Ivy Gourd Chutney Recipe for Toddlers and Kids

Today I am sharing with you a very interesting ivy gourd chutney recipe. Kundru, tindora, tendli, kovakka, kovakkai or ivy gourd is always a neglected vegetable and definitely not included in kid’s menu.

I often make kundru fry or kundru ki sabzi at home. This ivy gourd chutney was a super hit at my home. Kids loved it as they were not able to make out that it has a vegetable base.

Adding vegetables in chutneys is a very good way to include veggies as part of breakfast or any meal of the day. It can be made in a few minutes and goes well with bread, roti, rice and dosas.

This tendli chutney can be served to kids above one year.

Health benefits of ivy gourd chutney:

Ivy Gourd has outstanding health benefits. It is abundantly available across India. Let’s have a look at health benefits of the main ingredients.

Health benefits of ivy gourd/ kundru

• Loaded with Vitamins A , B (B1 and B2), C
• Controls blood sugar level
• Strengthens the immune system

Health benefits of coconut 

• Good source of dietary fiber
• Improves heart health and digestion
• Supports overall immune system

Health benefits of shallots 

• High on Vitamin A, Potassium and Iron
• Rich source of flavonoid anti-oxidants and boost immunity
• Help to maintain a good circulatory system

Ivy gourd chutney recipe – preparation method:

For this recipe we will be cooking kundru, baby onions or shallots, roasted chana dal, coconut etc along with a few spices in vegetable oil and then grind everything together to get a yummy chutney.

Heat oil in kadai and add mustard seeds, cumin seeds, curry leaves, green chilli and shallots. Saute for 3 minutes. Add chopped ivy gourd pieces, turmeric powder, chana dal and salt. Cook for 7-9 minutes.

Once cooled, grind into chutney. Add lemon juice and serve..

4.5 from 4 reviews

Ivy Gourd Chutney

 

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Author: Neha C

Ingredients

• Ivy gourd/ Kundru - 1 cup
• Desiccated coconut / grated coconut - ⅓ cup
• Roasted chana dal / chutney ka dal – ¼ cup
• Baby onions/ shallot – ¼ Cup
• Lemon juice -1tsp
• Curry leaves – 8-10 nos
• Green chili -1 (optional)
• Oil – 1.5 tablespoons
• Mustard seeds – 1 teaspoon
• Cumin seeds – 1 teaspoon
• Turmeric – ½ teaspoon
• Rock salt/ salt - to taste (I have added 1 teaspoon)

Instructions

1. Clean the ivy gourd and shallots. Chop them into even sized pieces.
2. Heat oil in kadai / heavy bottom pan, add cumin / jeera, mustard, curry leaves, green chilli and shallots. Cook them for approximately 2-3 minutes
3. 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.
4. Turn off heat and allow the mix to cool.
5. Grind all the above ingredients to a coarse paste.
6. Add the lemon juice and mix well again.
7. The chutney is ready to be served.

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• You can omit the green chili or  If you or your little one loves black pepper, you can add it instead of green chili.
• You can also try the same chutney with fresh coconut.
• One can add garlic also to this chutney (fry the garlic along with shallots)
• Tamarind paste can be added instead of lemon.

Hope you all liked this ivy gourd chutney recipe. Do let us know your feedback in the comments section.

If you are looking for chutney recipes, you can also refer to 5 chutney recipes for toddlers and ripe mango chutney.

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