Dondakaya chutney (ivy gourd chutney) Recipe

Cooking Directions

• STEP 1.Wash and chop the ivy gourd into small pieces.
• STEP 2.Heat oil in a pan and add mustard seeds, urad dal, and dried red chilies. Fry until the dal turns golden brown.
• STEP 3.Add chopped ivy gourd, tamarind paste, and salt. Cook until the ivy gourd is soft.
• STEP 4.Allow the mixture to cool and then grind it into a smooth paste.
• STEP 5.In a separate pan, heat oil and add mustard seeds, curry leaves, and hing. Pour this tempering over the chutney.
• STEP 6.Mix well and serve the dondakaya chutney with dosas, idlis, or rice.

Cooking Tips

• You can adjust the spiciness of the chutney by adding more or fewer red chilies.
• For a tangier flavor, you can add a little more tamarind paste.
• If you prefer a smoother texture, you can strain the chutney after grinding.

Storage and Serving

• Store the chutney in an airtight container in the refrigerator for up to 3-4 days.
• Serve the dondakaya chutney as a side dish with dosas, idlis, or rice.
• You can also use it as a spread for sandwiches or wraps.