Ivy Gourd Chutney Recipe – Authentic Indian Dondakaya Relish

Last Updated on 2 months by Neha Deshmukh

Ivy Gourd Chutney Recipe – Authentic Indian Dondakaya Relish

Introduction

Oh, chutney! Is there anything this vibrant little condiment can’t do? Today, we’re diving into a family favorite – Ivy Gourd Chutney, or Dondakaya Pachadi as we call it at home. I remember my grandmother making this during the monsoon season when ivy gourds were plentiful. The slightly bitter, yet refreshing taste of this chutney is just… perfect with a simple meal of rice and ghee. It’s a little slice of home, and I’m so excited to share it with you!

Why You’ll Love This Recipe

This isn’t just any chutney. It’s a flavour explosion! The subtle bitterness of the ivy gourd is beautifully balanced by the tang of tamarind, the sweetness of jaggery, and the fiery kick of red chilies. Plus, the final tempering adds a wonderful aroma and a delightful crunch. It’s surprisingly easy to make, and honestly, once you try it, you’ll be hooked.

Ingredients

Here’s what you’ll need to create this deliciousness:

• 1/4 kg Ivy Gourd (dondakaya)
• 2 Red chilies
• 3 Green chilies
• 6 Garlic cloves
• 1.5 tbsp Bengal gram (chana dal)
• 1 tbsp Urad dal
• 1 tsp Cumin seeds
• 1 tbsp Oil (plus extra for tempering)
• 0.5 tbsp Tamarind
• 0.5 tsp Jaggery
• 1 tsp Mustard seeds (for tempering)
• 1 Red chili (for tempering)
• 1 sprig Curry leaves (for tempering)
• 1 pinch Asafoetida (hing)

Ingredient Notes

Let’s talk ingredients! Ivy gourd, or dondakaya, has a unique, slightly bitter taste that’s really refreshing. It’s a bit of an acquired taste for some, but trust me, it works beautifully in this chutney.

Chutney recipes vary so much across India. Some regions use coconut, others use peanuts. This version is a classic Andhra-style chutney, focusing on the natural flavors of the gourd and the spice blend.

Tamarind and jaggery are key here. Tamarind provides that lovely sourness, while jaggery adds a subtle sweetness that balances everything out. Don’t skip them! You can adjust the amounts to your liking, though.

And finally, the tempering! That little drizzle of spiced oil at the end isn’t just for show. It elevates the entire chutney, adding a wonderful aroma and a satisfying crunch.

Step-By-Step Instructions

Alright, let’s get cooking!

1. Heat 1 tablespoon of oil in a pan over medium heat. Add the cumin seeds, urad dal, chana dal, and red chilies. Sauté for about 3 minutes, or until the dals turn golden brown and fragrant.
2. Now, add the green chilies, garlic cloves, and chopped ivy gourd pieces. Sauté for 8-10 minutes, stirring occasionally, until the ivy gourd is lightly browned. It should soften a bit, but still hold its shape.
3. Let the mixture cool down completely. This is important! Once cooled, transfer it to a grinder or blender. Add the tamarind, salt, and jaggery.
4. Grind everything into a coarse paste. Add a little water if needed to help it blend, but don’t add too much – you want a thick chutney.
5. Transfer the chutney to a bowl. Now for the magic – the tempering! Heat a little more oil in a small pan. Add the mustard seeds and wait for them to splutter. Then, add the red chili, curry leaves, and asafoetida. Sauté for a few seconds, and immediately pour this hot tempering over the chutney.

And that’s it! Your Ivy Gourd Chutney is ready to enjoy.

Expert Tips

• Don’t overcrowd the pan when sautéing the ivy gourd. Work in batches if necessary to ensure even browning.
• Cooling the mixture before grinding is crucial. It prevents the chutney from becoming too watery.
• Adjust the amount of red chilies to your spice preference.
• A coarse paste is traditional, but you can make it smoother if you prefer.

Variations

• Vegan Adaptation: This recipe is naturally vegan! Just double-check your jaggery source to ensure it hasn’t been processed with bone char.
• Spice Level Adjustment: My friend, Priya, loves a really spicy chutney. She adds an extra red chili or a pinch of cayenne pepper to the mix. Feel free to experiment!
• Festival Adaptations: This chutney is a staple during Onam Sadya in Kerala. It adds a wonderful flavour to the traditional feast.

Serving Suggestions

This chutney is incredibly versatile. Here are a few of my favorite ways to enjoy it:

• With steamed rice and a dollop of ghee – the classic combination!
• As a side dish with idli or dosa.
• Spread on sandwiches or wraps for a flavourful kick.
• Even as a dip for vegetable sticks!

Storage Instructions

Leftover chutney can be stored in an airtight container in the refrigerator for up to 3-4 days. The flavour might intensify over time, which some people actually prefer!

FAQs

• What is Ivy Gourd and its health benefits? Ivy gourd is a vegetable known for its medicinal properties in Ayurveda. It’s believed to help manage diabetes, improve digestion, and boost immunity.
• Can I use a food processor to make the chutney paste? Absolutely! A food processor works just as well as a grinder.
• How can I adjust the sweetness/sourness of the chutney? Add more jaggery for sweetness and more tamarind for sourness. Taste as you go!
• What is asafoetida (hing) and can I substitute it? Asafoetida has a pungent aroma, but it adds a unique flavour to Indian dishes. If you can’t find it, you can omit it, but it does make a difference.
• Can this chutney be made ahead of time? Yes, you can make it a day or two in advance. The flavours will meld together beautifully.