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Pachai Sundakkai Chutney Recipe/Turkey Berry Chutney Recipe is given below with step-by-step instructions along with important notes.
Sundakkai Chutney Recipe | Turkey Berry Chutney Recipe | Pachai Sundakkai Chutney Recipe
Sundakkai Chutney is a healthy and nutritious chutney recipe made with very few ingredients. You can make this Sundakkai Chutney within 30 minutes and serve it with any South Indian dishes like Idli/Dosai/Paniyaram/Fried foods like assorted vegetable Bhaji. The Sundakkai Chutney Recipe is given below with step-by-step instructions.
If you try this Sundakkai Chutney Recipe. Do let me know in the comment section. I'm very excited to read your comments.
Before getting into the Sundakkai Chutney Recipe. Let's know about -
What is Sundakkai?
As the saying -
"The best things come in small packages".
Sundakkai is a small pea-shaped fruit usually treated as a vegetable and is a lesser-used or most underrated ingredient in Indian cooking. Though it is smaller in size, it is popularly known for healing stomach problems and helping in better digestion. It is a healthy and nutritious ingredient and also a great source of plant-based iron. It is one of my favourite ingredients and I would like to include this ingredient at least once a week in my diet. If fresh sundakkai is not available, I use dried sundakkai.
I have already written a detailed article about "Sundakkai/Turkey berry". In case, if you want to check that out. Kindly, click the link -
How to make Pachai Sundakkai Chutney?/How to make Turkey Berry Chutney?
Pachai Sundakkai Chutney Recipe is a flavorful chutney made with a balanced combination of bitter, sour, sweet, salt and spicy tastes. It is one of my family's favourite chutneys. Whenever I get fresh sundakkai, I make sure to make this chutney for my family. Please let me know if you try this recipe in the comment section.
Cuisine - South Indian
Serving - 4
Timing - 30 minutes
INGREDIENTS
Fresh sundakkai/Turkey berry - 1/2 cup
Dry red chilli - 7 to 8
Tamarind - 1/2 lemon size
Small onion - 10
Tomato - 1
Grated coconut - 2 tblspn
Salt - To taste
Water - 1/2 to 3/4th cup
TEMPERING
Mustard seeds - 1/2 spn
Urad dal - 1 spn
Asafoetida - 1 pinch
Oil - 2 tblspn
INSTRUCTIONS
1. To begin making the sundakkai chutney recipe - In a bowl, add 1/4 spn rock salt, and 1/4 spn turmeric powder and add fresh sundakkai and gently mix all together. Soak them for 5 minutes. After that, drain the water and wash them in 2-3 exchanges of water. Now, remove the stalk from the sundakkai and keep it aside.
2. To remove bitterness from Sundakkai (turkey berry) - Take a mortar and pestle and a cup of water in a bowl. Add 8-10 sundakkai in a mortar and pound using the pestle (this helps to break open the sundakkai) and add them immediately to the water. Repeat pounding all the sundakkai and transfer them to the water immediately.
3. Now, drain the water from the sundakkai and again wash them in 2-3 exchanges of water.
(This step helps to remove bitterness from sundakkai).
4. Again, keep the washed sundakkai in fresh water until cooking.
5. To make sundakkai chutney - Peel the onion skin, chop the tomato and keep all the ingredients ready.
6. Heat 2 spn oil in a kadhai, add onions and saute for 2-3 minutes, now add chopped tomato and cook until they turn mushy. Transfer to a wide plate.
7. In the same kadhai, heat 1 spn of oil and add dry red chillies and fry for 1 minute on a medium flame. Transfer to a plate.
8. Again heat 2 spn of oil in the same kadhai on a medium flame and add sundakkai saute for 2-3 minutes (cook until colour changes from green to pale). Transfer to a plate and allow all the ingredients to get cool.
9. To temper - Heat remaining oil in a tadka pan, add mustard seeds once spluttered add urad dal fry to a golden brown. Switch off the flame and add asafoetida mix well and allow to cool.
10. To grind - In a mixer grinder, add grated coconut, salt and tamarind along with sundakkai, onion, tomato and dry red chillies.
11. Grind them into a fine paste using little water at a time.
12. Finally, add fried tempering to the mixer grinder with sundakkai chutney and grind once again to blend all the ingredients together.
13. Sundakkai Chutney/Turkey Berry Chutney is ready.
You can serve this sundakkai chutney with any South Indian breakfast dish like Idli/Dosai/Kuzhi Paniyaram.
If you have any more questions about the Sundakkai Chutney Recipe/Turkey berry Chutney Recipe. Do mail me at knowyourindianfoodofficial@gmail.com. Furthermore, follow me on Facebook, Pinterest and Twitter.
IMPORTANT NOTES
1. You can get fresh sundakkai/turkey berries from local vegetable sellers. When buying sundakkai, look for green colour even smooth skin and buy without any cuts.
2. Once you pound the sundakkai, transfer them immediately to the water (this helps to avoid the darkening of the sundakkai).
3. You can increase or decrease the spice level.
4. You cannot store this chutney in the refrigerator.
I hope the above recipe and the information benefits you. Please let me know if you try this recipe in the comment section. I'm very excited to read your comments.
HAPPY COOKING!
with better ingredients for better food.
Do check out these similar chutney recipes
🔗Vallarai Keerai Chutney Recipe
🔗Coconut Chutney Recipe
🔗Pirandai Chutney Recipe
🔗Kollu Chutney Recipe/Horse Gram Chutney Recipe
🔗Chana Dal Chutney Recipe
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