Tindora Chutney

Ingredients

• 1 cup tindora (10-12), sliced into rounds
• 1 cup onion, cut into small cubes
• 4 green chillies
• 3 red chillies
• 2 tbsp coconut, freshly grated
• 1/2 tsp tamarind paste
• 2 tbsp cilantro (coriander leaves), chopped
• Salt to taste
• 2 tbsp vegetable oil

Preparation

1. Heat the oil in a medium skillet. Add the red and green chillies and fry for a couple of seconds.
   
   
2. Add the onion and tindora along with some salt and saute until tender.
   
   
3. Add the coconut and tamarind paste and saute for a couple of seconds. Remove in a bowl and let cool.
   
   
4. In a blender, grind all the ingredients into a coarse paste along with salt as needed and cilantro. There's no need to add water.
   
   
5. Serve the tindora chutney with plain rice and pappadums. Or serve with idli or dosa.

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