Archana's Kitchen

Andhra Style Zucchini Tomato Chutney Recipe

January 10, 2017

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Andhra Style Zucchini Tomato Chutney Recipe - Recipe image with step-by-step cooking instructions
Time:Prep: 15 M|Cook: 15 M|Total: 30 M
Makes:6 Servings
Cuisine:Andhra

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.


Ingredients

For the Tempering

    1 tablespoon 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
    2 teaspoons Oil
    1 teaspoon Mustard seeds (Rai/ Kadugu)
    1 teaspoon Cumin seeds (Jeera)
    2 Dry Red Chillies
    pinch Asafoetida (hing)
    Few Curry leaves

Instructions for Andhra Style Zucchini Tomato Chutney Recipe

    1

    To begin making the Andhra Style Zucchini Tomato Chutney Recipe first warm some oil in a pan on medium heat.

    2

    Add the green chilies to it and toss lightly for a minute till they are scalded, and transfer to a plate.

    3

    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.

    4

    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.

    5

    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.

    6

    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.

    7

    Stir well and serve the Andhra Style Zucchini Tomato Chutney immediately with Kanchipuram Idlis or Kara Kadubu.



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