Saturday, March 04, 2006

Zucchini/Courgette Squash Chutney/Salad Dressing

Zucchini Chutney

It has been only a couple of hours since I started this blog but I already learnt something new. During my research to type this entry, I learnt that Zucchini flower is also used in cooking. The Wikipedia entry went on to say that in Mexico, the flower is preferred over the fruit. I will watch out for the zucchini flower from now on. If anyone else tasted a dish made out of the zucchini flower, please let me know. I would love to know.

Now coming back to the intent of this post, I do not remember seeing this sqaush in India. If anyone else has seen it, I would love to be enlightened.

A couple of summers ago, a friend who had a kitchen garden, had too many zucchinis and gave me a few. At that point, I tried to find some Indian recipes to make with. I found the zucchini chutney, zucchini with tomato and onion curry recipes etc. I adapted these recipes to my own tastes. Now buying zucchini is a regular in my household. I usually toss them in pasta sauces, grill zucchinis etc.

The following is my version of the chutney.

For the chutney

  • 3 medium to large zucchinis
  • 6-7 Indian greenchilies or 2-3 Jalapenos
  • small lime size ball of tamarind
  • 1/2 tsp methi/fenugreek/menthulu seeds
  • 1 tsp cumin/jeera/jeelakarra seeds
  • 1 tsp black mustard/Rai/Avvalu seeds
  • 1 tsp coriander/dhaniyalu/dhaniya seeds
  • 1 inch ginger (peeled) piece
  • 1/2 tsp turmeric/haldi/pasupu powder
  • salt, to taste
  • 1 tsp of extra virgin olive oil

For popu/tadka/tempering

  • 2 tsp chana dal (optional)
  • 2 tsp urad dal (optional)
  • 1 tsp extra virgin olive oil/any other oil you prefer
  • 1/2 tsp black mustard/Rai/Avvalu seeds
  • 1/2 tsp cumin/jeera/jeelakarra seeds
  • 1 sprig curry leaves/kadipatha/karivepaku

To garnish (optional)

3 sprigs cilantro/dhaniya/kothimeera


  • One pan

Zucchini Chutney


  • In a pan, add the cumin, mustard, fenugreek and coriander seeds and dry roast them until you smell the aroma. Cool the spices and grind it in a spice grinder.
  • Peel and dice zuchini into cubes. Since it will be put in the food processor anyway, I would just randomly chop it. Cut the green chilis in half. Cut the ginger coarsely.
  • In a pan, heat 1 tsp of the extra virgin olive oil (EVOO), add the zucchini pieces, green chilis and the tamarind. I just add the tamarind directly without soaking it in water and squeezing the pup out so that the chutney does not become watery. You can try soaking it in water and adding just the pup if you don't mind runny chutney.
  • After about 5 min of cooking, add the turmeric and salt.
  • Cook until the zucchini is soft and tender to touch.
  • Add the previously ground spice mixture, mix it well and let it cool.

Zucchini Chutney

  • While the zucchini is cooling, heat the 1 tsp oil for the popu in a small fry pan and add the dals first (if you are using them) and then add the rest of the ingredients.
  • Put the zucchini in the food processor and blend until smooth.
  • Add the popu to the ground zucchini and the chutney is ready to serve.

Serving Suggestion: This chutney goes well with rice, roti, paratha. I make a without popu version of this chutney and use it as a salad dressing - I stream in another 1/4 cup of EVOO while it is blending. I also use the without popu version as a sandwich spread.


tony said...

welcome buddy.. welcome to the blogosphere

Standard Chuck said...

Neat...will have to try this dish. Recently tried to make an unorthodox vindaloo with pork tenderloin. Didn't turn out so well. But this zucchini dish may be worth an effort.

Luv2cook said...


Thank you! I have been thinking about what to make for the curry mela :). I even dreamt about it last night :P. Don't worry, I dream about food all the time!


Thank you for your comments as well. I actually like the zucchini dish. It is actually very easy to make, despite my long post :). If you make it, let me know how it turns out!


Mmmm - dreams are made of curry - try these recipes!

shashi said...

I learnt this recipe from Sam abt 4 years ago and its now a regular at our home. :) Its simple, quick and mmm yummmy!!