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Bottle gourd peel chutney

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Bottle gourd peel chutney

Bottle gourd peel chutney with a step-by-step recipe.

Bottle gourd is a versatile vegetable with numerous health benefits, that can be used to make dry curry, dal, yogurt-based curry, and even halwa. The peel of bottle gourd is a powerhouse of nutrients too and can be converted into a delicious chutney that tastes very good with idli or dosa. This chutney is very easy to make and will be ready in no time.

Bottle gourd is a regular vegetable in my kitchen. We grow organic bottle gourd in our veggie patch during summer. I have earlier shared various bottle gourd recipes like dal, majjigehuli, dry curry, and halwa. Here is my version of chutney made with the peel. Don’t throw away the peel next time and do try this recipe.

I have also shared the recipe for ridge gourd peel chutney and pumpkin peel chutney. Do give them a try.

Bottle gourd peel chutney step-by-step recipe with photos

1. Heat oil in a kadhai and fry chana dal

2. Add green chilli, ginger and garlic. Saute for a few minutes

3. Add bottle gourd peel

4. Cover and let it cook

Bottle gourd peel chutney
Bottle gourd peel chutney
Bottle gourd peel chutney
Bottle gourd peel chutney

5. Add coconut and tamarind pulp. Cool completely and grind into a smooth paste

Bottle gourd peel chutney

6. Prepare the tempering and add to the chutney

Bottle gourd peel chutney

Bottle gourd peel chutney

Bottle Gourd Peel Chutney

Bottle gourd peel chutneyShilpa
The peel of bottle gourd is a powerhouse of nutrients too and can be converted into a delicious chutney that tastes very good with idli or dosa. This chutney is very easy to make and will be ready in no time.
5 from 1 vote
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Course Side Dish
Cuisine Indian
Prep Time 10 mins
Cook Time 10 mins
Total Time 20 mins

Ingredients
  

  • 1 medium bottle gourd peel
  • 1 tbsp oil
  • ¼ cup Bengal gram (chana dal)
  • ½ inch ginger
  • 2-3 cloves garlic
  • 2-3 green chilli or as per taste
  • ¼ cup coconut fresh, grated
  • 2 tbsp tamarind pulp
  • Salt to taste

To make the tempering

  • 1 tsp oil
  • ½ tsp mustard seeds
  • 1 dry red chilli
  • ½ tsp split black gram (urad dal)
  • 1 tsp asafoetida (hing)
  • 5-6 curry leaves
Bottle gourd peel chutney

Instructions
 

  • Heat 1 tbsp oil in a kadai or frying pan and add chana dal
  • Fry until they are golden
  • Add green chilli, ginger and garlic. Saute for a few minutes
  • Add the bottle gourd peel and salt. Mix well, cover and simmer for 8-10 minutes until the peel is completely cooked
  • Turn off the flame. Add coconut and tamarind pulp, and mix well
  • Let the mixture cool down completely
  • Grind into a smooth paste by adding very little water
  • To make the tempering, heat 1 tsp oil and add mustard seeds
  • Once they splutter, add the remaining tempering ingredients. Saute for a few seconds
  • Pour the prepared tempering onto the chutney and serve

Notes

Try other bottle gourd recipes I have shared earlier:
Bottle gourd halwa
Bottle gourd dal
Bottle gourd majjigehuli
Bottle gourd dry sabji 
Click here to see pumpkin peel chutney.
Click here to see ridge gourd peel chutney.
Nutrition Facts
Bottle Gourd Peel Chutney
Amount Per Serving
Calories 44 Calories from Fat 18
% Daily Value*
Fat 2g3%
Saturated Fat 1g6%
Sodium 28mg1%
Potassium 52mg1%
Carbohydrates 5g2%
Fiber 1g4%
Sugar 2g2%
Protein 1g2%
Vitamin A 27IU1%
Vitamin C 10mg12%
Calcium 13mg1%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
Tried this recipe?Mention @spicytamarind or tag #spicytamarind!