Andhra Style Zucchini Tomato Chutney Recipe
This delightful Andhra Style Zucchini Tomato Chutney is a vibrant and flavorful dish that embodies the essence of South Indian cuisine, characterized by its unique blend of spices and fresh ingredients. Perfect as a side dish, this chutney pairs wonderfully with Kanchipuram Idlis or Kara Kadubu, adding a zesty kick to your meals. With a preparation and cooking time of just 30 minutes, you can easily whip up this chutney for a quick yet satisfying addition to your table.
Ingredients
| Ingredient | Quantity |
|---|---|
| Sunflower Oil | 1 tablespoon |
| Green Chillies (slit lengthwise) | 6 |
| Garlic Pods | 2 |
| Green Zucchini (washed, cubed) | 400 grams |
| Tomato (cut into thick slices) | 1 |
| Tamarind (size of a cranberry) | 1 piece |
| Coriander (Dhania) Leaves (finely chopped) | 1/4 cup |
| Cumin Seeds (Jeera) | 1 teaspoon |
| Salt | As required |
| Sunflower Oil (for tempering) | 2 teaspoons |
| Mustard Seeds | 1 teaspoon |
| Cumin Seeds (Jeera) | 1 teaspoon |
| Dry Red Chillies | 2 |
| Asafoetida (hing) | A pinch |
| Curry Leaves | A few |
Nutritional Information (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | Approx. 150 |
| Total Fat | 10 g |
| Saturated Fat | 1 g |
| Carbohydrates | 14 g |
| Dietary Fiber | 3 g |
| Sugars | 3 g |
| Protein | 2 g |
| Sodium | 300 mg |
Instructions
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Preparation of Ingredients: Begin by warming 1 tablespoon of sunflower oil in a medium-sized pan over medium heat. Once the oil is hot, add the slit green chilies. Sauté them lightly for about one minute until they are slightly blistered, then transfer them to a plate.
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Sautéing Zucchini and Garlic: In the same pan, add the garlic pods followed by the cubed green zucchini. Sauté these ingredients until the zucchini becomes soft and light brown, which should take approximately 3 to 5 minutes. Once cooked, transfer the mixture to the plate with the chilies.
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Cooking Tomatoes and Tamarind: Now, add the sliced tomatoes along with the tamarind to the pan. Toss everything together for about a minute. Once the tomatoes begin to soften, turn off the heat and mix in the finely chopped coriander leaves. Stir until the coriander is wilted and aromatic.
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Blending the Mixture: Allow the mixture to cool down slightly. Once cool, transfer all the sautéed ingredients—green chilies, garlic, zucchini, tomatoes, tamarind, and the sautéed coriander—into a blender. Add salt and cumin seeds to taste, and blend everything together until you achieve a coarse paste. Transfer this chutney to a serving bowl.
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Tempering the Chutney: In a small pan, heat the remaining 2 teaspoons of sunflower oil over medium heat. Add the mustard seeds, cumin seeds, and dry red chilies to the oil. Once the seeds start to splutter, add a pinch of asafoetida and the curry leaves. Allow these to fry for a few seconds until fragrant.
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Combining and Serving: Carefully pour the tempering over the zucchini chutney. Stir well to incorporate all the flavors. Your Andhra Style Zucchini Tomato Chutney is now ready to be served! Enjoy it warm with Kanchipuram Idlis or Kara Kadubu for an authentic Andhra experience.
This Andhra Style Zucchini Tomato Chutney not only brings together a melange of textures and flavors but also serves as a nutritious addition to your meal. With its vibrant colors and enticing aroma, it is sure to become a favorite in your household. Enjoy creating this delightful dish, and don’t hesitate to experiment with the spice levels to suit your personal taste!
