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Recipe for Tindora Chutney
Prep Time 10 mins
Cook Time 15 mins
Total Time 25 mins
- Tindora tindly- 2 cups
- Green chillies- 2 to 3 nos.
- Tamarind- Marble sized
- Cooking oil – 2 tsp
- Salt- 1 tsp
- Cooking oil- 2 tsp
- Mustard seeds- 1/2 tsp
- Split black gram lentils- 1/2 tsp
- Curry leaves- Few
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.
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.