Try this Dondakaya chutney recipe, or contribute your own.
Suggest a better descriptionRinsing & Chopping
Rinse the Tindora and green chilies.
Cut the Tindora into round slices and chop the green chilies.
Sautéing
Heat 3 tsp of oil in a pan.
Add cumin seeds, Chana Dal, Urad Dal, peanuts, sesame seeds and sauté for 2 minutes.
Add the chopped green chilies, tamarind and sauté until the green chilies change the color.
Transfer them into a plate and add put 2 tsp oil in the pan.
Add the sliced tindora roundels and sauté for 5 to 7 minutes.
Grinding
Put garlic cloves, sautéed green chilies, salt in the grinding jar and make into a coarse paste.
Later, add the sautéed tindora and run the mixer grinder for 3-5 seconds.
Add chopped coriander leaves.
Tempering
Heat 1 tsp oil in a pan.
Add cumin seeds, mustard seeds, Chana dal, dried red chili and fry until they stop sizzling.
Add curry leaves, Hing and fry until the leaves stop spluttering.
turn off the flame and pour the Tadka over the chutney.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 (175g) | ||
Recipe Makes: 1 | ||
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Calories: 1014 | ||
Calories from Fat: 975 (96%) | ||
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Amt Per Serving | % DV | |
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Total Fat 108.3g | 144 % | |
Saturated Fat 14g | 70 % | |
Monounsaturated Fat 29.8g | ||
Polyunsanturated Fat 59.2g | ||
Cholesterol 0mg | 0 % | |
Sodium 8.9mg | 0 % | |
Potassium 255.8mg | 7 % | |
Total Carbohydrate 14.2g | 4 % | |
Dietary Fiber 1.4g | 6 % | |
Sugars, other 12.7g | ||
Protein 1.9g | 3 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 1014
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
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