Rock salt/ salt - to taste (I have added 1 teaspoon)
Instructions
Clean the ivy gourd and shallots. Chop them into even sized pieces.
Heat oil in kadai / heavy bottom pan, add cumin / jeera, mustard, curry leaves, green chilli and shallots. Cook them for approximately 2-3 minutes
Add in the ivy gourd, turmeric, chana dal and salt. Mix everything well and cook the ivy gourd for 7-9 minute on a medium flame so that the rawness of the vegetable is gone.
Turn off heat and allow the mix to cool.
Grind all the above ingredients to a coarse paste.
Add the lemon juice and mix well again.
The chutney is ready to be served.
Recipe by Bumps n Baby at https://bumpsnbaby.com/ivy-gourd-chutney-recipe/