Monday, 11 May 2015

Dondakkaya Chutney (Ivy guard / Kovakkai / Tindora Chutney)

Its a popular Andhra style chutney. Which i learnt from my Andhra friend. Here is simple and easy recipe.

  • Dondakaya /Ivy guard 1/4 kg , nip the ends and cut into rounds
  • Red chillies 2 nos
  • Green chillies 3 nos
  • Garlic Cloves 3 nos
  • Puthina Leaves few
  • Cumin seeds 1tsp
  • Bengal gram 1 tbsp
  • Tamerind 1/2 tbsp
  • Salt to taste 
  • Sugar or jagery a pinch
For Tempering
  • Musturd Seeds 1/4 tsp
  • Red chilli 2 nos
  • Curry Leaves 1 sprig
  • Urad dal 1/4 tsp
  • Asafoetida pinch
  • Oil 1 tsp


Heat Oil in a pan add cumin seeds, chana dal, red chillies and saute for 2 minutes. Add green chillies , garlic and dondakaya pieces and saute for 6 to 8 minutes. The dondakaya should be slightly brown. Turn off heat and allow to cool.

Grind the above sauted ingredients to a coarse paste, adding tamarind, puthina leaves, salt and sugar/jaggery. Add 1 tbsp water , if required. Remove to a serving bowl.

In a small pan, add a tsp of oil and once hot , add mustard seeds. Once the seeds splutter add urid dal ,red chilli, curry leaves and saute for a minute. Pour over the chutney.

Serve with hot rice.


  1. hi Shyni, in the second para of your recipe you have said "Grind all above ingredients to a coarse paste". What are the ingredients you are referring to, please, Penny Mohan.

  2. Hi Penny, what i meant was to grind the sauted ingredients mentioned in the first para, thanks for highlighting i will correct the recipe. Please try and let me know.


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