1 pack fresh mushrooms (any variety)
1 medium onion roughly chopped
3/4 garlic cloves roughly minced
1 cup 2% milk
1 cup water
1 tablespoon olive oil

A pat of butter
Rosemary to garnish
Salt to taste
Pepper to taste

Zucchini chutney

My daughter very cheekily pointed out last night that since my updates have become erratic, I am sure to lose my readers. Smartypants-ness aside she did make a very valid point, which had me rushing to my laptop as soon as I had some free time.

I love zucchini. Tastes great sauteed very simply. In case you don't like it, this recipe is a sneaky way to make your family eat it since it's almost impossible to tell that there is a healthy veggie in it. It goes very well as an accompaniment to all sorts of savory pancakes, dosas, idlis and makes a great sandwich spread



  • Dry roast the sesame seeds till they just change color. They will burn in a second so stay put!

  • Wash and chop zucchini to medium sized pieces. Do not peel since the skin has a lot of fiber and it gives the chutney a fabulous color!

  • In 1 tsp oil saute chopped zucchini and garlic till cooked (you can skip this step and use raw zucchini too)

  • Transfer all contents from the "to grind" section to a blender and blend till smooth.

  • Adjust salt, pepper, lemon to taste. Transfer to a bowl.

  • Tempering is optional but gives it a nice zingy flavor, so I would definitely recomment it! 

  • To temper, heat oil in a small pan. Once hot but not smoking, add the mustard seeds. When they start to sputter, switch the heat off and quickly add asafetida, dried red chillies and curry leaves and pour over blended chutney.

  • Serve to your unsuspecting family!







To grind

1 medium sized zucchini
2 tbsp sesame seeds
2 small green chillies
2/3 garlic cloves
1 tsp lemon juice
1 tsp oil {optional}
Salt to taste
Pepper to taste


For tempering (tadka) {optional}:

1 tsp oil
1/2 tsp mustard seeds
A pinch of asafetida (an easy find in any Indian store)
2 dried red chillies
4/5 curry leaves