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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!
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!
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