Zucchini Chutney Indian Courgette Chutney

I love making chutneys with vegetables, like red bell pepper chutney, onion chutney, and green tomato chutney. Today, I’m sharing a zucchini chutney recipe. I prepared it in a similar way to how I made ridge gourd chutney, and everyone at my home loved it. Do give this a try and serve it with your next South Indian breakfast like dosa, Idli, or even as a side dish with steamed rice and vegetable sambhar. Zucchini is a versatile vegetable, and I first discovered this in the USA. I have tried many zucchini dishes, from dal, rice, and zoodles to soup. Zucchini is such a versatile vegetable, and I first discovered it after I moved to the USA. Since then, I’ve tried many zucchini dishes, from dal, rice dish, and zoodles to soups. More Indian Zucchini Recipes

Zucchini Curry Zucchini Carrot Paratha Zucchini Sabzi Zucchini Dal

Ingredients

Zucchini: I used fresh green zucchini squash. Green Chillies: I used Indian green chili peppers for the heat. Garlic: use fresh garlic cloves. Cumin Seeds: It adds a ton of flavor, so don’t skip it. If you don’t have it, you can substitute it with roasted cumin powder. Lentils: Roasted urad dal adds a wonderful texture to the chutney, so make sure not to skip it. If you don’t have urad dal on hand, you can easily substitute it with chana dal (Bengal gram) for a similar result. Tamarind: Adds tang to the chutney. You can also use store-bought tamarind extract. Herbs: I used coriander leaves and curry leaves. Tempering: I used mustard seeds, urad dal, curry leaves, hing, and oil.

How to Make Zucchini Chutney

Heat oil in a pan, add urad dal, and saute till they turn light brown and aromatic. Then, add cumin seeds, green chilies, garlic, and curry leaves. Saute for a minute. Add diced zucchini and salt, then sauté for 2-3 minutes or until the zucchini becomes tender. Add coriander leaves, and tamarind. Saute for a few seconds till the coriander leaves wilt. Then turn off the gas and keep it aside until it cools down. Transfer all the ingredients to a blender jar and blend to a coarse or smooth paste according to your preference. Prepare the tempering with mustard seeds, curry leaves, hing (asafoetida) and pour over the chutney and mix well. Zucchini Chutney is ready to serve.

Expert Tips

Avoid adding any water while grinding the chutney, as the moisture from the zucchini will be sufficient to achieve the desired consistency. Tempering is totally optional, but I highly recommend adding it.

Variations

Urad dal adds a thick consistency to the chutney. For a variation, you can substitute urad dal with chana dal or even roasted peanuts, which will give a slightly different flavor and texture. You can also add 2 tablespoons of freshly grated coconut to this chutney. If you don’t have tamarind, use two teaspoons of lemon juice instead.