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Kundru Chutney Recipe

Discover the flavor-packed tangy spicy twist with my Kundru Chutney Recipe!


For the Chutney:

250g Kundru (ivy gourd), washed and chopped
2 tablespoons mustard oil
Salt to taste
1 teaspoon cumin seeds
4-5 garlic cloves
2-3 green chilies
Handful of coriander leaves
1 tablespoon tamarind paste (imli)

For the Tadka (Tempering):

1 tablespoon urad dal (black gram dal)
1 tablespoon chana dal (split chickpeas)
Handful of curry leaves
1 teaspoon black mustard seeds
1 tablespoon mustard oil

Prepare the Kundru:

Heat mustard oil in a pan over medium heat. Add chopped kundru to the hot oil and sauté for a few minutes until they start to soften.

Season the kundru with salt, cumin seeds, and turmeric powder. Stir well to coat the kundru evenly with the spices.
Continue to sauté for another 2 minutes. Add chopped garlic and green chilies to the pan. Sauté for a couple of minutes until fragrant. Toss in chopped coriander leaves and Tamrind and mix well.

Allow the kundru mixture to cool down to room temperature. Once cooled, transfer the mixture to a mortar and pestle or a grinder. Grind everything together to a smooth or coarse paste, depending on your preference.

Heat mustard oil in a small pan for tempering (tadka). Add urad dal, chana dal, curry leaves, and black mustard seeds to the hot oil. Sauté until the dals turn golden brown and the mustard seeds start to splutter.

Pour the prepared tadka over the kundru chutney mixture. Mix well to incorporate the tempering flavors into the chutney. Serve the kundru chutney with hot rice or paratha for a delicious and flavorful accompaniment.

Enjoy the tangy and spicy flavors of this homemade kundru chutney as a side dish with your favorite meals!

This Kundru Chutney is packed with aromatic spices and flavors, making it a perfect addition to your mealtime. Adjust the spice levels according to your preference.

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