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Ridge Gourd Peel Chutney Recipe for Rice, Dosa and Idli

Shwetha Bhat is passionate about food and cooking. She loves to experiment in the kitchen and share recipes from her native Indian cuisine.

Ridge gourd peel chutney

Ridge gourd peel chutney

Traditional Indian Chutney Made From Ridge Gourd Peel

This chutney is a tasty, easy and healthy side dish that is prepared using the peel of ridge gourd, which many people simply discard. Ridge gourd peel is very healthy, however; it is a good source of dietary fibre, vitamins A and C and magnesium. Using the peel for this chutney, then, is a great way of to get healthy nutrients that might otherwise go to waste.

This chutney goes best with dosa, rice and idli. You can serve it with chapati, too.

Cook Time

Prep timeCook timeReady inYields

7 min

5 min

12 min

2 servings

Ingredients

  • 2 teaspoons oil
  • 1 teaspoon urad dal
  • 2-3 red chilies, or to taste
  • 1 sprig curry leaves
  • 1/4 teaspoon hing
  • 1/2 cup ridge gourd peel
  • 1/2 teaspoon tamarind
  • 1 cup fresh coconut, grated
  • salt to taste
  • 3/4 cup water, or as needed

Instructions

  1. In a frying pan, heat the oil and add urad dal and red chilies. Saute for a few seconds over low flame.
  2. Add curry leaves and hing (asafoetida). Saute till urad dal turns light brown and aromatic. Take care not to burn the urad dal. Transfer to a plate.
  3. In the same frying pan, heat oil and add ridge gourd peels. Saute for 1 minute.
  4. Add tamarind. Saute for 5 minutes or till peel has wilted. Switch off the flame.
  5. Transfer the fried ingredients and peels to a mixer jar, close the lid and grind to a coarse paste without adding water.
  6. Open the lid, add fresh grated coconut, salt and water. Close the lid and grind to a fine paste. Transfer this ground paste to a vessel. Add water if required to adjust the consistency. Mix well.
  7. Tasty and healthy ridge gourd peel chutney is ready to serve. Serve with rice, dosa or idli and enjoy.

Step-by-Step Photos

In a frying pan, heat 1 teaspoon oil. Add 1 teaspoon urad dal, 2-3 red chilies. Saute for a few seconds on low flame.

In a frying pan, heat 1 teaspoon oil. Add 1 teaspoon urad dal, 2-3 red chilies. Saute for a few seconds on low flame.

Add a sprig of curry leaves and 1/4 teaspoon hing (asafoetida). Saute till urad dal turns light brown and aromatic. Do not burn the urad dal. Transfer to a plate.

Add a sprig of curry leaves and 1/4 teaspoon hing (asafoetida). Saute till urad dal turns light brown and aromatic. Do not burn the urad dal. Transfer to a plate.

In the same frying pan, heat 1 teaspoon oil and add 1/2 cup ridge gourd peels. Saute for 1 minute.

In the same frying pan, heat 1 teaspoon oil and add 1/2 cup ridge gourd peels. Saute for 1 minute.

Add 1/2 teaspoon tamarind.

Add 1/2 teaspoon tamarind.

Saute for 5 minutes or till ridge gourd peel has wilted. Switch off the flame.

Saute for 5 minutes or till ridge gourd peel has wilted. Switch off the flame.

Transfer the fried ingredients and peels to a mixer jar.

Transfer the fried ingredients and peels to a mixer jar.

Close the lid and grind to a coarse paste without adding water.

Close the lid and grind to a coarse paste without adding water.

Open the lid. Add 1 cup fresh grated coconut, salt to taste and 1/2 cup water.

Open the lid. Add 1 cup fresh grated coconut, salt to taste and 1/2 cup water.

Close the lid and grind to a fine paste.

Close the lid and grind to a fine paste.

Transfer this ground paste to a vessel.

Transfer this ground paste to a vessel.

Add water if required to adjust the consistency. Mix well.

Add water if required to adjust the consistency. Mix well.

Tasty and healthy ridge gourd peel chutney is ready to serve. Serve with rice, dosa or idli and enjoy.

Tasty and healthy ridge gourd peel chutney is ready to serve. Serve with rice, dosa or idli and enjoy.

Cooking Notes

  • Increase the quantity of red chilies to make a spicier chutney, if desired.
  • This chutney does not require tempering.
  • Use only the peel of the ridge gourd. Do not add ridges.
  • Along with the urad dal, you can opt to add the same quantity of chana dal to the frying pan.