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.

5 Responses to “Tindora Chutney”

  1. Asha June 18, 2007 at 7:34 am #

    I have never made Chutney with this before!Looks great!:)

  2. Jyothi June 18, 2007 at 12:22 pm #

    Hi Raji, I used to prepare this tindora chutney in different way. But yours is little bit simple, compared to my version. Next time I will try this recipe. Thanks for sharing. Looks great.

  3. Dee June 18, 2007 at 5:43 pm #

    my version is a little different!!

  4. Coffee June 18, 2007 at 9:21 pm #

    😯 Thats is something absolutely unheard of!!!! The the pic is fabulous as always. 🙂

  5. siri July 29, 2011 at 11:30 am #

    its gud..looks yummy bt wit wat combination its suggested.???

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

%d bloggers like this: