Sep 092014

I got this recipe from my mother-in-law on a recent festive occasion. She served it with garelu or vadas and I liked them. It also goes well with dosa and idly. This is a chutney you can prepare for a change from the regular peanut or coconut chutney.



Serves: 2

Cooking time: 20 mins


Tindora/dondakaya – 250gms

Tamarind pulp – 1 tsp

Coriander leaves – 1/8 cup (roughly chopped)

Green chili – 2

Turmeric powder – ½ tsp

Salt – to taste


  1. Heat a tsp of oil in a pan and add the green chili and tindora pieces to this.
  2. Add the turmeric powder and a pinch of salt and cook covered in medium low flame till the tindora is well cooked. Let it cool.
  3. Blend together the tindora, tamarind pulp, coriander leaves and salt to get a smooth chutney.
  4. Add a simple tadka with mustard seeds, hing and red chili and serve hot as a side for dosas and idly.

  5 Responses to “Dondakaya/Tindora Chutney”


    Want to try tondykaye chutney, sounds different .


    Very interesting and unique… Thanks for sharing.. I love coriander sweet n sour chutneys too..


    Interesting… I have never heard to pachadi with dondakaya. Must try this soon.

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