Zucchini Peanut Chutney
Sunday, August 21, 2022A quick Zucchini & Roasted Peanut Chutney to go with Dosa & Idlis.
When Idlis & Dosas are a staple in a South Indian household, variations in chutneys are always welcome.
While the good old classic coconut chutney is an all time favorite, I've recently started trying out different varieties of chutneys.
You Will Need:
- 1 big or 2 Medium Zucchini - Diced
- 3 Green Chilies
- 1/4 cup Peanuts
- 1/4 Cup Grated Coconut
- Salt as per Taste
- 2 Teaspoon Cooking oil
To Temper:
- 1 tablespoon Oil
- 3/4 th teaspoon Mustard Seeds
- 3/4 th teaspoon Chana Dal
- 3/4 th teaspoon Urad Dal
- A big pinch of Asafoetida
- 3-4 Curry Leaves
How To:
Heat 2 teaspoons of cooking oil in a pan, Add diced zucchini & Green Chilies & saute until soft. Set aside to cool down .
Dry Roast the Peanuts
In a mixer jar or a blender, add zucchini, grated coconut, roasted peanuts, salt. Add a dash of water & grind into a paste
Decant into a bowl. To temper, heat oil & once hot, splutter mustard seeds, Add Hing & Curry Leaves. Add Urad & Chana Dal & fry until golden.
Pour the tempering over the chutney & mix well.
Serve with Dosa or Idlis
NOTE:
Add a handful of Coriander leaves for a bright Green colored chutney
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