Dondakaya Chutney (Ivy gourd chutney) | How to make Dondakaya Chutney (Ivy gourd chutney)

By Aparna Parinam  |  5th Jan 2017  |  
5 from 1 review Rate It!
  • Dondakaya Chutney (Ivy gourd chutney), How to make Dondakaya Chutney (Ivy gourd chutney)
Dondakaya Chutney (Ivy gourd chutney)by Aparna Parinam
  • Prep Time

    5

    mins
  • Cook Time

    10

    mins
  • Serves

    4

    People

31

1

About Dondakaya Chutney (Ivy gourd chutney) Recipe

My mother-in-law once again came up with an unique chutney. Initially I could not guess which vegetable was used to make this chutney. Later on further prodding, she revealed to me that it is made with Ivy gourd.

The delicious and mouthwatering Dondakaya Chutney (Ivy gourd chutney) is enjoyed by all. This dish is often prepared for special occasions including parties or festivals. Dondakaya Chutney (Ivy gourd chutney) is a good option when you want to cook something different . It is an amazing dish which is liked by people of all age groups. The flavourful ingredients are the key to the amazing taste of Dondakaya Chutney (Ivy gourd chutney). Aparna Parinam shared Dondakaya Chutney (Ivy gourd chutney) recipe which can serve 4 people. The step by step process with pictures will help you learn how to make the delicious Dondakaya Chutney (Ivy gourd chutney). Try this delicious Dondakaya Chutney (Ivy gourd chutney) recipe at home and surprise your family and friends. You can connect with the Aparna Parinam of Dondakaya Chutney (Ivy gourd chutney) by commenting on the page. In case you have any questions around the ingredients or cooking process. The Dondakaya Chutney (Ivy gourd chutney) can also be given a rating. The "What's cooking" feature can be used to share your experience when you make Dondakaya Chutney (Ivy gourd chutney) with other users

Dondakaya Chutney (Ivy gourd chutney)

Ingredients to make Dondakaya Chutney (Ivy gourd chutney)

  • 1 cup Ivy gourd (tindora or Dondakaya)
  • 4 - 5 dried red chillies
  • 1/2 teaspoon methi seeds (fenugreek )
  • 1 tablespoon black gram (urad dal)
  • ¼ teaspoon teaspoon asafetida
  • 1 teaspoon mustard seeds
  • salt as per taste

How to make Dondakaya Chutney (Ivy gourd chutney)

  1. Chop the Ivy gourd into small pieces. Heat one teaspoon of oil and fry the Ivy gourd pieces for a few minutes.
  2. Cover the vessel with a lid and let it cook for a few minutes. Remove the lid and check if the vegetable pieces have turned soft.
  3. Once the vegetable, becomes soft, turn off the heat and let it cool. Heat one teaspoon of oil in a shallow vessel/kadai.
  4. Add mustard seeds. Once these splutter, add methi seeds, and urad dal. Fry for some time. Add red chillies and saute for few seconds.
  5. Turn off the heat. Cool it. In a blender, add the fried red chillies first and grind well. Add the remaining seasoning and blend.
  6. Add to this, the cooked ivy gourd pieces and blend well to a coarse chutney.

My Tip:

This chutney goes well with hot rice and a dab of oil!

Reviews for Dondakaya Chutney (Ivy gourd chutney) (1)

aliza singh2 years ago

very interesting recipe
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