Thursday, August 13, 2009

Ridge Gourd Peel Chutney


Ridge Gourd - 1
Green Chillies - 4
Tamarind pulp - 1 tbsp
Coconut - 3/4 cup
Turmeric powder - 1/4 tsp
Salt to taste

For seasoning:

Mustard Seeds - 1 tsp
Black Gram - 1 tsp
Dry Red Chilli - 2, cut into pieces
Asafoetida - a pinch
Oil - 1 tsp
Curry Leaves - 5


1. Peel the skin of the ridge gourd using a peeler.
2. In a vessel boil 1 cup water, add ridge gourd peel, green chillies and tamarind
3. When the ridge gourd peel becomes soft, it is cooked.
4. Turn off the heat and let it cool.
5. Blend coconut, cooked ridge gourd peel, turmeric powder and salt into a
smooth chutney.
6. Heat oil, add mustard seeds, black gram seeds, asafoetida, dry red chillies and curry leaves.
7. When mustard seeds start to splutter, add this seasoning onto the chutney.
8. Serve with steamed rice.


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