### TranslatedIngredients: 1 tablespoon Sunflower Oil,6 Green Chillies - slit lengthwise,2 Garlic - pods,400 grams Green zucchini - washed and cut into small cubes,1 Tomato - cut into thick slices,Tamarind - cranberry sized,1/4 cup Coriander (Dhania) Leaves - finely chopped,1 teaspoon Cumin seeds (Jeera),Salt - as required,2 teaspoons Sunflower Oil,1 teaspoon Mustard seeds,1 teaspoon Cumin seeds (Jeera),2 Dry Red Chillies,pinch Asafoetida (hing),Few Curry leaves ### PrepTimeInMins: 15 ### CookTimeInMins: 15 ### TotalTimeInMins: 30 ### Servings: 6 ### Cuisine: Andhra ### Course: Side Dish ### Diet: Vegetarian ### TranslatedInstructions: To begin making the Andhra Style Zucchini Tomato Chutney Recipe first warm some oil in a pan on medium heat.Add the green chilies to it and toss lightly for a minute till they are scalded, and transfer to a plate.Now add garlic pods and zucchini pieces into the pan and sauté till soft and light brown and transfer to the plate too. This may take a couple of minutes.Add the sliced tomatoes along with tamarind and toss together for a minute. Turn off the heat and add minced coriander and stir till wilted.Once the mixture cools down, grind all the above ingredients together along with salt and cumin seeds in a blender to a coarse paste and transfer to a bowl.For the tempering, heat oil in a small pan on medium heat and add mustard, cumin and red chilies. Once they splutter add asafoetida and finally add curry leaves and transfer it to the zucchini chutney.Stir well and serve the Andhra Style Zucchini Tomato Chutney immediately with Kanchipuram Idlis or Kara Kadubu.