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Spicy Tindora Chutney

14 Mar

Dondakaya Endu Mirchi Pachadi..

For Tindora / Tendli chutney, tindora is sliced and fried in oil till light golden brown in color and cooked. It is then blended with lentils and red chile powder that is freshly prepared. Finally tindora chutney is tempered with spices and can be served with steamed rice or with roti.
Makes: around 1 Cup of Spicy Tindora Chutney.


Tindora 15 – 20
Whole Red Chiles 2 – 3
Chana Dal 1 tsp
Urad Dal 1 Tbsp
Lemon Juice 1 tsp
Salt to Taste
Oil 1 Tbsp


Mustard Seeds 1/4 tsp
Cumin Seeds 1/4 tsp
Urad Dal 1/4 tsp
Curry Leaves 5
Oil 1 tsp

Method of preparation:

Break whole red chiles into pieces.
Wash, remove ends and slice the tindora.

Heat a pan on medium heat, roast urad dal and chana dal until they turn light golden color and remove from heat.
Add few drops of oil in same pan, add broken red chiles and fry them for couple of seconds.
Grind urad dal, chana dal and red chiles into fine powder using a spice blender once they are cooled to room temperature.

Heat oil in a pan, add chopped tindora and fry for a minute.
Add salt and cook covered on medium flame till tindora turns just soft.
Uncover and fry for another minute and remove from heat.
Once cooled to room temperature, grind the cooked tindora along with the spice powder and lemon juice in the same spice jar into coarse chutney.
Remove the tindora chutney onto a bowl.

Heat oil in a small pan, add all talimpu ingredients in order.
When urad dal changes color, add this tempering to above tindora chutney bowl.
Serve tindora chutney with steamed rice and dollop of ghee or with dosa etc…
Notes: Make sure not to overcook or over grind the tindora.

Suggestions: Adjust spice with red chiles.
Variations: You can also add little bit of tamarind pulp to the tindora chutney in place of the lemon juice.
Other Names: Spicy Tindora Chutney, Dondakaya Endu Mirchi Pachadi.