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Ridgegourd Chutney

-Submitted by Dahlia on 18th Sep 2008

(Peerkangai Chutney, Beerakaya Chutney, Ridgegourd Skin Chutney, Peerkangai Tol Chutney)

Ridgegourd Chutney


  • Ridge guard - 1 (app. 2 cups of ridgegourd peel/ entire ridgegourd)
  • Dry red Chilly - 4
  • Tamarind - blueberry size
  • Garlic - 2 cloves
  • Urad dal (Black garm) - 1 tbsp
  • Sesame seeds - 1 tbsp
  • Grated Coconut - 1 tbsp (optional)
  • Cumin seeds - 1 tsp
  • Asaefoetida - a pinch
  • Salt - to taste
  • Oil - 1 tbsp


  1. Wash the ridge gourd and peel the outer skin. You can use the skin alone for the chutney or use the entire ridgegourd.
  2. Cut the ridgegourd skin (and flesh if using) into small pieces and keep it aside.
  3. Heat oil in a pan, fry the urad dal till it turns golden brown. Add the sesame seeds, grated coconut (optional) and dry red chillies and fry for a minute.

    Ridgegourd Chutney Steps

  4. Add the ridgegourd pieces, garlic cloves and tamarind and fry till it is cooked and becomes tender. Switch off the flame.

    Ridgegourd Chutney Steps

  5. After this cools enough to handle, blend everything together to a coarse paste with required salt, asaefoetida and very little water.

    Ridgegourd Chutney Steps Ridgegourd Chutney Steps

Serving Suggestion

  • Serve this ridgegourd chutney (also called peerkangai tol thuvayal) with rice, idli and dosai.

More Chutney Recipes

Dry Peanut Chutnay Dry Peanut Chutney Carrot Chutney Carrot Chutney Dhokla Chutney
Dhokla Chutney
Red Pumpkin Chutney Red Pumpkin Chutney
See more...

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