TINDORA CHUTNEY / THONDEKAYI CHUTNEY / KOVAKKAI CHUTNEY / DONDAKAYA CHUTNEY
Ingredients
- 10-15 nos Tindora / Thondekayi
- 4-8 nos Green Chilly ( as per taste)
- 2-3 tbsp Groundnuts (dry roasted)
- 1 tsp White sesame / White til
- 1/4 tsp Corinader seeds / dhania
- 1/2 tsp Cumin Seeds /Jeera
- a big pinch Hing /Asafoetida
- amla ( gooseberry ) size Tamarind
- Salt as per taste
- 1-2 tbsp Oil
For tempering:
- 1-2 tsp Oil
- 1 tsp Mustard seeds
- few Curry Leaves
Instructions
- Dry roast peanuts till they are crisp. keep aside to cool.
- Wash and slice tindora.
- In a small pan, heat oil. Add a little salt and saute tindora for 4-5 mins. Let it get cooked at least 50 %.
- When Tindora is cooked 50 % , to the same pan add , sesame seeds , dhania , jeera , hing and green chilli . Continue to saute for another 2-3 mins .
- When done .. allow to cool . Grind sauteed veggies along with salt, tamarind and peanuts. Add little water and no need to make super smooth.
- Finally, prepare a tempering of mustard and curry leaves and pour on the chutney.
- Tindora chutney is ready. Enjoy with Hot rice topped with ghee / Bhakri / Chaptji / Dosa etc ...
Notes
- You can make the same chutney with tender tindora too.
- If you don't like hing flavour.. instead of it can add garlic/onion while sauteeing.