This zucchini brussels sprouts chutney is a healthy and delicious South-Indian condiment that goes well with rice, idli, dosa, rotis, or breads.
Are you looking for a unique and delicious condiment to elevate your meals? Look no further than this South-Indian Zucchini Brussels Sprouts chutney! This versatile and flavorful chutney is made with zucchini and Brussels sprouts, along with a blend of aromatic spices, creating a perfect balance of tangy and savory flavors.
This zucchini Brussels sprouts chutney is a versatile condiment that can be used in many ways. With typical south-Indian flavors, this is similar to a thogayal (thuvayal) and can be served with rice, roti, idli, dosa, and pretty much any Indian snack or tiffin. You can also spread it on sandwiches or wraps for an extra burst of flavor, or serve it alongside grilled protein or roasted vegetables for a unique twist. It can also be used as a dip for crackers or chips, making it a perfect appetizer for gatherings.
This chutney is a great way to use up veggies you have on hand (or don’t like, even). The tamarind adds a much needed tang to an otherwise simple chutney, and I highly recommend not skipping it. If you’re not used to using dried tamarind, you can simply swap it for some tamarind extract – and adjust based on how tangy you like your chutney to be. And like most South-Indian thogayals (chutneys), we’re using lentils (chana dal and urad dal) to thicken it up. Besides thickening, it also adds protein and fibre to the dish, making it a super healthy condiment. You don’t necessarily have to use just Zucchini and Brussels Sprouts. I’ve made this with Carrots, Beetroots and even Squash. You can use up any vegetable you have on hand and make a delicious chutney like this one.
Here is a video recipe on how to make zucchini and brussels sprouts chutney or thogayal –
Zucchini Brussels Sprouts 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
- 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.
- 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!
Check out some other chutneys on the blog –