Zucchini Chutney

Zucchini Chutney 

Ingredients 

3 cups sliced zucchini 

3 Serrano chilies cut into strips

10-15 dry red chilies ( chili de arbol)

1.5 tbsp mustard seeds

1 tsp turmeric 

1 medium lemon sized tamarind ball

1 tsp hing (asafoetida) 

3 tbsp sesame oil 

2 tbsp urad dal 

Salt to taste 

Procedure 

In heaven sauté pan, heat the oil. Add the urad dal and stir until golden brown. Add the mustard seeds, Frey and free chilies and toast. When the mustard seeds splutter, add the hing. Stir for a few seconds.  Add the zucchini, tamarind, turmeric and salt. Sauté the zucchini until soft. Once cooked, grind to a fine paste. Stays in fridge for 10 days! 

Great with hot rice & ghee. Or try as a spread on roti and enjoy !