Simple, practical, and full of everyday flavour, Zucchini Chutney Recipe is a vegetarian, gluten-free Indian side dish made with zucchini with skin, oil, and urad dal in about 15 minutes. The recipe lays out the ingredients and each cooking step clearly, so you can adjust seasoning, texture, and serving size for your own kitchen.

Recipe Snapshot

  • Prep time: 5 minutes
  • Cook time: 10 minutes
  • Total time: 15 minutes
  • Yield: 3
  • Category: Side Dish
  • Cuisine: Indian

Ingredients

  • 1 medium zucchini with skin (roughly chopped (about 1 cup))
  • 2 teaspoons oil
  • 1 tablespoon urad dal
  • 1/2 teaspoon cumin (jeera) seeds
  • 2 green chili
  • 2 cloves garlic
  • 1 stalk curry leaves
  • 1/4 cup coriander leaves
  • 1/2 inch tamarind
  • salt (to taste)

Tempering:

  • 1 teaspoon oil
  • 1/2 teaspoon mustard seeds
  • 1 stalk curry leaves
  • 1 pinch asafoetida (hing) (skip for gluten-free)

Method

  1. Heat oil in a pan, add urad dal, and saute till they turn light brown.
  2. Then add cumin seeds, green chilies, garlic, and curry leaves. Saute for a minute.
  3. Add diced zucchini, salt, and saute for 2-3 minutes or until it turns tender.
  4. Add coriander leaves, and tamarind. Saute for a few seconds till the coriander leaves wilt. Then turn off the gas and keep it aside until it cools down.
  5. Put everything into the blender jar and then blend to a coarse or smooth paste according to your preference.
  6. Prepare the tempering with mustard seeds, curry leaves, hing and pour over the chutney and mix well. Zucchini Chutney is ready to serve.

Kiyaan Singh’s Kitchen Note

Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.