Zucchini Tomato Chutney

Zucchini and Tomato are a very hit combination for chutney. Zucchini is the main base in this chutney while tomato with its tangy taste and beautiful color enhances the flavor and the looks.



Ingredients:-
Zucchini- 2 (I am using the dark color ones. Peel and chop the zucchini)
Tomato- 1
Green chillies- 3
Salt- to taste
Oil- 1 Tbsp
Cumin- 1/4 Tsp
Garlic clove- 1

For Tadka (seasoning):-
Oil- 1 Tbsp
Whole red chilli- 1
Mustard seeds- 1/4 Tsp
Cumin- 1/4 Tsp
Channa Dal- 1 Tsp
Urad Dal- 1/2 Tsp
Turmeric- a pinch
Curry leaves- 4 to 5

Procedure:-
1. Start by adding 1 Tbsp oil to a heated pan. Add chopped Zucchini, tomato and green chillies. Cook them on medium heat with out covering until cooked and the veggies lose their moisture. Let the veggies cool down for sometime. Add salt, cumin and garlic clove to the cooled down zucchini. Then in a food processor, make a paste. Do not add any water while blending.

2. To a heated pan add oil for Tadka. Add whole red chilli, mustard, cumin, channa dal, urad dal, turmeric and once the seeds pop, add curry leaves. Pour this seasoning
over the chutney and serve.
You can serve this chutney with rice or roti. You can also serve it as a dip.

Vankaya Tomato Chutney (Eggplant Tomato Chutney)

I love chutneys so much! Not only me, everyone in my family has a very soft corner for it. And I don't have to mention about my daughter, if it is chutney then she is very happy. If not she says,"Mom you are not making my favorite these days". In fact I don't know anyone who is not fond of chutneys. Vankaya Tomato Chutney is an ages old traditional chutney.





Ingredients:-
Vankaya (eggplant)- 2 nos (I am using Japanese eggplant which are medium size which may be big in Indian standard)
Tomato- 2 large
Green chillies- 3 nos(adjust according to taste might want to use less if making for kids)
Garlic- 1 pod
Cumin- 1 tsp
Salt- to taste
Oil- 2 tsp

For Tadka(Seasoning)
Oil- 2 tsp
Whole red chilli- 1 broken into pieces
Mustard seeds- 1/4 tsp
Cumin seeds- 1/4 tsp
Channa dal- 1 tsp
Urad dal- 1 tsp
Turmeric- one pinch
Curry leaves- 1 spring


Procedure:-
Start by adding 2 teaspoons of oil to the heated pan. Now add diced vankaya (eggplant), Tomato, green chillies to the pan add salt and cover. Let it cook on medium heat stirring occasionally until they are cooked. Let them cool and add garlic pod, 1 teaspoon cumin seeds. Now in a food processor, grind it to make a paste.
Take 2 teaspoons oil in a heated pan for tadka now and add whole red chilli pieces first. After they fry for a second add all the other tadka ingredients except curry leaves. When the dals get a little brown, add curry leaves and pour the tadka over the chutney. Your chutney is now ready and you can serve it with rice or roti or even use it as a dip. Enjoy!

Tip:- In our home we eat less spicy food. So, the spice level might be low for people who like their chutneys. So, adjust heat according to your taste.

Zucchini Chutney

Chutney is a very tasty and healthy way of eating veggies for me. Talking about chutney I will have to mention how much my daughter likes chutney. I can feed her just about any veggie in the form of a chutney! So it is our favorite part of meal. A happy mom and daughter :-)
Let's check out this kid tested recipe.





Ingredients:
Zucchini- 4 large
Green chilli- 4 to 5(adjust according to spice level)
Tamarind paste- 3/4 TBSP
Cumin seeds- 1/2 TSP
Garlic- 1 pod(crushed)
Salt- to taste

For seasoning(tadka):
Canola Oil- 2 TBSP
Whole red chilli- 1
Channa Dal- 1/2 TBSP
Urad Dal- 1/2 TBSP
Mustard Seeds- 1/2 TSP
Turmeric- 1/4 TSP
Curry leaves- 5 to 6


Fried Zucchini pieces along with garlic, cumin seeds, tamarind paste ready for the food processor.


Start by heating a nonstick pan on medium high. Add 1 TBSP oil to the pan. Now add peeled and cubed Zucchini and slit green chillies. After few minutes add salt mix, cover and cook. Cook covered for 10 minutes then remove the lid and let the water evaporate until zucchini becomes almost dry. Let it cool down and transfer the zucchini pieces along with green chilli into a food processor. Now add crushed garlic pod, cumin seeds and tamarind paste and blend into a smooth paste without adding water.
Now the next step is tadka. Take the ground chutney into a bowl and keep it aside. In a pan heat 1 TBSP of oil.(Its up to you to choose if you want to make tadka in a different pan or you can also use the same pan in which the zucchini was cooked. I like to use the same pan because it's less cleanup work.) To the hot oil, add the whole red chilli broken into half and fry for a minute. Add Channa dal, Urad dal, Mustard seeds and turmeric powder. Let the dal fry until light brown and add curry leaves. Fry for a minute and pour over the chutney and serve with rice or roti.
Try and enjoy the comfort food of our home from my kitchen to your!
Serves 4 people.
Tip: If making for kids, reduce the green chillies to their spice level. The zucchini pieces have lot of water and when they are cooked their quantity becomes less. So add few green chillies for less spice.