Zucchini Pachadi (Andhra Style Zucchini Chutney)

Spicy, tangy and amazingly delicious Andhra Style chutney with Zucchini. This style of Chutney is called a Roti Pachadi in Telugu and made with very few ingredients, yet its bursting with flavor. It goes well with dosa, idlis, curd rice or just with plain rice and a dollop of ghee… Yum!

Traditionally, a roti pachadi is prepared in a mortar pestle (Rokali in Telugu) and it packs a punch of flavor. I try to use my giant mortar pestle during the summers but take a shortcut and use a small blender to make this chutney most of the time. In a typical Andhra cuisine, a roti pachadi has a special place. We use various fresh veggies to make different kind of chutneys and every chutney tastes incredibly delicious.

Coming to Zucchini Chutney, Zucchini tastes incredibly close to Beerakaya/ Ridge gourd back home and is delightfully yummy! I make chutneys with whatever vegetables I can find, and we get so many Zucchinis in summer. It’s usually available all year round but summer Zucchinis are so good. This chutney tastes incredible with plain rice and a dollop of ghee but also tastes super good with dosa or idli.

A few good things about Zucchini:

Zucchini is rich in several vitamins and minerals and also rich in antioxidants. Do not peel the skin, the skin is loaded with antioxidants that provide various health benefits. They are low-carb and rich in fiber. They are also rich in potassium, almost the same as a banana. So, it’s a good thing to include Zucchini in your diets. Zucchini is so versatile; you can try these healthy Zucchini brownies for dessert.

How to make the Zucchini Chutney?

This chutney uses very few ingredients and gets done super quick. The spice level of this chutney depends entirely on the green chilies used, so please use more or less as per your taste.

• First, chop the Zucchini and tomato into 1-inch cubes. Clean and remove any debris and pits from the tamarind.
• Heat a dry pan on low heat and dry roast sesame seeds till they are nutty and aromatic. Transfer the sesame seeds to a small blender jar or a mixer grinder jar and let them cool down. Blend the sesame seeds into coarse powder.
• In the same pan, add a splash of oil and add chopped Zucchini, tomato, green chilies, tamarind all at once.
• Cover and cook on medium low till the zucchini are cooked and tomato are mushed entirely, keep stirring in between to avoid burning the vegetables.

• When the Zucchini and tomato are completely cooked, add cilantro, stems and all, and turn off the heat. Let the veggies cool down a bit.
• Transfer the cooked vegetables to the blender jar with ground sesame seeds and add salt, cumin seeds and fresh garlic cloves. Blend into a coarse paste.

tempering (Optional step):

Adding the tempering to chutney is entirely optional.

• Add a teaspoon of oil in a small pan and when its hot, add mustard seeds, cumin seeds, dried red chilies, Urad dal and curry leaves.
• When the mustard seeds splutter, add this hot oil tempering to the chutney.

A few quick FAQS about zucchini chutney:

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