Sandita sweet and sour chutney(Mexican sour gherkin sweet and sour chutney)

In my experiments with sandita I tried making sweet and sour chutney. In fact, you may try this recipe with dondakaya also. If dondakaya is slightly ripe also, it can be used. If you do not have sandita, go ahead and try with dondakaya.

 

 

 

Ingredients:

•      2 cups sandita (cut into pieces)
•      1 Tsp. mustard methi powder
•      Small ball (about an inch diameter) of tamarind or
•      1 Tbsp. tamarind paste
•      1/4 Tsp. turmeric powder
•      2 green chiles (according to taste)
•      2 Tsp. jaggery (optional)
•      1 or 2 Tsp. chile powder (optional)
•      Salt to taste
•      2 Tsp. oil

Directions:

1.      Clean and cut sandita into discs or small pieces.
2.      Heat oil in a thick pan.
3.      Add sandita pieces and cook for 5 to 10 minutes.
4.      Keep stirring.
5.      Add green chiles also and cook for 2 or 3 minutes.
6.      Remove from heat.
7.      Add tamarind, let it cool.
8.      Add turmeric, methi mustard powder, jaggery, and salt.
9.      Transfer all these to a grinder jar and process.
10.      Add 2 or 3 spoons of water, if needed.
11.      Tastes nice if the chutney is slightly crunchy and not too soft.
12.      Sandita chutney is a good side dish for rice, rotis, idli dosa etc.