Zucchini Tomato Chutney

Hi Buddies,

This is my latest experiment with Zucchini. I usually cook dal or curry with Zucchini but this time wanted to try chutney. I added tomatoes to get right color and taste to the chutney. Final result, it’s very tasty. We had it with hot rice but could be served with dosa / idli. Hope you too would love it!!!

Preparation Time:  20 minutes
No of Servings: 4


Zucchini: 1
Tomatoes: 2
Green Chili: 1 (As per taste)
Salt: as per taste
Coriander: few
Tamarind pulp: 2 tbsp.
Turmeric: Pinch
Chana Dal: 1 tbsp.
Urad Dal: 1 tbsp.
Mustard Seeds: 1 tsp.
Cumin Seeds: 1 tsp.
Methi seeds: 6-8
Red chili: 1

For Tempering:

Oil: 2 tbsp.
Mustard Seeds: 1 tsp.
Cumin Seeds: 1 tsp.
Asafoetida/Hing: pinch
Curry Leaves: Few


  •  Heat a pan with 1 tbsp. of oil and add Chana dal, Urad dal, turmeric and red chili to it. After a minute, add methi seeds, mustard seeds, cumin seeds. When they start crackling, add green chili and hing.

Zucchini Tomato Chutney







  • Turn off heat and let it cool down.
  • Wash and cut zucchini into small pieces.

Zucchini Tomato Chutney







  • Heat a pan with 1 tbsp. of oil and fry zucchini pieces.

Zucchini Tomato Chutney







  • After 5 minutes, add tomatoes to it. Let it cook for 2 minutes and turn off heat.

Zucchini Tomato Chutney







  • Grind the lentil mixture and then add zucchini, tomatoes and blend it.

Zucchini Tomato Chutney







  • Add tamarind pulp, salt and cilantro to it. Blend it again with little water.
  • Take the chutney in a bowl.
  • Finally add tempering (mustard, cumin seeds, hing and curry leaves in 1 tsp. of oil) to the chutney.
  • Serve it with hot rice and ghee.

You can add garlic to the lentil mixture, if you like.

Zucchini Tomato Chutney

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