Ingredients

• 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
• Salt
• 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

How to Make Tindli chutney

• Heat 1 tsp oil, fry chillies, cumin and tindli till they become just soft
• Add salt, tamarind paste, garlic and grind it into a fine paste and keep aside.
• Heat remaining oil, add mustard seeds, red chilli and curry leaves.
• When the seeds crackle, add onions and fry till they become soft.
• Add the ground paste and mix well.
• Garnish with coriander leaves and remove.
• Serve with hot plain rice with a spoonful of ghee.