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.
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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
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
- 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
- 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.
- 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.
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This day in 2013: Sun Dried Tomato & Onion Tart
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Priya Srinivasan says
Looks awesome usha, i love veggies chutneys, best way to feed somebody who is fussy about veggies is thru chutneys and dips!!
Sandhya Ramakrishnan says
What a marvelous color of the chutney. I have not used zucchini in chutney before. Good recipe to try out!
Wow Usha!! You were right I will love this chutney.
Suja Ram says
Lovely pics Usha! A different Chutney indeed. Want to try for my kids.
Suja Ram says
Lovely pics Usha..A different Chutney indeed. Want to try this as my kids love Zucchini a lot!
Pretty looking chutney with unique ingredients..must have been so flavorful.
Priya Kumar says
Such a beaiutful color came out. I am sure this chutney must have tasted yuuuummm. Feeling like having it with rice. I love rice with zuccini slices
Beautiful clicks. The entire platter of idlis and chutney looks so good.
Harini-Jaya R says
Wow! what a flavorful chutney it is. Even I prefer green chilies to red ones.
Priya Suresh says
Wow, the colour of the chutney looks absolutely irresistible, fingerlicking goodness definitely.
Srivalli Jetti says
Gosh those pictures are so sinful Usha, the chutney looks awesome!..will surely make it sometime..
Sapana Behl says
I have never used zucchini in chutney but looking at your pictures it sure does looks super inviting to try soon.
Zucchini and tomato chutney looks delicious Usha. Perfect to serve with just about anything -- idli, dosa, roti, rice.......
Such a healthy and delicious chutney. Love the color you got on that chutney.I'm sure that it must be delicious with idli and dosa