Vegan Zucchini Chutney
South Indian cuisine is known for its flavorful and spicy dishes. Zucchini chutney is a flavorful condiment made with zucchini, spices, and other ingredients. Here's a simple recipe for making zucchini chutney.
1 zucchini with skin slice lengthwise
2 teaspoons oil
5 - 6 garlic cloves
6 - 8 green chillies
1/2 cup coriander
Gooseberry sized tamarind
1/4 cup peanuts
2 tablespoons sesame seeds
2 - 3 tablespoons dry coconut powder
Salt to taste
2 teaspoon oil
1/2 teaspoon mustard seeds
1 tablespoon urad dal
4 dry red chillies
1/4 teaspoon asafoetida (hing)
Heat the pan, add peanuts and dry roast until golden brown.
Then add the cumin seeds and sesame seeds and roast until aromatic.
Next, add dry coconut powder and toast until golden brown.
Let them cool down completely.
Meanwhile, heat 2 teaspoons oil in a pan, and place the zucchini, tomato, onion, garlic and green chillies.
Cook them on low heat for a few minutes until vegetables release moisture.
Open the lid and speed the vegetables evenly.
Next, cover the lid and cook the vegetables for 10 minutes on medium heat.
After 10 minutes, flip the vegetables and cook them for 10 more minutes or until done.
Once the zucchini is brown and tender, stir in the coriander and tamarind.
Turn off the heat and let it cool down completely.
Meanwhile, blend the peanut mixture and add all the vegetables and salt.
Blend to a coarse or smooth paste according to your preference.
Heat the oil in a small pan, add mustard seeds and let them splutter.
Next, add urad dal and roast until golden brown.
Now, add dry red chillies and fry.
Stir in the hing, and add curry leaves.
Fry the curry leaves until crispy and pour that onto the zucchini chutney.
Add the tempering to the chutney and serve it with chapati, idli, dosa, or rice.