Tindora Chutney

Share
20 Ratings
30 Reviews
Print
Recipe By Vahchef
45 m
2 servings
232 Cals

Chinese Pickled Vegetables

How to make Chinese PICKLED VEGETABLES?How to cook Chinese PICKLED VEGETABLES?Learn the ...

Khatti Palak Chutney - Chukka Koora

Khatti Palak chutney is yet one more excellent chutney made with Chukka kura also common...

Fatta Fat Chutney - Lime Chilli Ginger Chutney

This traditional chutney is a preserved chutney made with lime pieces and chilies....

Khatti Palak Chutney

Pachadis or chutney gives a euphoric feeling to many mainly for their spicy and tangy fla...

Red Sorrel Leaves Chutney

This is a leafy chutney, It is sour and tasty chutney and can be served with rice. Can pr...

Citron Pickle

Citron pickle is a sour pickle with lots of medicinal value, aids digestion and removes t...

Tindora Chutney Recipe, vargoli Achar, How To Make Tindora Chutney Recipe

Name: Tindora chutney
Prep time: 20 min
Cook time: 25 min
Total time: 25 min
Yield: 2

Tindora or Dondakaya chutney is one of the most vital side dishes of India.

About Recipe

Dondakai oragaya, Tindora Dondakai , Tindora Dondakai

How to make Tindora chutney

(20 ratings)

30 reviews so far

Prep time
20 mins

Cook time
25 mins

Total time
45 mins

Author : Vahchef
Main Ingredient : Tindora Dondakai

Servings : 2 persons
Published date : December 22, 2018

Ingredients used in Tindora chutney
• Curry leaves - 2 springs.
• Urad dal - 1 tea spoon.
• Murstard seeds - 1 tea spoon.
• Tamarind - 50 grams.
• Cumin seeds - 1/2 tea spoon.
• Green chilies - 4 number.
• Garlic - 5 number.
• Oil - 2 tablespoons.
• Tindora - 500 grams.
• Red chilies dry - 2 number.
• Salt - to taste.
Method:
First take tindora wash them and cut them into pieces and keep a side.In a Pan add oil, cumin seeds, garlic, tamarind, green chillies,cut pieces of tindora, salt and cook for 5minutes with closed lid. Once it is done add to blender grind till it is coarse paste.now in a pan add oil for tempering, add mustard seeds, cumin seeds, red chilli, urad dal, curry leaves. Add the tempering to the blended tindora mixture and mix well.

Pablo Zamora Posted on Sun Mar 07 2010

awesome!! keep it up

Reply 0 - Replies

Gindelbi Posted on Sun Mar 07 2010

Ah, good to see you took the advice and put that piece at the start! People definitely need to check out the website.

jreed136 Posted on Sun Mar 07 2010

Woah, weird cutting on this one. Messed with my mind man! I'M FREAKIN OUT MAN!

Whatever World Posted on Sun Mar 07 2010

vah chef top chef !

prisha91755 Posted on Sun Mar 07 2010

I wonder what this would taste like since the only ingredients I know are salt, garlic, cumin seeds and mustard seed.

jdkbriggs Posted on Sun Mar 07 2010

thx, for the exploding pepper tip!

CoolsTownMajor Posted on Sun Mar 07 2010

is chutney a dip or a sauce?

suroj Posted on Mon Mar 08 2010

If consider that Indian dishes are generally eaten using your fingers, a chutney tends to be a rich accompaniment similar to a pickles.

Exportlover Posted on Tue Mar 09 2010

both

ironbuttermilk Posted on Wed Mar 10 2010

You rushed through some of the ingredients and didn't post them in the sidebar or use text in the video, so I didn't catch them all. Rather frustrating.

Bangerz0604 Posted on Fri Mar 12 2010

@ironbuttermilk u can find the recipe on his website.. vahrehvah. com

cosmicrat Posted on Sat Mar 13 2010

Thanks a lot, looks good. BTW what is Tindora?