Ivy Gourd Chutney - Dondakaya Chutney
A chutney as a spread for bread and wraps for your teen and side for idlis for the others.
Servings: 4 people
Calories:
Equipment
- chutney jar of mixer/blender
- Spoons and Ladles
Ingredients
- 10 ivy gourd
- 1 onion medium-sized
- 6 cloves garlic
- 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
Instructions
- 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.