Courgettes Chutney / Zucchini Chutney / Nethi Beerakaya Pachadi

Recipe Cooked, Photographed and Written by Praveena

PrepTime:5 mins   CookTime:10 mins   Cuisine:Indian

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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!!

Table of Contents:

1. Health Benefits of ‘Zucchini Pachadi / Indian Courgette Chutney’:
2. Possible alterations for the recipe, ‘Courgette / Spicy Zucchini Chutney / Nethi Beerakaya Pachadi’:
3. Other recipes from my blog:
4. Step wise pics Procedure for ‘Courgette Chutney / South Indian Zucchini Chutney / Nethi Beerakaya Pachadi’:
5. Tips:
6. Result:
7. Ingredients, Accessories on ‘AMAZON’ to ‘SHOP’:
8. Recipe Card & Print:

Health Benefits of ‘Zucchini Pachadi / Indian Courgette 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, ‘Courgette / Spicy 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.

Using Garlic: 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.

Using tamarind puree, If you are using readily available tamarind puree, just avoid the soaking bit. Soaking is needed only for dry tamarind.

Other recipes from my blog:

Before starting to cook, don’t forget to see the Tips  mentioned at the end.

Chutney recipes collection⇒ Chutney / Pachchadi / Dip

Breakfast Recipes Collection⇒ Breakfast / Tiffin

Starter / Appetiser recipes collection⇒  Starters / Snacks

Releated Posts: 

• Grilled Zucchini (Courgette) Vegan Sandwich
• Beerapottu Pachchadi / RidgeGourd Peel Chutney
• Zucchini (Courgette) Vegan Kofta Curry
• Beerakaya Masala Koora/ Turai / RidgeGourd Masala Curry

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Ingredients:

• 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

Special Ingredients:

• Fenugreek Seeds
• Asafoetida / Hing / Inguva

Step wise pics Procedure for ‘Courgette Chutney / South Indian Zucchini Chutney / Nethi Beerakaya Pachadi‘:

Tips:

• 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.

Result:

• 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 condiment for Rava Upma/Semolina Savoury Porridge.

Ingredients, Accessories on ‘AMAZON’ to ‘SHOP’:

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Recipe Card & Print:

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