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Zucchini Chutney recipe | Chatni recipes

Zucchini chutney recipe I Tastes good with with rice, rotti, idli, chapathi ..
Zucchini is one of the summer squashes. It looks like cucumber but tastes more like ridge gourd/heerekayi. We can use the zucchini in place of ridge gourd. We can make zucchini rice, zucchini raita. We can add this to rotti as well. It is a very low calorie vegetable, good source of dietary fiber. Also zucchini is a very good source of potassium.

Here is the simple yet delicious vegan, gluten  free Zucchini chutney .

Try this  Zucchini Raita recipe

Zucchini rice  

More chutney recipe HERE

Tools Used:

Steel kadai –

Panasonic mixer

Ingredients for making Zucchini Chutney:

  • 2 medium size zucchini
  • 1.5 cooking oil for frying zucchini
  • 3 tbsp kadale bele/chana dal/split bengal gram
  • You can use togari bele/toor dal or uddina bele/urad dal
  • 1/4 cup coconut(fresh)
  • 10 curry leaves
  • 3 small onions åç
  • little coriander leaves
  • 6 to 7 byadgi red chilies
  • 2 green chilies
  • OR you can use only red chilies or green chilies
  • 1/2 tsp coriander seeds
  • 1 tsp jaggery (optional)
  • small gooseberry sized tamarind soaked in water
  • 3/4 tsp salt or salt to taste

For seasoning:

  • 1.5 tsp cooking oil
  • ¼ tsp mustard seeds
  • Pinch of hing
  • 2 to 3 pieces of dried red chili
  • few curry leaves


  1. Wash and cut the zucchini as shown in the video
  2. Cut onions and chilies into halves
  3. Heat 1.5 tsp oil in a pan on low heat.
  4. Fry the dal until it turns golden brown. Transfer it to a separate plate
  5. To the same pan add chilies, onion, curry leaves, and coriander seeds
  6. Stir it for a few seconds, then add zucchini, and salt.
  7. Mix it, cover it and let it cook for a minute
  8. No need to add water. no need to completely cook the zucchini, 1 minute is enough
  9. Add coriander leaves, mix and turn off the heat. Let it cool.
  10. Grind the zucchini, fried dal, coconut, jaggery, and soaked tamarind to a coarse paste.
  11. Add water only if needed.
  12. Transfer the chutney to a bowl.

For seasoning:

  1. Heat the oil in ladle on medium heat
  2. Once the oil is hot add hing, add mustard seeds
  3. After it pops add dried red chilies pieces, curry leaves. Turn off the heat
  4. Add the seasoning to the chutney , mix.
  5. Serve with rotti, rava idli, dosa, rotis..