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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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Ivy Gourd Chutney - Dondakaya Chutney
- chutney jar of mixer/blender
- Spoons and Ladles
- 10 ivy gourd
- 1 onion medium-sized
- 6 garlic cloves
- 1 tsp red chilli powder
- 2 green chillies
- 1 tamarind pea-sized ball
- 2 tbsp coconut fresh
- 2 tbsp oil
- 1 tsp 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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