In a time when we consciously think of nutritious and healthy options, this chutney is a taste bomb, nutrient-dense and full of fibre. It is a chutney that one will seldom come across in India, as it is more common in coastal south India. I have adapted it to be made outside India too.
Originally, young and tender dodka/ torai/ ridge gourds are used. Combined with green chillies and fresh coriander, this fragrant chutney looks fresh green and is a treat with every morsel. In the photo of this recipe, you see a yellow version, as I used fresh yellow courgette and spicy hot yellow chillies from my garden. The temptation was too much when the courgette is so crunchy & juicy and chillies just off the plant are bursting with taste and a fruity fragrance! You can use a green courgette, and green chillies for a vibrant green colour.
Courgette/ Zucchini that are young and tender should be selected to make the chutney. This zucchini chutney can be used as a hearty spread in sandwiches or wraps, as a dip with crackers, as a chutney with barbecued lamb, or eaten traditionally as in India, with idli, dosa and bhakris (flat breads).
Oil-roasted chana and urad dals give it a nutty flavour and aroma, as well as adds protein along with vitamins of the vegetables. If you wish, replace dals with roasted peanuts or sesame for retaining a nutty flavour profile. As often, the list of ingredients in Indian recipes look long, which does not mean they are difficult to cook. It just creates layer-upon-layer of tastes!
for 4 persons. 1 cup = 240 ml/ 1 tbsp = 15 ml / 1 tsp = 5 ml.
| For the tadka: | |
| 1 ½ tbsp coconut oil | |
| ½ tsp each mustard and cumin seeds | |
| ¼ tsp asafoetida | |
| 1 dry red chilli broken into pieces | |
| 2-3 green chillies chopped | |
| 2 tsp each chana dal and urad dal (if unavailable use 1 tbsp roasted peanuts or sesame) | |
| 5-6 curry leaves | |
| 1 shallot or half a small onion chopped | |
| 2 cm piece of ginger, chopped | |
| 1 medium-size tender green or yellow courgette, cut into small cubes | |
| ¼ cup desiccated coconut | |
| ½ cup fresh coriander chopped | |
| Small bon-bon size ball of tamarind soaked, or 2 tbsp of lemon juice | |
| 1 tsp salt/ or to taste | |
| 1 tsp sugar |
In a time when we consciously think of nutritious and healthy options, this chutney is a taste bomb, nutrient-dense and full of fibre. It is a chutney that one will seldom come across in India, as it is more common in coastal south India. I have adapted it to be made outside India too. Originally,...
| 1. | Heat a medium size fry pan to make the tadka. |
| 2. | When hot, add the coconut oil, as soon as the oil is hot, add the mustard and cumin seeds. Fry a few seconds. Reduce heat. |
| 3. | Add asafoetida and the chillies. Stir-fry a few seconds, add the chana and urad dals, curry leaves. (Or the peanuts/ sesame). |
| 4. | Roast the dals till lightly golden. If using peanuts or sesame roast for just half a minute. |
| 5. | Add the chopped onion and ginger. Stir-fry till the onion is slightly transparent. |
| 6. | Add the courgette and the coconut, salt & sugar. Stir to mix and on low heat, stir fry for a minute. Add the soaked tamarind, makes sure there are no seeds. |
| 7. | Cover the pan, and turn the heat off. Let the courgette cook in the residual heat for about 5 minutes. |
| 8. | When cool, blend the chutney to a rough paste. If using lemon juice, add it while blending. |
| 9. | The chutney can be stored in a bottle for up to 3 days in the fridge. |
Leave a Response