Zucchini Brussels Sprouts Chutney
This zucchini brussels sprouts chutney is a healthy and delicious South-Indian condiment that goes well with rice, idli, dosa, rotis or breads.
Ingredients
Chutney
- 1 tsp Cooking Oil
- 1 piece Dry Red Chili
- 1 Tbsp Urad Dal & Chana Dal ((you can use one or the other, or a comb of both))
- 1 tsp Flax Seeds
- 1-2 pieces Green Chili Pepper ((adjust for spice))
- 1 piece Garlic Clove
- 1 inch Ginger
- 1/4 cup Cilantro leaves & stalk ((roughly chopped))
- 1/2 cup Zucchini ((roughly chopped))
- 1/2 cup Brussels Sprouts ((roughly chopped))
- 2 inch Tamarind Slice ((or 1-2 Tbsp Tamarind Extract))
- 1 tsp Salt ((adjust to taste))
Tadka for the Chutney
- 1 tsp Cooking Oil
- 1 tsp Mustard Seeds
- 1 Tbsp chopped Curry Leaves
Instructions
- Heat 1 tsp oil, and add the lentils/dals, flaxseed and red chili and fry until golden.
- Add chili, garlic, ginger and fry a few minutes until aromatic.
- Add cilantro or coariander leaves, zucchini and brussels sprouts. Add some salt and fry for 8-10 minutes or until the veggies develop some color on them.
- Lastly, add the tamarind extract or fruit and mix well.
- Once the mixture cools, add to a blender and grind to a thick chutney. Use a few drops of water if needed.
- For the tadka: heat 1 tsp oil, add mustard seeds. When that splutters, add curry leaves and immediately pour the tempering on the chutney.
- Serve with rice, roti, idli, dosa or any snack you prefer.
- Store in an airtight container in the fridge and use up within 1 week to 10 days.
Video
Notes
- A note on veggies: I'm using half of zucchini and half of brussel sprouts. You can use any veggie you have laying around in your fridge.
- A note on dal / lentil: I'm using urad and chana dal to thicken the chutney. And dals need to be fried before they can be ground into a chutney. You can use or or the other - or swap it for any other lentil you like!