Andhra Dondakaya Chutney Recipe – Tindora Chutney
Cuisine: Andhra
Course: Side Dish
Diet: Vegetarian
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Servings: 4
Andhra cuisine is known for its bold, spicy flavors, and this Andhra Dondakaya Chutney or Tindora Chutney is no exception. This tangy, flavorful chutney, made with fresh tindora (also known as Dondakaya or Kovakkai), tamarind, and a medley of roasted spices, brings a mouthwatering addition to your South Indian meals. Paired with steamed rice, sambar, and poriyal, this chutney is sure to become a staple in your culinary repertoire.
Ingredients
| Ingredient | Quantity |
|---|---|
| Tindora (Dondakaya/Kovakkai) | 250 grams, sliced into rounds |
| Green Chillies | 3 |
| Dry Red Chillies | 3 |
| Tamarind | 20 grams |
| Cumin Seeds (Jeera) | 1 teaspoon |
| Chana Dal (Bengal Gram Dal) | 1 teaspoon |
| White Urad Dal (Split) | 1 teaspoon |
| Peanuts | 1 tablespoon |
| Coriander Leaves (Dhania) | 4 sprigs, chopped |
| Garlic | 4 cloves |
| Sunflower Oil | 2 tablespoons |
| Salt | To taste |
| For tempering: | |
| Sunflower Oil | 1 tablespoon |
| Dry Red Chillies | 3 |
| Curry Leaves | 1 sprig |
| Mustard Seeds | 1/2 teaspoon |
Instructions
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Preparation: Start by gathering all the ingredients and prepping them for the chutney. Slice the tindora (Dondakaya) into thin rounds, chop the coriander leaves, and set aside the tamarind, green chillies, garlic, and other tempering ingredients.
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Roasting the Spices: In a deep pan, heat 1 tablespoon of sunflower oil over medium heat. Once the oil is hot, add the cumin seeds, urad dal, chana dal, and dry red chillies. Sauté these ingredients for about 3 minutes, stirring constantly, until the dals turn golden brown and aromatic. This will release the rich, earthy flavors of the spices and lentils.
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Cooking the Dondakaya: Add another tablespoon of oil to the same pan and then toss in the sliced tindora (Dondakaya). Sauté the tindora for about 8-10 minutes until it softens and becomes slightly golden. Stir occasionally to ensure even cooking. Once cooked, remove the pan from the heat and allow the mixture to cool.
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Grinding the Chutney: Once the roasted ingredients and tindora have cooled, transfer them to a grinder. Add tamarind, green chillies, garlic, coriander leaves, and salt. Grind everything into a coarse paste, adding 1 to 2 tablespoons of water if necessary to achieve the desired consistency. Taste and adjust the seasoning as needed, adding more salt or tamarind to balance the flavors.
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Tempering the Chutney: In a small tempering pan, heat 1 tablespoon of sunflower oil over medium heat. Add mustard seeds, dry red chillies, and curry leaves to the hot oil. Sauté the ingredients for a few seconds, or until the mustard seeds crackle and pop. Turn off the heat and pour this tempering over the prepared Dondakaya chutney.
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Serving: Transfer the chutney to a serving bowl. This Andhra Dondakaya Chutney is now ready to serve! Enjoy this spicy and tangy chutney as a perfect accompaniment to a South Indian thali meal, such as Mixed Vegetable Sambar, Carrot and Beans Poriyal, steamed rice, and Kuzhal Payasam.
This chutney not only adds a flavorful punch to your meal but also brings a healthy and vegetarian option to the table. With its combination of roasted spices, tamarind, and fresh vegetables, it’s sure to become a family favorite!
Tip: If you prefer a milder chutney, you can adjust the number of green chillies or omit the dry red chillies in the tempering.
