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Tendli Chutney

19 Jan

Dondakaya Pachadi.

Tindora / Tendli is sliced and cooked in oil and briefly fried till they turn light golden in color. Pulse the fried tendli along with roasted spices into coarse mixture. Serve tendli chutney with steamed rice and dollop of ghee.
Makes: around 1 Cup of Tendli Chutney.


Tendli / Tindora 2 Cups Sliced
Green Chiles 1 – 2
Tamarind 1 inch Piece
Red Chili Powder 1/4 tsp
Salt to Taste
Oil 1 Tbsp


Mustard Seeds 1/4 tsp
Cumin Seeds 1/4 tsp
Urad Dal 1/4 tsp
Oil 1 tsp

Method of preparation:

Wash, remove ends and slice the tendli.
Remove stems, wash and slice the green chiles.

Heat a tablespoon of oil in a pan, add the sliced tendli.
Fry for few mintues, cook covered for around 5 – 10 minutes or until tindora becomes just soft.
Uncover, fry for another minute or two and remove from heat.

Heat oil in a pan, add all talimpu ingredients in order.
When mustard seeds start spluttering, add green chiles and remove from heat.
Add the cooked tendli, above talimpu, tamarind, red chili powder and salt to the food processor or grinder.
Pulse for multiple times till tendli is thoroughly minced but not to a complete paste.
Remove the tendli chutney onto a bowl.
Serve tendli chutney with steamed rice and dollop of ghee.
Notes: Make sure tendli is cooked right.

Suggestions: Make sure not to overcook the tendli / tindora. Adjust spice with green chiles and sourness with tamarind.
Variations: You can also check other recipes with tindora here.
Other Names: Tendli Chutney, Dondakaya Pachadi.