Zucchini Chutney
Ingredients
- Zucchini - 3 medium
- Mustard seeds (Rai, Sasve) - 1 teaspoon
- Fenugreek (Methi) seeds - ½ teaspoon,
- Red chillies - 3 - 4
- Turmeric (Haldi, Arshna) - a pinch
- Fresh grated coconut - 3 tablespoons
- Tamarind paste - ½ teaspoon
- Coriander leaves - ¼ cup
- Asafoetida (Hing) - ¼ teaspoon
- Vegetable Oil - 4 teaspoons
- Salt to taste
Instructions
- Cut the zucchini with the skin into small pieces.
- In a pan, heat 2 teaspoons of oil. Add fenugreek and red chillies.
- Add the zucchini and cook until it becomes soft. Let the mixture cool for 5 minutes.
- Grind the cooked zucchini with tamarind paste, salt and coriander leaves.
- Heat the remaining 2 teaspoons of oil in a small saucepan. Add the mustard seeds. After they pop, add the asafoetida.
- Pour over the zucchini chutney.
Notes
Leftover chutney can be stored in the refrigerator in an airtight container for up to 3 days.