Tindora Chutney

Ingredients
1 teaspoon vegetable oil
1 cup Tindora, trim ends and cut into circular pieces
6 to 10 green chilies slit lengthwise
2 pods garlic peeled
Cranberry size tamarind
1 teaspoon cumin seeds
Required salt
For the tempering:
1 teaspoon vegetable oil
1 teaspoon mustard seeds
1 teaspoon cumin seeds
2 red chilies
A pinch of asafoetida
Few curry leaves

Directions

Heat oil in a pan over medium heat and sauté Tindora pieces for 5 minutes ensuring not to cook completely.Turn off heat, remove from pan and set aside.
In same pan over medium heat, sauté green chillies and garlic pods for a minute.
Transfer green chillies and garlic to a blender. Add tamarind, cumin seeds and salt. Grind to a coarse paste.
To this add the sautéed tindora pieces and grind once again to a coarse paste. Do not blend to a very smooth paste, you should be able to feel chunks of Tindora.
Adjust salt if required.
For the tempering, heat oil in a small pan over medium heat. Once the oil is hot enough add mustard, cumin and red chilies. Once they splutter, add asafoetida and turn off the heat. Finally add curry leaves and transfer it to the Tindora Chutney-Dondakaya Pachadi and mix well.
Serve chutney with hot rice and ghee or with idli, dosa, roti or paratha.
It can be made ahead of time and stored in the refrigerator for about a week.

Notes

Feel free to adjust Spice with green chilies.
The vegetable should not lose its crunch while sautéing.
Do not grind the chutney to a very smooth paste.
Do not add water while grinding.