Zucchini Tomato Chutney

Zucchini tomato pachadi is a south Indian chutney that goes well with dosa, idli and rice. It also tastes amazing as a spread on sandwiches and wraps.

Course Condiment

Cuisine South Indian Cuisine

Prep Time 10

Cook Time 15

Servings

Calories 123kcal

Author Usha Rao

Equipment

1 Knife & Cutting Board
1 Saute pan & apatula
1 Indian Mixie or a food processor to grind the chutney

Ingredients

2 - 3 tablespoon Oil I used 3
1 teaspoon Cumin Seeds
½ - 1 teaspoon Mustard Seeds
6 Curry Leaves
3 big fat Cloves of Garlic
4 - 6 small Green Chilies broken into 2-3 pieces
¼ teaspoon Turmeric Powder
2 small Zucchini about 250 grams or little over ½ lb, chopped
1 medium sized Tomato about 150 grams, chopped
2 - 3 small pods of Tamarind or ½ tablespoon Tamarind pod washed
1 - 1 ¼ teaspoon Salt
2 tablespoon roasted Sesame Seeds
1 - 1 ½ tablespoon roasted Peanuts

Instructions

Heat oil in a pan, add mustard, cumin seeds, curry leaves and let the seeds splutter.
2 - 3 tablespoon Oil, 1 teaspoon Cumin Seeds, ½ - 1 teaspoon Mustard Seeds, 6 Curry Leaves
Add green chilies, garlic and let the chilies change color.
4 - 6 small Green Chilies, 3 big fat Cloves of Garlic
Sprinkle turmeric & salt, add zucchini, tomatoes and give a good stir.
¼ teaspoon Turmeric Powder, 2 small Zucchini, 1 - 1 ¼ teaspoon Salt, 1 medium sized Tomato
Cover and cook on low flame until zucchini and tomatoes are soft.
Throw in tamarind and continue cooking uncovered until zucchini is well roasted.
2 - 3 small pods of Tamarind or ½ tablespoon Tamarind pod
Add sesame seeds, peanuts and stir.
2 tablespoon roasted Sesame Seeds, 1 - 1 ½ tablespoon roasted Peanuts
Turn off the flame, add cilantro and let the mixture cool.
Grind the mixture to a smooth or coarse paste, depending on one's preference. Use some water, if required.
Taste and adjust salt. If it is spicy hot, add some sesame or peanuts to reduce the heat.
Transfer to a bowl and serve with dosa idli or rice. If serving with rice, you can add some chopped onion.
Chutney stays good for 4-5 days to up to a week in the refrigerator. If adding chopped onions, consume within a day or two.

Notes

I normally do not temper the chutney after it is prepared. For a nice presentation, make a tempering with some oil, dry chili, cumin, mustard, curry leaves, turmeric and pour it over the chutney. If tempering the chutney, use less oil to roast the vegetables.
If one is allergic to peanuts or sesame seeds, skip one of them or both. However, sesame and peanuts give the chutney a nutty flavor and make it a bit more nutritious.
Nutritional values mentioned below are approximate values.

Nutrition