A quintessentially Hyderabadi dessert called Khubani ka Meetha Recipe. The beautiful colour and flavours makes this dessert irresistible. The apt Urdu word is “Shahi”or Royal!
Ivy Gourd Chutney
Ivy Gourd Chutney is one delicious chutney, spread for sandwiches, wraps. Mix it with your rice or even with chapatti as a sidedish.
Ivy Gourd Chutney also Dondakaya Chutney pairs well with just about anything.
In my place, I knew only of the vegetable, and masala bhat, occasionally if it missed my mother's eagle eye the ivy gourd ended up in sambhar. I used to pick the gourd out and eat I guess Amma used to ignore me doing it.
However, my love for tondli started after my marriage and my mother-in-law made delicious vegetable, stuffed them too. she used to buy them from the local ladies who used to grow the ivy gourd and they used to be so tender.
This July’19 when we went to Hyderabad for the #100 BM meet it was a revelation to me that ivy gourd can be used to make chutney!! Thanks to Usha’s cousin Shailaja she has such an amazing Andhra spread. Take a look, girls.
There was nothing that I did not try and nothing I did not go in for seconds...
but the ivy gourd chutney!!! I would have swiped the entire bowl off the table and carried it with me home.
Needless to say, I gorged on the chutney like crazy.
Before coming home I had decided that in the month of September for the alphabet "I" I am making the Ivy Gourd Chutney - Dondakaya Chutney.
The most commonly used alphabet gave us a lot of grief as we discussed the ingredients we could use.
In case you do not know A to Z Challenge we use ingredients in the English language and blog bi-monthly. It is quite exciting. You can join us too the next one will happen in the month of November.
So here goes…
Let us see a little about Ivy Gourd.
What are Ivy gourd other names?
Scientifically ivy gourd is Coccinia grandis, but is also known as a scarlet gourd, baby watermelon, little gourd, gentleman’s toes or even gherkin, tindora in Hindi, Kovakkai in Tamil. It is called Tondli in Marathi, tondikai in Kannada and tendli in Konkani.
Ivy gourd is also called telakucha in Bangladesh, Gourde Écarlate De L´Inde Tindola in French and Gol Kankri in Nepali.
Can ivy gourd be eaten raw? What does it taste like?
And yes ivy gourd can be eaten raw, they are juicy and crunchy when young.
Tondikai or tendli as we call them crunchier than cucumbers.
Tondli in my place is generally consumed cooked as tondli bhaji, masala bhat, it can be stuffed too. Then people do make pickle with them too. You can also add ivy gourd to make sambhar.
In Thai cuisine, apparently ivy gourd is used to make a clear soup dish and some curries.
Let me stop talking about this vegetable and dive into making the chutney
To make this chutney you will need a kadhai/wok
spoons and ladles
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- chutney jar of mixer/blender
- Spoons and Ladles
- 10 ivy gourd
- 1 onion medium-sized
- 6 garlic cloves
- 1 teaspoon red chilli powder
- 2 green chillies
- 1 tamarind pea-sized ball
- 2 tablespoon coconut fresh
- 2 tablespoon oil
- 1 teaspoon Mustard seeds
- Salt as needed
- Wash and cut the ivy gourd into thin strips or slices.
- In a kadhai/wok heat oil and add the mustard seeds.
- Add the free chillies, then garlic.
- Once the raw smell of garlic goes away add the onion and ivy gourd.
- Stir fry till the ivy gourd is soft. Cover and cook but do not add water.
- Once the ivy gourd is soft add salt, coconut, tamarind and switch off the gas.
- Mix occasionally and allow the mixture to cool.
- Once the mixture is cool transfer to the chutney jar of the mixer and grind to a paste. I did not add any water.
- Serve it with hot rice and chapatti, idli, dosa, bread.
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Shobha Keshwani says
Chutney looks too good. Nice and different one for a change
Usha Rao says
I don't use onion and coconut in ivy gourd chutney. Have to try it next time. Chutney looks delicious !
Usha, thanks to you I have a mile-long list to try. I will try your method.
The beauty of knowing like minded people is that you come to know of so many new creations. Even I never thought of a chutney with Ivy gourd. Only I like Ivy gourd and now I can sneak this for my family using ur recipe to make chutney .
Yes, Renu next time you should try and make it. But in the meantime try this ivy gourd chutney.
The Girl Next Door says
I grew up eating Ivy Gourd Chutney, and love it to bits. Isn't it a delightful thing to have? 🙂
We might it slightly different from you. The next time around, I'd love to try out your version.
Now, I want to try your version. Sounds yum.
I loved the bright red colour of the chutney ! Along with otehr things that i missed at Hyderabad, the lunch at Shailaja's place must have been the most to cover...
It was amazing, Kalyani. I mean the lady puts me to shame.:D
Vanitha Bhat says
Ooooo! Looks like something I would love to enjoy with dosas and idlis too or even mixed with rice! Awesome share dear <3 A must try soon with the next batch of tendle!
I have made pickle with it but never tried chutney. this looks so good, will love to spread this on breads, paranthas or chapati and relish the simple treat!!
😀 You are a person after my heart! Same thought here.
Superduper kitchen says
Chutney looks colourful and delicious. One more chutney is getting added to my kitchen menu..
😀 We have similar ideas dear.
Poonam Bachhav says
Ivy gourd chutney is something very new to me . Last week I tried a pickleeoth it a d now your post is tempting me to try out this Chutney. Loved the gorgeous color if the chutney. Would love to.pair it with idli or dosa..
Even with wraps tastes great. Thanks, Poonam.
Mayuri Patel says
I've definitely not tasted or heard of ivy gourd chutney till this challenge came up. It looks super duper and you've made it even more tempting by smearing it on a slice of bread.
Sandhya Ramakrishnan says
I missed the delicious Andhra spread at Usha's cousin's place. Thanks for sharing this amazing ivy gourd chutney. This is something very new to me and I am going to be trying it soon!
Vidya Narayan says
Firstly, I loved that sight of chutney smeared on the bread slice! I was wondering, Arch is so like me.. These thogayals or chutney also tastes best with bread slices other than the usual rice/dosa combo, which unfortunately few people like us truly believe in. Love the fact that you took inspiration from what you ate along with the memories of farm fresh Tendli and turned this into an amazing side dish.
Thanks, Vidya. I take inspiration that do not necessarily end up in blog posts. But this chutney was special.
Andhra has so many variations of every chutney, and this is another one that I encounter from my home state. I will make this version soon. I love the podis and pachadis displayed on the table, so representative of my home state. 🙂
Thanks, Aruna. Did not realise you are from Andhra!
Anshu Agrawal says
What an amazing recipe. So easy yet so flavourful. The most amazing part ia that it is so versatile, can be used in so many ways..loved it..awesome share????????
Sujata Roy says
Never thought of ivy gourd chutney. Chutney looks delish. I would love to try it soon. Great share.
Out of the box thnking with the chutney as the sandwich spread floored me totally. Secondly if it is a chutneyi can still use the frozen ivygourds, happy happy me
😀 try using the frozen ivy gourd. I like chutney pudi and ghee too on my bread.