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1
Dry roast coriander seeds, cumin seeds, and peanuts in a pan on medium flame for 2-3 minutes until aromatic and the peanuts turn lightly golden.
2
Add white sesame seeds and roast for another minute until fragrant, then transfer to a plate to cool completely.
3
Heat oil in the same pan and sauté 8 garlic cloves for 2-3 minutes until golden.
4
Add cut green chillies, fresh coriander leaves, and curry leaves; sauté together for 2-3 minutes until fragrant, then transfer to a plate to cool.
5
Wash and dice 1/4 kg of ivy gourd. Heat oil in a pan and sauté the diced ivy gourd until it begins to soften.
6
Add tamarind pieces and one tomato cut into chunks; season with rock salt and turmeric powder and mix well.
7
Add water, cover the pan, and cook on medium flame for about 10 minutes until the ivy gourd is soft; then transfer to a plate to cool.
8
Grind the roasted seeds, nuts, sautéed garlic, chillies, herbs, and cooked ivy gourd mixture together in a blender until smooth; no additional water is needed.
9
Transfer the chutney to a serving bowl. Serve as is, or optionally add a simple tempering before serving.
10
Serve with hot steamed rice and a spoonful of ghee for the ultimate comfort meal.
PrimedTableBETA
