Tindli chutney

Recipe by
Total Time:
15-30 minutes
Serves: 4
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: One-Dish Recipe
Difficulty: Easy

Take a look at more Pickles-Chutneys Recipes. You may also want to try Sambal Belacan , Prawn Chutney, Kohlrabi Kimchi, Chettinad Thengai Chutney

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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.

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