Andhra Style Zucchini Tomato Chutney Recipe
Andhra Style Zucchini Tomato Chutney Recipe is yet another flavourful chutney from the South Indian cuisine that is rich in its repertoire of condiments and chutneys. A traditional Andhra style meal is well known for its fabulous chutneys, which are freshly prepared and use a variety of vegetables, combined with lentils, nuts and spices. Zucchini Tomato chutney is one such, which tastes amazing and uses just regular ingredients. Zucchini is a summer squash and is very low in calories and cooks very fast as it is a very delicate vegetable. Serve this Andhra Style Zucchini Tomato Chutney Recipe along with a breakfast of Kanchipuram Idlis or Kara Kadubu and present your family with a refreshing new taste.
15 M
15 M
30 M
6 Servings
Ingredients
- 1 tablespoon Vegetable Oil
- 6 Green Chillies , slit lengthwise
- 2 Garlic , pods, peeled
- 400 grams Green zucchini , washed and cut into small cubes
- 1 Tomato , cut into thick slices
- Tamarind , cranberry sized
- 1/4 cup Coriander (Dhania) Leaves , finely chopped
- 1 teaspoon Cumin seeds (Jeera)
- Salt , as required For the Tempering
- 2 teaspoons Vegetable Oil
- 1 teaspoon Mustard seeds
- 1 teaspoon Cumin seeds (Jeera)
- 2 Dry red chillies
- pinch Asafoetida (hing)
- Few Curry leaves
How to make Andhra Style Zucchini Tomato Chutney Recipe
To begin making the Andhra Style Zucchini Tomato Chutney Recipe first warm some oil in a pan on medium heat.
Add the green chilies to it and toss lightly for a minute till they are scalded, and transfer to a plate.
Now 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.
Add the sliced tomatoes along with tamarind and toss together for a minute. Turn off the heat and add minced coriander and stir till wilted.
Once 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.
For 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.
Stir well and serve the Andhra Style Zucchini Tomato Chutney immediately with Kanchipuram Idlis or Kara Kadubu.
Padma Veeranki
Padma is the voice behind MasalaKorb. She is a Biochemist by education and a full time blogger by passion. Her favorite quote “...no one is born a great cook, one learns by doing it” ― Julia Child.She loved travelling around the globe and exploring different cuisines. Her style is confined mostly to simple home cooking methods that are local and seasonal and keeping with authenticity. At Masalakorb you will discover recipes of Indian food with aromatic spices and herbs. It is her honest attempt to pen wonderful trivia through her posts and walk you through even the most basic recipes required in achieving that glorious Indian food that you have been craving for.
