Ingredients

• 500g - tindora
• 3 - green chillies
• Curry leaves, a few
• 1 tsp - urad dal
• 1 tsp - mustard
• 3 tsp - oil
• Salt to taste
• 1 pinch - turmeric powder
• Tamarind, a little either as pulp or as it is, but without seeds
• Asafoetida, a little

How to Make Tindora chutney

• Clean tindora/dondakkai and chop into small bits.
• Slit chillies. Heat oil in a pan and add tindora, chillies and salt. Cover with a lid.
• After 4 minutes, remove from the fire and let it cool.
• Grind after adding tamarind, turmeric powder and asafoetida without adding water.
• Now, season with mustard, urad dal and curry leaves.
• Tastes good with ghee rice and dosa.