Ridgegourd Chutney

-Submitted by Dahlia on 18th Sep 2008

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

Recipe for Ridge gourd Chutney

Preparation time: 10 minutes
Cooking time: 10 minutes
Serves: 4

Ingredients

• 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

Method

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.

   

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

   

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

   

Serving Suggestion

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

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