Zucchini Spine Chutney Recipe
Interesting Chutney Made from the Spines of Indian Zucchinis
- Indian zucchinis have long, thin ridges under the surfaces of the peel. Though called "spines," these ridges are not sharp. You can easily peel them off the zucchini with a vegetable peeler.
- In a small frying pan, heat:
- 1 Tablespoon vegetable oil
- Add and sauté till browned:
- 3/4-1 cup Indian zucchini spines, chopped
- 2 Tablespoons fresh hot green pepper, chopped
- 1 Tablespoon fresh coriander leaves (cilantro), chopped
- 1 teaspoon salt
- 1/2 teaspoon cumin seeds
- 1/4 teaspoon sesame seeds
- 1 dried hot pepper (opt.)
- Grind the above mixture into a coarse paste in a blender.
- In the same frying pan, heat:
- 1/4 teaspoon vegetable oil
- pinch hing
- 1/4 teaspoon cumin/mustard/sesame seed mixture
- When the seeds pop, remove the pan from the heat, add the contents of the blender, and mix well.
- Don't be put off by this chutney's unusual appearance; it tastes delicious!
|Servings ||Makes about 1 cup
||Serving Size ||1-2 tsp|
||Protein || g|
|Fat ||0.5 g
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More Indian Vegetarian Chutneys