Recipe Cooked, Photographed and Written by Praveena

PrepTime:5 mins   CookTime:10 mins   Cuisine:Indian

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Table of Contents⇓    Recipe Card⇓

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:

Click to Expand / Collapse

1. Health Benefits of ‘Zucchini Pachadi / Indian Courgette Chutney’:
2. Possible alterations for the recipe, ‘Courgette Pachadi / Spicy Zucchini Chutney’:
3. Other recipes from my blog:
4. Step wise pics Procedure for ‘Courgette Chutney / South Indian Zucchini Chutney / Nethi Beerakaya Pachadi’:
   1. Prep Work:
   2. Cooking:
   3. Grinding:
5. Tips & Storage:
6. Result:
7. Recipe Card & Print:

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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 Pachadi / Spicy Zucchini Chutney’:

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 / Pachadi / Dip

Breakfast Recipes Collection⇒ Breakfast / Tiffin

Appetiser recipes collection⇒  Starters / Snacks

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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‘:

Prep Work:

Firstly, peel of the skin of the courgette / zucchini / nethi beerakaya. Cut them into cube size pieces. We need 2 heaped cups.

Meanwhile, in a small cup add the tamarind and pour hot boiling water for it to ooze the puree.

Cooking:

Put a small pan on stove top under medium flame, add a tablespoon of oil and all the pieces of  veggie.

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’. Sauté 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.

Grinding:

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 blende. Just grind coarsely.

Transfer the chutney into a serving bowl and top it with the teaspoon of tempering which we set aside. Done!! 

Tips & Storage:

• 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.

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