Ridge Gourd Peel Chutney

By Executive Chef Elangovan Shanmugam

  • Heat a teaspoon of oil, add mustard seeds, when it splutters, add urad dal, red chilies and fry until dal turns golden brown. Then add the tamarind piece and sauté for just a few seconds. Keep it aside
  • Heat 2 tsps. of oil and fry the ridge gourd skin adding salt until tender. Grind everything together along with coconut to a coarse paste
  • Seasoning: Heat a little oil in a pan; add mustard seeds, dry red chilies and curry leaves. Allow it to crackle and the red chilies to roast. Add it to the chutney

Health Tip: This chutney is best with Dosa, Idli and Rotis.  Ridge Gourd is rich in anti-oxidants


For Chutney:

  • Ridge Gourd skin - 1 cup
  • Tamarind - small pea sized ball
  • Grated coconut - 2 tbsp
  • Oil -3 tsps (Sesame seed oil)
  • Mustard seeds - 1 tbsp
  • Urad dal - 1.5 tbsp
  • Red chillies - 4 to 5
  • Salt - as needed
  • Water for grinding

For Seasoning:

  • Oil - 1 tsps (Sesame seed oil)
  • Mustard seeds - 1 tbsp
  • Red chillies - 2
  • Curry leaves - 1 spring