Ivy Gourd Chutney Recipe – Authentic Dondakaya & Peanut Relish

Last Updated on 2 months by Neha Deshmukh

Ivy Gourd Chutney Recipe – Authentic Dondakaya & Peanut Relish

Introduction

Oh, this chutney! It’s one of those recipes that instantly transports me back to my grandmother’s kitchen. The aroma of roasted peanuts and curry leaves sizzling in oil… pure comfort. This Dondakaya chutney (ivy gourd chutney) is a South Indian staple, and honestly, once you try it, you’ll understand why. It’s a fantastic blend of flavors – slightly tangy, a little spicy, and wonderfully textured. I’m so excited to share my family’s version with you!

Why You’ll Love This Recipe

This isn’t just another chutney; it’s a little burst of South Indian sunshine. It’s incredibly versatile – perfect with rice, roti, dosa, or even as a spread for sandwiches. Plus, it’s surprisingly easy to make, even if you’ve never worked with ivy gourd before. And let’s be real, it’s a fantastic way to sneak in some veggies!

Ingredients

Here’s what you’ll need to whip up this delicious Dondakaya chutney:

• 1 kg dondakaya (ivy gourd)
• 2 tablespoons peanuts
• 4-6 green chilies
• 2 garlic cloves
• 1 teaspoon cumin seeds
• 1 teaspoon tamarind paste
• 1-2 tablespoons oil
• ½ teaspoon salt (or to taste)
• 1 tablespoon oil (for tempering)
• 1 sprig curry leaves
• ½ teaspoon mustard seeds
• ½ teaspoon cumin seeds (for tempering)
• 1 pinch hing (asafoetida)
• 1 red chili (broken)
• ½ cup mint leaves (optional)

Ingredient Notes

Let’s talk ingredients! A few little tips from my kitchen to yours:

Dondakaya (Ivy Gourd) – Varieties & Selection

Look for firm, bright green dondakaya. Avoid ones that are yellowing or have blemishes. There are different varieties – some are longer and thinner, others are shorter and fatter. Both work beautifully in this chutney!

Peanuts/Dal – Regional Preferences & Substitutions

Traditionally, peanuts are used, giving a lovely nutty flavor. However, in some regions, people prefer using chana dal (split chickpeas) or urad dal (black gram). Feel free to experiment! About 2 tablespoons (around 20g) of any of these will do.

Green Chilies – Spice Level & Types

I usually use 4-6 green chilies for a good kick, but adjust this based on your spice preference. You can use any variety – long green chilies are milder, while shorter, rounder ones pack more heat.

Tamarind Paste – Balancing Sweetness & Sourness

Tamarind paste adds that essential tangy flavor. If you don’t have paste, you can soak a small piece of tamarind in warm water, extract the pulp, and use that instead (about 1 tablespoon).

Unique Spice Blend – Cumin, Hing & Curry Leaves

These spices are the heart and soul of South Indian cooking! Cumin adds warmth, hing (asafoetida) adds a unique savory note, and curry leaves provide a beautiful aroma. Don’t skip them!

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, soak the dondakaya in water for about 10 minutes. This helps keep it crisp. Then, rinse and dry it thoroughly. Trim the edges and slice it into thin strips or circles – whatever you prefer.
2. Heat 1-2 tablespoons of oil in a pan. Fry the green chilies and garlic cloves for 1-2 minutes, until fragrant. Remove them and set aside.
3. In the same pan, roast the peanuts (or your chosen dal) until golden brown and fragrant. Be careful not to burn them! Set aside.
4. Add the chopped dondakaya to the pan with the salt. Sauté until it’s tender and the raw smell disappears – this usually takes about 8-10 minutes. Let it cool completely.
5. Now, grind the fried green chilies, garlic, and cumin seeds into a coarse paste without adding any water. This is key to getting the right texture.
6. Add the roasted peanuts/dal, cooked dondakaya, and tamarind paste to the grinder. Pulse it a few times to achieve your desired consistency. Again, avoid adding water if possible – we want a thick chutney.
7. Time for the tempering! Heat 1 tablespoon of oil in a small pan. Add the mustard seeds and let them splutter. Then, add the cumin seeds, curry leaves, red chili, and hing. Fry for a few seconds until fragrant.
8. Pour this hot tempering over the chutney and mix well.
9. (Optional) If you’re a mint lover like me, sauté a handful of mint leaves in a little oil and blend them into the chutney for an extra burst of freshness.

Expert Tips

• Don’t overcrowd the pan when sautéing the dondakaya. Work in batches if necessary.
• Cooling the dondakaya completely before grinding is crucial for a smooth chutney.
• Taste and adjust the salt and spice levels as needed.

Variations

• Vegan Adaptation: This recipe is naturally vegan!
• Gluten-Free Adaptation: This recipe is naturally gluten-free!
• Spice Level Adjustment: Reduce the number of green chilies for a milder chutney, or add a pinch of red chili powder for extra heat.
• Festival Adaptations (Ugadi/Yugadi, Onam Sadya): This chutney is a traditional part of Ugadi/Yugadi (Telugu and Kannada New Year) and Onam Sadya (Kerala harvest festival) feasts. My aunt always adds a little jaggery to the chutney during these festivals for a touch of sweetness.

Serving Suggestions

This chutney is incredibly versatile! Serve it with:

• Steamed rice and a dollop of ghee
• Roti or chapati
• Dosa or idli
• As a spread for sandwiches or wraps
• Even as a dip for vegetable sticks!

Storage Instructions

Store the chutney in an airtight container in the refrigerator. It will stay fresh for about 3-4 days.

FAQs

What is Dondakaya and what are its health benefits?

Dondakaya, or ivy gourd, is a nutrient-rich vegetable known for its cooling properties. It’s a good source of vitamins, minerals, and fiber, and is believed to help manage diabetes and improve digestion.

Can I use roasted peanuts instead of raw peanuts?

Yes, you can! Just make sure they’re not salted or flavored. Roasting them beforehand will give the chutney a slightly different, but still delicious, flavor.

How can I adjust the spice level of this chutney?

Easily! Reduce the number of green chilies, or remove the seeds from the chilies before grinding. You can also add a pinch of sugar to balance the heat.

Can this chutney be made ahead of time? How long will it last?

Absolutely! You can make it a day or two in advance. It will last for 3-4 days in the refrigerator in an airtight container.

What are some other vegetables I can combine with dondakaya in this chutney?

You can try adding a small amount of tomato, onion, or even a few spinach leaves for extra flavor and nutrients.