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.
Tindora Chutney | Tondekayi Chutney Recipe
Ingredients
- Tindora tindly- 2 cups
- Green chillies- 2 to 3 nos.
- Tamarind- Marble sized
- Cooking oil - 2 tsp
- Salt- 1 tsp
Seasoning ingredients
- Cooking oil- 2 tsp
- Mustard seeds- 1/2 tsp
- Split black gram lentils- 1/2 tsp
- Curry leaves- Few
Instructions
Method
- Trim the edges of tindora and slit them in to 4 vertical pieces. Heat oil in a pan and add slit tindly, green chillies, turmeric powder,salt and tamarind.
- Saute till the tindora turns soft. Simmer and cook the veggie till done. Keep stirring every now then for even cooking. Let it cool down to room temperature.
- Take all the cooked ingredients in a mixer and grind together to coarse paste. Heat a pan adding all the seasoning ingredients, when it splutters, pour the chutney and saute for minute.
- Easy and wonderfully delicious tindora chutney is ready to serve with hot steamed rice.
Notes
- I would advice cutting the tindora in to thin slits because they get cooked faster.
- Water is not necessary while cooking the tindora, oil and the water oozed from the veggie is sufficient to cook till soft.
- The chutney tastes best when heat from green chillies and tamarind is bit high.
- Water is not needed to grind the chutney and you can blend to coarse or fine paste as per your preference.
