Andhra Dondakaya Chutney Recipe – Tindora Chutney

Andhra is known for its chutneys and pickles and this tindora chutney recipe has all the flavours of a Andhra Dondakaya Chutney Recipe, spiciness from the chillies, tanginess from the tamarind and great flavour from the tindora and peanuts and spices like red chillies, coriander, fenugreek and cumin.  Course : Side Dish Ingridients : 250 grams Tindora (Dondakaya/ Kovakkai) , sliced into rounds 3 Green Chillies 3 Dry Red Chillies 20 grams Tamarind 1 teaspoon Cumin seeds (Jeera) 1 teaspoon Chana dal (Bengal Gram Dal) 1 teaspoon White Urad Dal (Split) 1 tablespoon Roasted Peanuts (Moongphali) 4 sprig Coriander (Dhania) Leaves , chopped 4 cloves Garlic 2 tablespoons Oil Salt , to taste For Tempering 1 tablespoon Oil 3 Dry Red Chillies 1 sprig Curry leaves 1/2 teaspoon Mustard seeds (Rai/ Kadugu) Instructions To begin making Andhra Dondakaya Chutney Recipe, prep all the ingredient and keep them ready.Heat oil in a deep pan over medium heat;  once the oil has preheated add cumin seeds, urad dal, chana dal, red chilies and saute for 3 minutes until the dals have browned.In the same pan add little more oil; add the chopped Dondakaya pieces and saute till they are cooked for about 8-10 minutes. Turn off the heat and allow to cool.Grind all the above roasted ingredients and the cooked Dondakaya to a coarse paste along with tamarind, salt, green chillies, garlic and coriander leaves.Add 1 to 2 tablespoons of water, if required and make a smooth Dondakaya chutney. Transfer the Dondakaya Chutney to a serving bowl. Check the salt and adjust according to taste.For tempering; preheat oil in a small pan; add mustard seeds, dry red chilies, curry leaves and saute for few seconds until the mustard seeds crackle. Turn off the heat and spoon over the Dondakaya chutney. Serve this Andhra Dondakaya Chutney to spice up a South Indian thali meal of Mixed Vegetable Sambar, Carrot And Beans Poriyal Recipe, Steamed Rice and Kuzhal Payasam..