Zucchini Tomato Pachadi ~ Chutney

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

Jump to recipe or Pin It for later

Theme for this week is chutneys, dips and spreads. Indian chutneys with vegetables are one of my favorite as these are versatile to serve with Indian food and also make a wonderful spread for sandwiches and wraps.

Depending on the region and household, green chilies or dry chilies are used to spice chutneys. In my household, it is always green chilies. Hence, in this recipe green chilies are used for heat, that can be substituted with dry chilies as in zucchini pachadi. For a unique flavor, use both dry and green chili.

If you like this pachadi, check the other vegetable pachadlu on the blog. All these pachadlu or chutneys are great as spreads for sandwiches.

Brinjal or Eggplant Pachadi
Tomato Coconut Chutney
Bell Pepper Tomato Pachadi
Tomato Onion Chutney
Cabbage Pachadi
Sorakaya ~ Bottle Gourd Pachadi

Zucchini Tomato Pachadi Recipe

Total Time: 25 – 35 minutes
Preparation: 5 – 10 minutes
Cooking Time: 10-15 minutes
Serves: 4 – 6 depending on how it is served

Ingredients:

• 2 – 3 tablespoon Oil (I used 3)
• ½ – 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

Preparation:

• Heat oil in a pan, add mustard, cumin seeds, curry leaves and let the seeds splutter.
• Add green chilies, garlic and let the chilies change color.
• Sprinkle turmeric & salt, add zucchini, tomatoes and give a good stir.
• Cover and cook on low flame until zucchini and tomatoes are soft.
• Throw in tamarind and continue cooking uncovered until zucchini is well roasted.
• Add sesame seeds, peanuts and stir.
• Turn off the flame, add cilantro and let the mixture cool.
• Grind the mixture to a smooth or coarse paste, depending on ones 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, can add some chopped onion.
• Chutney stays good for 4-5 days to upto a week in the refrigerator. If adding chopped onions, consume with in a day or two.

Notes:

• I normally do not temper the chutney after it is prepared. For 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 the or both. However, sesame and peanuts give the chutney a nutty flavor and make it a bit more nutritious.

Like the recipe, Pin It.

This day in 2013: Sun Dried Tomato & Onion Tart

Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM#84