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Dondakaya Chutney


•Indian ivy gaurd (Tindora or Dondakaya) - 250 gms
•Green chillies - 5
•Dried red chillies - 2
•Garlic - 1 or 2 cloves
•Black gram - 2 tsp
•Cumin - 2 tsp
•Mustard seeds - 1 tsp
•Tamarind paste - 1 tsp
•Curry leaves few
•Salt to taste
•Oil for frying and seasoning

•Chop tindora into small fine pieces and make few slits on green chillies and keep them aside.
•In a pan add 1 spoon oil and fry the green chillies and keep them aside.
•Then fry the fine chopped tindora also on a medium heat till they turn golden and allow them to cool down.
•Now in a mixer jar add this fried tindora, green chillies, tamarind, 1 tsp cumin, garlic and salt and grind them to make a coarse paste.
•Take this chutney in a bowl and keep it aside.
•For seasoning, take 2 spoons oil and preheat it and keep the stove on medium heat.
•Add mustard seeds, 1 tsp cumin and black gram and toss them till they pop up.
•Now add dried red chillies and curry leaves and fry them till the seasoning starts smelling good, this will take few seconds only.
•Add the above to the chutney and serve with rice and ghee.
Tip : Little ripe tindora tastes amazing for this chutney as it gets tangy as it ripens. Remember if it is too ripe then the chutney will taste sweet which is not desirable.


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