Zucchini and Tomato chutney

Recipe by
Total Time:
15-30 minutes
Serves: 4
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Saute Recipe
Difficulty: Easy

Take a look at more Pickles-Chutneys Recipes. You may also want to try Dudhi (Bottlegourd) Peel Chutney, Banana Chutney, Sweet and Sour Ginger Sambal , Sambal Belacan

Rate This Recipe


  • Zucchini 1, chopped with/without the skin
  • Tomato 2, chopped
  • Green chillies 4-5, cut into pieces
  • Garlic 2-3 flakes
  • Curry leaves -few
  • Mint leaves- few
  • Salt to taste
  • Coriander leaves- a handful
  • Oil -2 tbsp to fry the vegetables and 1 tsp for thadka
  • Mustard seeds- 1/2 tsp for thadka

How to Make Zucchini and Tomato chutney

  • Heat 2 tbsp. of oil and fry green chillies, garlic and zucchini for a few minutes or until the zucchini is a little soft.
  • Add tomato, curry leaves and mint and fry for a couple more minutes.
  • Sprinkle salt according to your taste and mix it.
  • After the fried mixture cools down, put it in a blender with fresh coriander leaves and grind it finely. Do not add water as both the vegetables contain water.
  • Heat 1 tsp oil for thadka and put mustard seeds. When the seeds splutter, add it to the chutney. This chutney can be eaten with Idli, Dosai, Vadai, bajji etc.