This is one of the recipes I came up with when I was out of coconut :) I raided the fridge to find a substitute and man..did I find it!! Healthy, refreshing and pretty close to the original with coconut.
Zucchini - 2 medium sized chopped blender size
Garlic - 2 medium sized pods
Chana dal /Split yellow gram- 2 table spoons - roasted till golden brown
Coriander - 1 cup washed and coarsely chopped
Green Chilies - 6-7 (add per taste)Salt - 1 table spoon (add per taste)
Tamarind paste - 1 tea spoon
Water - 1 cup (adjust per thickness)
Olive oil - 1 table spoon
Mustard seeds - 1 tea spoon
Curry leaves - 10-12
Add all the ingredients in the 'Ingredients' section except Green chilies to a blender and grind it till the chutney mixture is almost fine. Take some aside for the non spicy version. Add the Green chilies and blend it till the Green chilies are mixed well. Dish out the chutney into a serving bowl. To season it, to a small sauce pan on medium heat, add the Olive oil. Once the oil is heated, add the mustard seeds, let them splutter. Add the curry leaves and take it off the heat. Add this seasoning to the chutney. Zucchini chutney is ready to be served!! It goes really well with any kind of dosa, roti, chapati, etc. I served it with Ragi (finger millet) dosa that day.
Note: Due to Chana dal, the chutney thickens when you leave it for a few minutes. Adjust the water per thickness needed.