Zucchini Chutney

Recipe by
Total Time:
1 hour
Serves: 6
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Saute Recipe
Difficulty: Medium

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

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  • 2 - Zucchini (medium size)
  • 1 tbsp - Channa dal
  • 1 tbsp - Urad dal
  • 1 tsp - Ginger, grated
  • 1 tsp - Garlic, chopped
  • 1 - Tamarind (marble size)
  • 2 - Red chillies
  • 1 - Green chilli
  • 2 tsp - Desiccated coconut
  • Oil
  • Salt to taste
  • For Tempering:
  • 1/2 tsp - Mustard seeds
  • 1/2 tsp - Urad dal
  • 3 - Curry leaves

How to Make Zucchini Chutney

  • Heat 2 tsp of oil in a pan, fry the channa dal and urad dal until they turn brownish. Keep aside.
  • In the same oil, fry ginger, garlic, and tamarind until they turn brown.
  • Fry the red chillies and green chillies one by one in the same pan.
  • Cut the zucchini into small pieces and fry them. (zucchini cooks very easily) Keep aside to cool.
  • In a food processor, put all the fried ingredients, add salt and grind. (There is no need to add water as zucchini will release sufficient water. Grind to a smooth paste or coarsely according to your preference.)
  • Heat oil in a pan, splutter mustard seeds and urad dal. Add the curry leaves.
  • Pour the ground mixture into this, stir and cook for a while.
  • The zucchini chutney is ready to serve.
  • Recipe courtesy: Priya Easy N Tasty Recipe