Mexican squash 4
Green chillies 5
Tamrind pulp 1sp
Salt to taste
Garlic cloves 5
Curry leaves 4
Udad dal 1sp
Mustard seeds 1/2 sp
Cumin seeds 1/2 sp
Red chillies 2
Haldi pinch (optional)
Mexican squash are very short in size and looks like Zucchini.
If u want u can make this chutney with the skin on.
But i made it removing the skin.
Peel the skin of squash and cut to small pieces.
In pan add 1 spoon oil and add cut green chillies and squash pieces.
Let them cook on low flame. Add haldi and salt to cook.
Let it cool and grind it to chutney adding garlic and tamrind pulp.
Now make a pempering. Add little oil to pan add mustard, cumin, red chilli, curry leaves and udad dal.
Add this tempering to chutney and serve.