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.