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Tindora Chutney

18 Jun

Dondakaya Pacchadi


Tindora / Dondakayalu 20
Green chillies 8
Tamarind 1 inch sized ball
Salt to taste
Oil as required


Chana dal 1/2 tsp
Urad dal 1/2 tsp
Cumin seeds 1/4 tsp
Mustard seeds 1/4 tsp
Hing/ Asafoetida a pinch
Broken red chillies 3
Curry leaves 5
Oil 1 tsp

Method of preparation:

Wash, remove ends and slice tindora into halves.
Heat tsp of oil in a pan, fry green chillies for few seconds and keep them aside.
In the same pan, heat 2 tbsps of oil and then add chopped tindora.
Saute for a minute or two and grind them coarsely along with fried green chillies, tamarind and salt.

Heat a tsp of oil in a pan.
Add chana dal, urad dal, cumin seeds, mustard seeds, red chillies, pinch of hing and curry leaves.
When chana dal turns light brown, add this to the ground tindora chutney.

Notes: Take care not to burn tindora while frying.