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Ivy gourd chutney

Ivy gourd is abundantly available throughout the year in India. Try this every day vegetarian chutney which goes well with warm rice, a dollop of ghee and sliced onion by the side.
Print Recipe
Prep Time 10 minutes
Cook Time 10 minutes
Resting Time 4 hours
Total Time 20 minutes
Servings: 4 people
Cuisine: Indian
Calories: 1234
Ingredients Method

Ingredients
  

  • 250 gms ivy gourd cut into small pieces
  • 2 red chillies
  • 3 green chillies chopped
  • 4 garlic cloves crushed
  • 2 Tbsp Bengal gram dal
  • 1 Tbsp black gram dal
  • 1 tsp cumin seeds
  • 1 Tbsp oil
  • ½ Tbsp tamarind pulp
  • Salt to taste
  • For tempering:
  • ½ tsp mustard seeds
  • 2 red chilli tear and de-seed
  • 1 spring curry leaves
  • A pinch of asafetida
  • 1 tsp oil

Method
 

  1. Heat oil in a vessel, add cumin seeds, black gram, Bengal gram, red chillies and sauté for 2 mins. Add green chillies, garlic and ivy gourd pieces and sauté for 10 mins till the pieces are half cooked. Turn off heat and allow to cool.
  2. Grind all the ingredients to coarse paste, adding tamarind, salt and jaggery. Add little water if required. Transfer to a serving bowl.
  3. In a small pan, add a tsp of oil and once hot, add mustard seeds.
  4. Once the seeds splutter, add red chilli, curry leaves and asafetida and sauté for few seconds. Pour over the chutney.
  5. Serve with hot steamed rice and a dollop of ghee.