Kundru Chutney Recipe – Ivy Gourd Chutney – Tindora Chutney Recipe

    kundru chutney

    Kundru Chutney Recipe – Ivy Gourd Chutney – Tindora Chutney Recipe

    Kundru or Ivy gourd chutney is a devouring chutney recipe that accompaniment your meals well. Kundru chutney is highly nutritious as well. A whole new dimension is added to this yummy chutney with the usage of few Indian spices. This savoury kundru chutney is truly an amazing accompaniment with your meals.

    Kundru chutney is not only delicious in taste but also it can be prepared instantly. So, here we have the simplest possible recipe for you all with step-by-step pictures. Enjoy!

    Directions

    Getting ready:

    Rinse kundru thoroughly with water. Drain out excess water and allow them to dry out completely. Remove the stalk of the kundru and chop it into thin round pieces. Similarly, cut all the kundrus and keep it aside.

    kundru chutneyMaking:

    Place a pan on flame and pour some oil into it. Once the oil gets heated, add chana lentil and urad lentil in the oil. Saute them until they turn golden brown in colour.

    kundru chutney

    Now add cumin seeds and curry leaves into it. Keep stirring continuously and saute them as well. Everything is roasted well. Now transfer it to a plate.

    kundru chutney

    Pour some more oil into the pan. Keep 1 tsp of oil aside for tempering. Now add chopped kundru into the oil. Keep stirring continuously and fry until it turns crisp. Keep the flame on medium and high.

    kundru chutney

    Kundru has turned crunchy. It took 6-7 minutes to fry kundru. Turn off the flame. Transfer it to the same plate. Allow it to cool down completely.

    kundru chutney

    Once everything cools down completely, transfer them to a mixer jar along with green chillies, red chilly powder, salt, coriander leaves and squeeze out lemons into it.

    kundru chutney

    Churn to grind everything into a fine paste. Add ½ cup of water to it. Grind it again until it turns into a smooth paste.

    kundru chutney

    Kundru chutney is now grinded well. Transfer it to a bowl. Now add tempering to the chutney.

    kundru chutney

    For this, heat a small pan with 1 tsp of oil. Once the oil is heated aptly, add red mustard seeds to it followed by asafoetida. Let the seeds crackle. Then turn off the flame.

    kundru chutneyServing:

    Garnish this tangy and finger-licking kundru chutney with the tempering. Mix it slightly. Serve this kundru chutney as a side assortment with cheela, dosa, idli or any meal. Keep this chutney in refrigerator and use it within 3-4 days. Enjoy!

    kundru chutneySuggestions

    • Instead of lemon you can also add tamarind pulp or dry mango powder into this chutney.
    Kundru Chutney Recipe - Ivy Gourd Chutney - Tindora Chutney Recipe kundru chutney
    Author: 
    Recipe type: Miscellaneous
    Cuisine: Indian
    Prep time: 
    Cook time: 
    Total time: 
    Serves: 4
     
    Ingredients
    • Kundru – 200 grams
    • Oil – 2 tbsp
    • Green coriander – 2-3 tbsp (finely chopped)
    • Urad dal – 1 tbsp
    • Chana dal – 1 tbsp
    • Lemon – 1
    • Green chilly – 4 (small sized)
    • Curry leaves – 20-25
    • Asafoetida – 1 pinch
    • Red mustard seeds – ¼ tsp
    • Cumin seeds – 1 tsp
    • Red chilly powder – ½ tsp
    • Salt – 1 tsp or to taste
    Instructions
    1. Chop kundrus into thin round pieces.
    2. Place a pan on flame and pour some oil into it. Fry the lentils, cumin seeds and curry leaves. Now transfer it to a plate.
    3. Pour some more oil into the pan. Now add chopped kundru into the oil.
    4. Kundru has turned crunchy. Transfer it to the same plate. Allow it to cool down completely.
    5. Transfer everything to a mixer jar along with green chillies, red chilly powder, salt, coriander leaves, ½ cup of water and squeeze out lemons into it.
    6. Kundru chutney is now grinded well. Transfer it to a bowl.
    7. For this, heat a small pan with 1 tsp of oil. Once the oil is heated aptly, add red mustard seeds to it followed by asafoetida. Let the seeds crackle.
    8. Garnish this tangy and finger-licking kundru chutney with the tempering.

     

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