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
To make the tempering
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
5. Add coconut and tamarind pulp. Cool completely and grind into a smooth paste
6. Prepare the tempering and add to the chutney