Here comes a spicy and quick tindora chutney after those flavor loaded, rock-your-mouth-off snacks that made festival celebration deliciously awesome. I am really obsessed of making chutney because they are easy, quick and mouth sizzling tasty. I do try making such dip with almost all veggies and they simply rock my world of FOOD. Remember Mangalore cucumber chutney? and that was overly success as a delicious side dish with rice at my home. So I didn’t just stop there. Continued it with ridge gourd and now with tindora.
Tindora chutney happened just like my previous ones mentioned above and it is a ultimate WINNER for me.
Tindora or tindly is a kind of veggie that was all home grown in most households of Udupi having a big backyard. When it’s available in abundance in your very own garden then you got to try tindora chutney. Because the tender, not so matured ones are best match for this recipe. You and me being food lovers know the importance of choosing appropriate veggies of it’s kind.
In a post-festival lunch I prepared this dip just by sauteing tindora slices with tamarind, chillies and salt and seasoning with mustard. Sounds so simple but tastes double delicious.