Andhra Style Zucchini Tomato Chutney Recipe

Padma Veeranki
Andhra Style Zucchini Tomato Chutney Recipe
953 ratings.

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.

Cuisine: Andhra
Course: Side Dish
Diet: Vegetarian
Prep in

15 M

Cooks in

15 M

Total in

30 M

Makes:

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

  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.

Padma Veeranki

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Last Modified On Tuesday, 10 January 2017 14:52
     
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