Zucchini and Green Chutney Salad #healthy #glutenfree
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5 from 7 votes

Zucchini and Green Chutney Salad

Light and exotic Zucchini and Green Chutney Salad Recipe with amazing Indian style green sauce. It's low carb and gluten free!
Prep Time30 mins
Cook Time10 mins
Total Time40 mins
Course: Salad
Cuisine: American
Servings: 4
Calories: 123kcal
Author: Sommer Collier


For the Green Chutney:

  • 1/4 cup chana dal (similar to yellow lentils)
  • 1 cup water, divided
  • 1-2 serrano peppers, seeded
  • 1 1/2 tablespoons lime juice
  • 3 cloves garlic, roughly chopped
  • 1 bunch cilantro, stems and all
  • 1 tablespoon sugar
  • 1 teaspoon salt

For the Zucchini Salad:

  • 4 zucchinis
  • 1 large mango
  • 1/2 red onion


  • Preheat the oven to 450 degrees F. Place the chana dal on a baking sheet and roast for 5-10 minutes, until golden brown.
  • Then move the chana dal to the food processor with a 1/4 cup of water and puree until smooth. Add a little extra water if needed.
  • Add the serrano pepper, lime juice, garlic, cilantro sugar and salt. Pulse to break down. Then add the remaining water and puree until smooth. Blend in the sugar and salt and pulse to mix. (Makes about 2 cups.)
  • Using a veggie peeler, slice the zucchinis into long ribbons and place them in a serving bowl. Peel and slice the mango into thin strips. Slice the onion into thin slivers. Top the zucchini with mango and red onion and drizzle with green chutney.


NOTE: Green chutney can be used as a dipping sauce, and is great with chicken and pork.


Serving: 1serving | Calories: 123kcal | Carbohydrates: 25g | Protein: 6g | Fat: 0g | Saturated Fat: 0g | Cholesterol: 0mg | Sodium: 603mg | Potassium: 734mg | Fiber: 6g | Sugar: 14g | Vitamin A: 985IU | Vitamin C: 55.3mg | Calcium: 50mg | Iron: 1.7mg