Chutney is a best accompaniment for idly, dosai, paniyaram and even for appam. I always prefer chutneys without coconut. Now a days i started making chutneys with vegetables available at home. Zucchini chutney is one such chutney prepared with zucchini, onion and tomato.

Ingredients:

Serves 3 to 4 people

• 1 no – Zucchini (peel and chop into cubes)
• 1 no – Onion (chopped)
• 1 no – Tomato (chopped)
• 1 nos – Garlic (big one)
• 1 inch – Ginger (chopped)
• 1 or 2 nos – Dry red chillies
• 1 tsp – Bengal gram / kadalai paruppu
• 1 tsp – Split black gram / ulunthu / urad dal
• 1 no – Tamarind (blueberry sized)
• 1 tbsp – Coriander leaves chopped
• Salt to taste
• Oil for sauteing

Seasonings:

• 1 tbsp – Sesame oil
• 1/4 tsp – Mustard seeds
• 1/4 tsp – Split black gram / ulunthu
• 4 or 5 nos – Fresh curry leaves
• 1 pinch – Asafoetida

Preparation method:

1. Heat oil in a pan, add bengal gram and split black gram, saute until they are slightly golden brown. Followed by chopped garlic, ginger, onion, tomato and dry red chillies, saute for 1 or 2 mins.
2. Now add chopped zucchini and coriander leaves, saute until they are well cooked. Switch off the stove and allow them to cool completely.
3. Transfer sauteed mixture along with tamarind and required salt to a mixture grinder / blender and grind them to a coarse paste.
4. Finally heat oil in a pan, season with items given in the list for seasoning and pour this seasoning to the ground mixture in the bowl. Zucchini chutney is ready to serve.

Notes:

• You can increase or decrease number of dry red chillies as per your spice level.
• If you prefer you can grate zucchini instead of cubing or chopping it.