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Recent Recipes Advice



Q: Recipe for Zucchini Chutney
-- Anonymous, USA 01/08/04
 
A:

Source: n/a

Zucchini Chutney

In a land where it is hard to find most Indian vegetables, we are sometimes forced to improvise with vegetables available to us. This chutney is one such dish. Zucchini, though not available in most parts of India can be used in Indian cooking to produce delicious results. I owe thanks to my friend Madhavi for sharing this tasty recipe with me.

Preparation time ([days] hrs:min): 00:10

Cooking time ([days] hrs:min): 00:05

No. of servings: 4

List of ingredients:

  • Ingredients:
  • 2 in number zucchini  
  • 4 in number green chillies  
  • 1 clove garlic  
  • 1 in number tomato  
  • 1 piece tamarind (small ball size)  
  • 1/2 tsp cumin seeds  
  • 1/4 tsp turmeric powder  
  • 1 tsp salt (or to taste)  
  • For the seasoning:
  • 1 tbsp oil  
  • 1/2 tsp mustard seeds  
  • 1/2 tsp urad dal  
  • 1 tsp curry leaves  

Cooking procedure:

Method: 1. Peel the zucchini, chop into cubes and keep aside. 2. Heat a pan. Add the green chillies with a few drops of oil and roast the chillies. When the chillies are roasted, keep aside. 3. Add the chopped zucchini to the hot pan. Add some oil and roast until light brown. Add the chopped tomato and fry for 4 more minutes. 4. Then add the turmeric powder, cumin seeds, salt and mix well. 5. Cool and grind this mixture with garlic, tamarind and roasted green chillies in a mixie or blender with little water until smooth. 6. Take out in a serving bowl and keep aside. 7. In a pan, heat the oil. Add the seasoning ingredients. When the mustard splutters, remove from heat and add the chutney and mix well. 8. Serve this chutney with hot rice and ghee or as a side to dosa or idli.

Storage Tips:

Can be stored in the refrigerator for upto 3 days in an air-tight container.



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