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Ridge Gourd Peel Chutney Recipe

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Ridge gourd peel chutney/sauce

Ridge gourd peel chutney/sauce

How to Use Ridge Gourd Peel

Whenever you use ridge gourd, don't waste its peel. You can make a healthy and delicious chutney with it. This chutney tastes like ridge gourd. Roasted lentils give this sauce a pleasant aroma.

To make this chutney, you have to cook the peels. Then, grind the peels with grated coconut, roasted white lentils, roasted coriander seeds, dry red chilies, tamarind, and salt. Done! Your favorite spicy chutney is ready. It takes just a few minutes to make this yummy side dish. Serve cooked rice, dosa, idli, etc., with this chutney. Enjoy the taste.

ridge-gourd-peel-chutney-recipe

Cook Time

Prep timeCook timeReady inYields

5 min

10 min

15 min

A bowl of ridge gourd peel chutney

Ingredients

  • 1 bowl ridge gourd peels, cooked
  • 1/2 cup grated coconut
  • 1 tsp white lentils/urad dal
  • 1/4 tsp coriander seeds
  • 6 dry red chilies, moderately hot, broken
  • gooseberry-sized tamarind, soaked in water
  • 1/2 tsp salt, or as per taste
  • 1/2 tsp oil, preferably coconut oil

Step-by-Step Instructions for Ridge Gourd Peel Chutney/Sauce

  1. Collect the ridge gourd peels in a container. Pressure cook them up to a whistle and simmer for 5 minutes.
  2. Alternatively, you can cook them in a deep-bottomed pan. Add some water to it and cook till they become soft. Keep aside for cooling.
  3. Take oil in a small pan. Add the white lentils and coriander seeds. Sauté until they become golden brown.
  4. Add the broken dry red chilies. Mix well. Turn off the stove.
  5. Take cooked ridge gourd peels in a mixer or blender. Add roasted lentils, coriander seeds, grated coconut, and red chilies.
  6. Add the soaked tamarind. Throw in some salt. Grind together, adding water little by little to get a near-smooth paste.
  7. Collect it in a serving dish. The ridge gourd peel chutney is ready!
  8. Serve rice, dosa, or idli with this chutney. You can use this spicy chutney/sauce as a side dish for any meal.

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