginger chopped - 1 inch piece
Garlic chopped - 3-4 cloves
Tamarind - 1/2 lemon size
Green chillies - 4
Curry leaves -5
Tomato chopped- 1/2
Zucchini peeled and chopped - 2
Salt as per taste
For Tempering
Oil - 1 tbsp
Red chilli -2
Mustard - 1 tsp
Cumin seeds - 1 tsp
Urad Dal - 1 tsp
Coriander leaves chopped - 1 sprig
Curry leaves -10
1)Heat oil in a sauce pan,add the Mustard seeds,cumin seeds and once they splutter add Cashew nuts,chanadal and saute for about 30 secs
2)To this add ginger,garlic,tamarind,green chillies,curry leaves and fry nicely.
3)Now add the chopped tomatoes and Zuccini.Cover and cook for about 10 mins or till soft and well done(Add in little water if necessary).
4)Then mix in salt and blend this into a fine paste.
For Tempering
1)Heat oil in a pan and add Red chilli,mustard seeds, urad dal, and cumin seeds, when they splutter add curry leaves.
2)Remove from heat and add it to the zucchini mixture and then add coriander leaves.Goes well with rice,chapaties and also for sandwiches.

1)Deep frying or roasting Zucchini add up more taste to the chutney.
2)Zucchini can also be boiled separately and added to save time.


  1. Never thought of making chutney with zucchini...Thanks for sharing :-)