Zucchini Chutney - Kids and Toddler Recipes

A few weeks ago, the kids had a session about food groups and healthy eating in their school and they came home with a big bag of fresh vegetables and fruits. There were 2 large zucchinis in each bags and I was cooking quite a few dishes with those 4 humongous zucchinis like dhals, soups, and the latest was this chutney recipe, which came out rather very well.  The only thing to be noticed here is that zucchini is a little sweet and rather bland to our Indian taste buds and requires a little bit of extra heat and sourness to balance the sweetness. I have prepared this chutney the same way as that of my regular tomato chutney with the addition of tamarind. This chutney was a little spicy as well as sour and tasted so good with idlis and dosas and makes us feel good that we fed something healthy for the kids :)

1. Zuchini, a big one, 1, cut into small pieces.
2. Onion, medium size, 2, diced into big pieces.
3. Tomatoes, medium size, 3, chopped.
4. Garlic, 3 cloves.
5. Dried red chilies, 3-4, depending upon preferred spice level.
6. Tamarind, a small gooseberry size.
7. Salt, as per taste.
8. Mustard seeds, 1/2 teaspoon.
9. Urad dhal, 1/2 teaspoon.
10. Curry leaves, sprig.

Heat a pan with a tablespoon of oil.  Once the oil is hot, add the mustard seeds and let it splutter. Then add the urad dhal and curry leaves and fry for a few seconds. Transfer this tadka into a small bowl and keep aside. Add the diced onions, garlic, and red chilie into the same oil with one more tablespoon of oil and saute until the onions are tender. Then add the zucchini and tomatoes and keep sauteing until the zucchini and tomatoes are cooked and tender. Let it cool and grind into a smooth paste. Add this puree back into the pan along with the required amount of water and boil for 5 more minutes. Pour the tadka over the chutney, mix well, and switch off the stove. Zucchini chutney is ready to be served with idlis, dosas, chapathis, or as a spread on toast or as a dip for chips.

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