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Friday, December 21, 2012

Ridge gourd peel chutney

I Like to use the leftovers so tried this yummy chutney with ridge guard peel ... 

It tastes heavenly when mixed with rice along with a dash of til oil. It can also be had along with dosas, idlis, puris, and just about any dish. I had this chutney with  Carrot rava idli  .. yummmm i wanted more but nothing was left coz my hubby enjoyed it so much tat he finished all the chutney i made. I also made ridge gourd chutney which was equally yummy but i like the chutney which i made with the peel .. 


1 tbsp other refined oil
1/2 cup finely chopped ridge gourd (turai) peels

NOTE: Just take a peeler and peel thin peel as they will become crispier when sauteed. Keep peeling till you see the white portion,the green has to be used.

1 tsp mustard seeds 
2 tsp chana dal (split Bengal gram)
2 tsp urad dal (split black lentils)
1/2 tsp asafoetida 
1 whole red chilli, broken into pieces
1 sprig chopped coriander 
1 1/2 tbsp tamarind 
1 sprig curry leaves
2 tbsp freshly grated coconut
salt to taste


  • Heat 2 tsp of oil in a kadhai, add the ridge gourd peels and sauté on a medium flame for 4 to 5 minutes, while stirring continuously. Remove and keep aside.
  • For the tempering, heat the remaining 1 tsp of oil in the same kadhai and add the mustard seeds.
  • When the seeds crackle, add the curry leaves,chana dal, urad dal, asafoetida and red chillies and sauté on a medium flame for 2 to 3 minutes, while stirring continuously.
  • Pour the tempering over the sautéed ridge gourd peels and mix well.
  • Add the coriander, tamarind, coconut, salt and 1/3 cup of water and blend in a mixer to a smooth paste.  if you want temper the chutney with some mustard seeds, urad dhal and whole chilli 's again on top ..Store in an air-tight container and use as required.

Sending to  Cook's joy


  1. Tangy and delicious chutney.. nice side dish for idly and dosa.

  2. Delicious Chutney...My mom used to prepare this!

  3. Thanks for the entry


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