Andhra Style Zucchini Tomato Chutney Recipe

Name: Andhra Style Zucchini Tomato Chutney Recipe
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 6
Cuisine: Indian
Ingredients: 1 tbsp Vegetable Oil (1 tablespoon Oil + 2 teaspoons Oil); 6 pieces Green Chili (6 Green Chillies slit lengthwise); 2 pieces Garlic (2 Garlic pods, peeled); 400 g Zucchini (400 grams Green zucchini washed and cut into small cubes); 1 piece Tomato (1 Tomato cut into thick slices); 0 pieces Tamarind (Tamarind cranberry sized); ¼ cup Cilantro (1/4 cup Coriander (Dhania) Leaves finely chopped); 2 tsp Cumin Seeds (1 teaspoon Cumin seeds (Jeera) + 1 teaspoon Cumin seeds (Jeera)); 0 pieces Table Salt (Salt as required); 1 tsp Mustard Seeds (1 teaspoon Mustard seeds (Rai/ Kadugu)); 2 pieces Dried Red Chili (2 Dry Red Chillies); 0 pieces Asafoetida (pinch Asafoetida (hing)); 1 pinch Curry leaves (Few Curry leaves)

Andhra Style Zucchini Tomato Chutney Recipe - Indian Chutney Recipes (Indian)

30 minIndian

Servings6

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Vegetarian
Vegan
Dairy Free
Pescatarian
Halal
Egg Free

Steps

1To begin making the Andhra Style Zucchini Tomato Chutney Recipe first warm some oil in a pan on medium heat.
2Add the green chilies to it and toss lightly for a minute till they are scalded, and transfer to a plate.
3Now add garlic pods and zucchini pieces into the pan and sauté till soft and light brown and transfer to the plate too. This may take a couple of minutes.
4Add the sliced tomatoes along with tamarind and toss together for a minute. Turn off the heat and add minced coriander and stir till wilted.
5Once the mixture cools down, grind all the above ingredients together along with salt and cumin seeds in a blender to a coarse paste and transfer to a bowl.
6For the tempering, heat oil in a small pan on medium heat and add mustard, cumin and red chilies. Once they splutter add asafoetida and finally add curry leaves and transfer it to the zucchini chutney.
7Stir well and serve the Andhra Style Zucchini Tomato Chutney immediately with Kanchipuram Idlis or Kara Kadubu.