Tinda Chutney | Apple Gourd Dip

Since Tinda | Apple Gourd is very nutritious, I tend to get these atleast once in a month. This time Amma wanted to make a simple dish of the same - Tinda Dal. After making that she had 1 Tinda left and that was just laying low in the refrigerator. That's when Appa suggested why not try making Chutney from it?? We had never made this before nor tasted it elsewhere so this was the first and the way Amma made it, simply delicious!

I added it in my veg sandwich and this tastes so mouthwatering! Appa and Amma had it as an Accompaniment along with Roti and Dal. A bit of this chutney that was left over, Appa had the same along with Dosa.

Easy to make and simply delicious.

INGREDIENTS

1 Tinda | Apple Gourd, peeled and sliced, remove hard seeds

1 Onion, roughly chopped

1 Green Chilli, roughly chopped

1/2 Lemon sized Imli | Tamarind

Pea size Hing | Asafoetida Compounded 

2 sprig Kadhi Patta | Curry Leaves

1 tsp Oil

1 tblsp Fresh Dhania | Coriander Leaves

To taste Salt

For Dry Roasting

2 tblsp Dhania | Coriander Seeds

2 tblsp Urad Dal

1/2 tsp Black Til | Sesame Seeds

4 Sukhi Lal Mirchi | Dried Red Chilli

METHOD

• In a frying pan, dry roast Dhania seed, Urad Dal, Black Til and Sukhi Lal Mirch. Once their color starts changing, remove and keep this spice mixture aside.
• In the same frying pan, add oil and hing. When the hing puffs up remove and keep it along with spice mixture.
• In the same frying pan, saute for 2 minutes tinda slices, onion and curry leaves.
• Add imli and saute for a minute. Switch off the gas and transfer the sauteed mix to a plate to cool.
• Once cool, rough grind the spice mixture first. Then add the sauteed mix, chopped dhania leaves and salt. Sprinkle a bit of water to enable the grinding. 
• Grind to make a thick Thogaiyal | Chutney. 

Amma mixes this Thogaiyal to her glass of buttermilk and makes an awesome Masala Buttermilk. The Potato Peel Thogaiyal | Potato Peel Chutney can be had with Rice | Roti or even as a Dip | Spread. We relished this awesome Thogaiyal along with Sweet Peas Paratha.

We have used:

1. Go4Fresh's Organic Alu's Peel

2. Borges Olive Oil Light

3. Tata Salt Lite

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About C R Meena

(c) 2014 - 2016, Meena's Taste Mantra is the result of my ardent desire to share my recipes, with all who appreciate and celebrate food. These recipes are as a result of 60 years of cooking experience, influenced by tradition and exposure to various concepts, new recipes/ingredients and a passion for cooking - adapting to healthier alternatives.