Oil-free Ridgegourd peel chutney

Prep Time
20 minutes
Cook Time
5 minutes
4 servings

In Karnataka, this ridge gourd chutney is usually made on the days when ridge gourd dal is prepared by making use of the peels. It tastes like a cousin of mango chutney. This chutney can be relished with rotis or rice.

  • Peels of 2 ridge gourds
  • 1 cup ridge gourd pieces
  • 2 tbsp urad dal
  • 1 tbsp jaggery
  • 4 red chillis (adjust according to spice needed)
  • Unrefined salt
  • 1 lemon size tamarind
  • 1/4 cup curry leaves
  • 1/2 cup fresh grated coconut

For Tadka

  • 1 tsp channa dal
  • 1 tsp urad dal
  • 1 tsp mustard
  • 1 tsp cumin seeds
  • Soak the tamarind for 1 hour and extract the pulp
  • Dry roast the 2 tbsp urad dal (till its golden brown) and red chilli.
  • Grind the ridge gourd peels and pieces along with roasted urad dal, red chilis, salt, curry leaves and jaggery.
  • In a heavy-bottomed steel or iron or clay vessel, cook the puree for 5-7 mins.
  • Let it cool for few mins till its warm
  • Grind the puree and coconut and keep aside
  • To make an oil-free tadka, in a clay or an iron heavy bottomed vessel add Channa and urad dal and continue to keep roasting. When it’s half done, add cumin and mustard seeds. Add this to the chutney and enjoy.

Alternatively, in Andra cuisine, this recipe also contains garlic, onion and more red chillis to make this spicier.

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