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Tindli chutney
By : Uma Devi Ramachandra
Category : Vegetables, Andhra recipes
Servings : 4
Time Taken : 15-30 mins
Rating :
  1. Heat 1 tsp oil, fry chilles, cumin and tindli till they become just soft
  2. Add salt, tamarind paste, garlic and grind it into a fine paste and keep aside.
  3. Heat remaining oil, add mustard seeds, red chilli and curry leaves.
  4. When the seeds crackle, add onions and fry till they become soft.
  5. Add the ground paste and mix well.
  6. Garnish with coriander leaves and remove.
  7. Serve with hot plain rice with a spoonful of ghee.
  8. This is a very tasty and healthy chutney.
  9. This dish is called dondakaya patchadi in Andhra Pradesh.
250g - tindli (you can also include tindli which turned red), cut into four
6 - green chillies, pricked with needle
1/4 tsp - cumin
6 - peeled garlic cloves
1 tbsp - oil
1 medium - onion, chopped fine
1 tsp - tamarind paste
6 - curry leaves
Mustard seeds to temper
1 - small red chilli
2 tsp - chopped coriander leaves
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