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Tindora Chutney Andhra Style
Course
Main Course
Cuisine
Andhra, Hyderabadi
Prep Time
15
minutes
Cook Time
20
minutes
Total Time
35
minutes
Author
Bindu
Ingredients
For Chutney
250
grams
Tindora/Dondakayalu
50 to 60
grams
green chilies
10
grams
tamarind
1
tsp
cumin seeds/Jeera
1
tsp
split Bengal gram/Chana Dal
4
garlic cloves
1
tsp
black gram/Urad dal
2
tbsp
peanuts(optional)
1
tsp
sesame seeds/Til (optional)
Salt as per the taste
5
tsp
oil
¼
cup
Chopped coriander
For Tadka
1
tsp
oil
½
tsp
mustard seeds
½
tsp
cumin seeds
½
tsp
Chana dal
1
dried red chili
1
sprig
curry leaves
¼
tsp
Hing/Asafoetida
Instructions
Rinsing & Chopping
Rinse the Tindora and green chilies.
Cut the Tindora into round slices and chop the green chilies.
Sautéing
Heat 3 tsp of oil in a pan.
Add cumin seeds, Chana Dal, Urad Dal, peanuts, sesame seeds and sauté for 2 minutes.
Add the chopped green chilies, tamarind and sauté until the green chilies change the color.
Transfer them into a plate and add put 2 tsp oil in the pan.
Add the sliced tindora roundels and sauté for 5 to 7 minutes.
Grinding
Put garlic cloves, sautéed green chilies, salt in the grinding jar and make into a coarse paste.
Later, add the sautéed tindora and run the mixer grinder for 3-5 seconds.
Add chopped coriander leaves.
Tempering
Heat 1 tsp oil in a pan.
Add cumin seeds, mustard seeds, Chana dal, dried red chili and fry until they stop sizzling.
Add curry leaves, Hing and fry until the leaves stop spluttering.
turn off the flame and pour the Tadka over the chutney.