Ivy gourd chutney is not only delicious but also a very healthy side that can be served with bread or rice of your choice. Mostly serve with dosa (Indian crepes), chutney tends to be rich in calories but this ivy gourd chutney recipe eliminates that and provides a base to be substituted with any other vegetable making this a SUPER RECIPE (one recipe, many forms)!

Ivy Gourd Chutney,this recipe uses a member of quash family. Can be tried with any other vegetable.

Ivy gourd commonly known as tendli or tondi is a vegetable (or fruit according to Wikipedia) one hesitates to buy. But, you should try new things in life. If colouring your hair a bright purple is too drastic for you, then you should definitely start with trying a new vegetable. What’s the worst that can happen? You don’t like the taste of ivy gourd, right? Unlike the bright purple hair, the ivy gourd will last in your system for only about a day? 😀 😛

No, I did not color my hair a bright purple (Although, I did get some magenta highlights last year!). And no, I did not try ivy gourd for the very first time either. As shown with the title, Ivy gourd chutney or dondakay pachadi as it is known at home is a recipe that has been handed over by my grandmother.

Ivy Gourd Chutney,this recipe uses a member of quash family. Can be tried with any other vegetable.

However, I did struggle to introduce my husband to this vegetable. I have struggled with introducing quite a few veggies to him and have had to adopt different methods of negotiation each time. The purple hair analogy worked with him. So, I though, it should work with my ivy gourd-virgin-readers too! Did it? Well, if you need another nudge, how about these facts:

  1. Ivy gourd chutney probably has less than half the calories and almost no fat as compared to the typical coconut chutney (which is served as a side with Indian food)
  2. It comes with a ton of nutritional benefits and medicinal properties.
  3. The best for the last, it makes a lip-smackingly delicious side/dip.

Alright then! Before we head over to the ivy gourd recipe, since we are talking about trying new things, did you notice the new features on the blog? Here they are:

  1. Your search for recipes on Yummily yours has now become easier. Clicking on the link for RECIPE INDEX now gives you a photo index of the recipes available making it easy for you to choose and decide.
  2. Did you notice the YUM button (shown as Y) at the top of each recipe post along with other social media buttons? That is the button for the website, YUMMLY. Yummly is a great recipe search and organizational website. You can not only search from a great library of thousands of recipes, it also acts as your recipe diary. I have been using it as my recipe diary. All you need to do is create a profile for yourself and YUM away all the recipes you like.

Ivy Gourd Chutney,this recipe uses a member of quash family. Can be tried with any other vegetable.

That’s all for the new things for today 🙂 Over to the recipe for:

Ivy Gourd chutney


Prep Time: 10 minutes

Cook Time: 15 minutes

Total Time: 25 minutes

Serves: Makes 1 and 1/2 cup of Chutney



    For the Chutney
  • 1 cup sliced ivy gourd (approximately 1/2 lb or 1/4 kg)
  • 4-6 cloves of garlic
  • 1 tbsp Urad dal
  • 1 tsp Cumin seeds (Jeera)
  • 3-4 Red chilies
  • 1 Green chili
  • 1 tbsp Oil
  • Salt to season
  • For the tempering
  • 1/4 tsp mustard seeds
  • 1/4 tsp urad dal
  • 3-5 curry leaves
  • 1 pinch asafetida
  • 1 tsp oil


  1. Heat 1 tbsp of oil in a pan, add the sliced ivy gourd and salt in.
  2. Sauté for about 8-10 minutes or until the slices develop a light golden colour to them.
  3. Take them off the pan and set aside.
  4. To the same pan, add the rest of the ingredients listed under chutney and sauté for 3-4 minuted under medium high heat.
  5. Turn off the heat and set aside for about 5 minutes.
  6. Meanwhile, for the tempering, heat a tsp of oil in the same pan.
  7. Add mustard seeds. Once they crackle, add asafetida and urad dal. Sauté until they turn golden.
  8. Add the cumin seeds and curry leaves and turn off the heat. Set aside.
  9. Use a blender to puree the roasted ivy gourd slices and the sautéed spices mixture (meant for chutney). Use a small quantity of water if required.
  10. The chutney should be of a slightly coarse consistency as shown in the pictures.
  11. Transfer the chutney to a bowl. Add salt if required and mix well.
  12. Top the chutney with the tempering and serve as a side with rice, bread, dosas (Indian Crepes) or roti.

My Take:

Add a dollop of tamarind sauce into the chutney mixture for a tang.

You also have an option to skip the garlic if not desired.

Yummily Yours’



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