Tindora Chutney Recipe – Authentic Indian Kovakkai Side Dish

Last Updated on 2 months by Neha Deshmukh

Tindora Chutney Recipe – Authentic Indian Kovakkai Side Dish

Hey everyone! Today, I’m sharing a recipe that’s close to my heart – Tindora Chutney. Growing up, my grandmother always made this when tindora was in season, and the aroma would fill the entire house. It’s a simple chutney, but bursting with flavour, and honestly, it’s the perfect accompaniment to so many Indian meals. Let’s get cooking!

Why You’ll Love This Recipe

This Tindora Chutney (also known as Kovakkai Chutney) is a fantastic blend of subtly bitter tindora, spicy chillies, and the sweetness of coconut. It’s quick to make, requires minimal ingredients, and adds a wonderful fresh element to your plate. Plus, it’s a great way to enjoy a vegetable that sometimes gets overlooked! You’ll love how easily it comes together and how much flavour it packs.

Ingredients

Here’s what you’ll need to make this delicious chutney:

• 10-12 Tindora/Kovakkai
• 1 medium Onion
• 5 Garlic cloves
• 3 whole Red chilli
• 2-3 whole Green chilli
• 1 small piece Tamarind (or 1/4 tsp tamarind paste)
• 2 tbsp Grated coconut
• 1 fistful Coriander leaves (optional)
• 2 tbsp Oil
• Salt to taste
• 1 tsp Oil (for seasoning)
• 1 tsp Mustard seeds (for seasoning)

Ingredient Notes

Let’s talk about a few key ingredients! Tindora, or Kovakkai, has a unique, slightly bitter taste that’s really balanced by the other flavours in this chutney. Don’t let the bitterness scare you – it’s what makes this chutney so interesting!

We’re using dried red chillies here, which add a lovely smoky depth. You can adjust the number depending on your spice preference. And please, don’t skip the fresh coconut! It really adds a beautiful sweetness and texture. If you absolutely can’t find fresh, you can use desiccated coconut, but it won’t be quite the same.

Step-By-Step Instructions

Alright, let’s make some chutney!

1. First, wash and thinly slice the tindora into rounds or strips. It doesn’t have to be perfect, we’re going to be grinding it all up later.
2. Heat 2 tbsp oil in a pan over medium heat. Fry the red chillies until they become crisp – be careful, they can splatter! Remove them and set aside.
3. In the same oil, sauté the chopped onions until they turn translucent. Then, add the garlic cloves and green chillies. Cook for a minute until fragrant.
4. Now, add the sliced tindora to the pan. Cook until it’s tender, stirring occasionally. Don’t add any water – the tindora will release its own moisture.
5. Once the tindora is cooked, mix in the grated coconut, coriander leaves (if using), and salt. Let the mixture cool down a bit.
6. Time to grind! Add the cooked vegetables, fried red chillies, and tamarind to a blender or food processor. Grind to a coarse texture – you don’t want it to be completely smooth.
7. (Optional) For a lovely tempering, heat 1 tsp oil in a small pan. Add the mustard seeds and let them splutter. Then, drizzle this over the chutney.

Expert Tips

• Don’t overcrowd the pan when frying the chillies. Fry them in batches if needed.
• If you prefer a smoother chutney, add a splash of water while grinding.
• Taste and adjust the salt and spice levels as needed. Everyone’s palate is different!

Variations

• For a nuttier flavour: Add a tablespoon of roasted chana dal (split chickpeas) while grinding. My aunt always does this!
• With a hint of sweetness: Add a small piece of jaggery along with the tamarind.
• Extra flavour boost: A pinch of asafoetida (hing) while tempering adds a wonderful aroma.

Vegan Adaptation

This recipe is naturally vegan! Just ensure your tamarind paste (if using) doesn’t contain any added ingredients.

Gluten-Free Adaptation

This recipe is also naturally gluten-free.

Spice Level Adjustment (Mild to Spicy)

• Mild: Reduce the number of green chillies to 1 or omit them altogether. Remove the seeds from the red chillies before frying.
• Spicy: Add an extra green chilli or two, and don’t remove the seeds from the red chillies.

Festival Adaptations

This chutney is a staple during South Indian festivals like Ganesh Chaturthi and Onam. It’s often served as part of a larger spread of dishes. It’s also fantastic with Pongal during Makar Sankranti!

Serving Suggestions

This Tindora Chutney is incredibly versatile! Serve it with:

• Steamed rice
• Idli
• Dosa
• Uttapam
• Roti or Paratha

It’s also delicious as a side with any South Indian thali.

Storage Instructions

Leftover chutney can be stored in an airtight container in the refrigerator for up to 3-4 days.

FAQs

What is Tindora and what does it taste like?

Tindora, also known as Kovakkai, is a green vegetable commonly used in Indian cuisine. It has a slightly bitter taste, which is balanced by spices and other ingredients in dishes like this chutney.

Can I use frozen coconut for this chutney?

While fresh coconut is best, you can use frozen grated coconut in a pinch. Just make sure to thaw it completely and squeeze out any excess water before using.

How can I adjust the sourness of the chutney?

Adjust the amount of tamarind you use. Start with a small piece and add more to taste. If you’re using tamarind paste, start with 1/4 tsp and add more as needed.

What is the best way to store leftover chutney?

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

Can this chutney be made ahead of time?

Yes, you can definitely make this chutney ahead of time! The flavours actually develop and meld together even more beautifully after a few hours.