Zucchini and Mint Chutney

Another recipe with zucchini here J The other day I got to taste this type of chutney at my friend jhansi's place. Believe me it tastes awesome with steamed rice and ghee. The pudina leaves enhances flavor and aroma.
Prep Time	10 minutes
Cooking Time	10 minutes
Serves	3-4 People
Ingredients	Zucchini Mint Leaves / Pudina Tomato Coriander Leaves Green Chillies Tamarind Pulp Garlic (Optional) Salt Oil	2 medium ¼ Cup 1 Big ¼ Cup 3-4 Accordingly To Taste 1-2 Pods To taste To Fry
Seasoning	Mustard Chana Dal Sesame Seeds Curry Leaves Asafetida Oil	½ Tsp. ½ Tsp. ½ Tsp. A Few A pinch As Reqd.
Method 1.     Cut zucchini, tomatoes and green chillies to small pieces. Cut mint and coriander leaves roughly.   2.     With a little oil toss the chopped veggies and chopped leaves on medium flame for 7-8 minutes.   3.     Let them cool. 4.     Grind the tossed mixture by adding salt and tamarind pulp. Water is not required to grind. Add garlic pods at last and grind it once again.   5.     Do the seasoning with the above given ingredients and serve.   Note: The chutney should be ground coarsely, it tastes good that way.