Recipe Cooked, Photographed and Written by Praveena
PrepTime:5 mins CookTime:10 mins Cuisine:Indian
Most of the chutneys I make, are learned from my Mother. I did learn few from my Mother-in-law as well. But over time, the main techniques and ease of making chutneys is what I developed just for the love over them.
This is my favourite of all the chutneys I tasted and I prepared till date. That’s the reason behind sharing this as my first one in the blog under the section Chutney / Pachchadi.
In Telugu, a South Indian regional language which is my mother tongue, we call them as ‘roti pachchadi’ where ‘roti means mortar’ and ‘pachchadi means chutney’. Here you go with my recipe!!
Health Benefits of Zucchini / Courgettes Chutney:
Courgettes / Zucchini are AMAZING for the heart and carries great amounts of potassium that reduces blood pressure. Most importantly, zucchini (courgette) are quite low in carbs. Hence adding this to my, Weight Loss Food / Low Carb Recipes
Possible alterations for the recipe, ‘Courgettes / Zucchini Chutney / Nethi Beerakaya Pachadi’:
Under the ‘Ingredients for tempering’, you might omit sesame seeds, jeera / cumin seeds and chana dal. Rest are a must.
I did not use any onion or garlic. If you would like to have garlic, add 2 to 3 pods along with other ‘Ingredients for tempering’.
Instead of dry red chillies, you might absolutely use fresh long green chillies. Obviously the colour of the chutney would vary.
If you are using readily available tamarind puree, just avoid the soaking bit. Soaking is needed only for dry tamarind.
Before starting to cook, don’t forget to see the Tips mentioned at the end.
Other Chutney recipes collection⇒ Chutney / Pachchadi / Dip
Breakfast Recipes Collection⇒ Breakfast / Tiffin
Starter / Appetiser recipes collection⇒ Starters / Snacks
- Grilled Zucchini (Courgette) Vegan Sandwich
- Beerapottu Pachchadi / RidgeGourd Peel Chutney
- Zucchini (Courgette) Vegan Kofta Curry
- Beerakaya Masala Koora/ Turai / RidgeGourd Masala Curry
- Courgettes / Zucchini / Nethi Beerakaya – 2 (small size)
- Tamarind/Tamarind pulp – 1 small lemon size (2 tablespoons puree)
- Salt – as per taste
- Coriander – 1 small bunch (10 twigs)
- Green Chillies – 7
- Dry Red Chillies – 6
- Cooking Oil – 5 tablespoons
- Hot Water – ½ cup
Ingredients For Tempering:
- Fenugreek Seeds / Menthulu – ½ teaspoon
- Mustard Seeds / Aavaalu – ½ teaspoon
- Split Yellow Gram dal /Senaga Pappu – 1 teaspoon
- Urad Dal / Split Black Gram – 1 and ½ teaspoon
- Turmeric – ¼ teaspoon
- Cumin Seeds / Jeera – 1 teaspoon
- Sesame Seeds / Nuvvulu – ½ teaspoon
- Asafoetida / Hing / Inguva – half of ¼ teaspoon
- Fenugreek Seeds
- Asafoetida / Hing / Inguva
Step wise pics Procedure for ‘Courgettes / Zucchini Chutney / Nethi Beerakaya pachchadi‘:
- For checking the softness of the pieces in the pan, try to cut a piece with a spoon. If it cuts in smoothly, then the pieces are soft enough. Otherwise, continue to fry.
- If the tempering is burnt, the chutney would also have a burnt smell. So keep stirring continuously. This would take just 3-4 mins.
- Adjust the salt and spice as per your taste.
- Adding Coriander leaves enhances the taste & flavour of the chutney.
- While grinding, you can just use pulse rather than blending everything.
- If you add more water, the chutney would turn out more flowing. and thus reduces the life of chutney.
- Storage: At room temperature, this chutney stays fresh for 2 days. Store it in refrigerator after transferring it into an air-tight container. It might stay fresh for a week or so.
- Look at that lovely colour and texture 🙂
- The taste of this, courgettes / zucchini chutney / nethi beerakaya pachchadi, is exotic, when its taken as an accompaniment with rice, roti, paratha, bread, naan, idli, dosa, uthappam etc etc.
- You can have it as a dip for bajjis, pakodas, chips, fritters etc. or as sandwich spread.
- As shown in the below pic, we had this chutney as a condiemnt for Rava Upma/Semolina Savoury Porridge.
Ingredients, Accessories on ‘AMAZON’ to ‘SHOP’:
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Zucchini (Courgettes) Chutney / Nethi Beerakaya Pachadi
- Frying pan (for stove-top method)
- 2 count Courgettes / Zucchini / Nethi Beerakaya (small size) (2 cups)
- small lemon size Dry Tamarind / Tamarind puree (2 tablespoons puree)
- 1 teaspoon Salt (or as per taste)
- 10 twigs Coriander (or a small bunch)
- 7 count Fresh Green Chillies
- 6 count Dry Red Chillies
- 5 tablespoons Cooking Oil
- ½ cup Hot water
Ingredients for Tempering:
- ½ teaspoon Fenugreek Seeds / Menthulu
- ½ teaspoon Mustard Seeds / Aavaalu
- 1 teaspoon Split Yellow Gram dal /Senaga Pappu
- 1½ teaspoon Urad Dal / Split Black Gram
- ¼ teaspoon Turmeric Powder
- 1 teaspoon Cumin Seeds / Jeera
- ½ teaspoon Sesame Seeds / Nuvvulu
- ⅛ teaspoon Asafoetida / Hing / Inguva
- Firstly, peel of the skin of the courgette / zucchini / nethi beerakaya. Cut them into cube size pieces.In a small cup add the Dry tamarind and pour hot boiling water for it to ooze the puree.If you are using readily available tamarind pulp just avoid the above step.
- Put a small pan on stove top under medium flame, add a tablespoon of oil and all the pieces of veggie into it.Pan fry the pieces until they become soft by stirring now and then.Later, remove them & set aside to cool.
- In the same pan, add the rest of the oil, and all the 'Ingredients For Tempering'. Saute by stirring continuously.Once all the items are fried, add the red chillies & green chillies and give a gentle mix. Switch the flame off immediately, let them cool. Leave one teaspoon of this tempering aside, as a topping for the chutney, for later use.
- When cooled, add the softened tamarind, coriander leaves, courgette/zucchini pieces, enough salt, all the fried tempering into a spice blender / mixie. After giving a pulse, mix of all items in blender.Just grind corasely.
- Transfer the chutney into a serving bowl and top it with the teaspoon of tempering which we set aside. Done!!
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