Ridge gourd peel chutney

Ridge gourd peel (heerekayi sippe) chutney step-by-step recipe with photos

About this recipe

Some days are day-after-cooking-ridge gourd-day at our home! To be honest, ridge gourd peel excites me more than the ridge gourd itself. Ridge gourd has numerous health benefits like anti-inflammatory, prevents eye ailments, reduces arthritis to name a few. And the most nutritious part is the skin.

When my husband ate this chutney for the first time, he didn’t believe it when I told him what the main ingredient was. Jam-packed with fiber and nutrition, it tastes amazing. Serve it with breakfast or use it as a spread... tastes great either way.

To make this chutney, I saute Bengal gram and ridge gourd peel together for a few minutes. I then add chillies and coconut, give it a good mix and let it cool down. I then add some tamarind pulp, salt and grind it with a little water into a smooth paste. I then prepare tempering with mustard seeds, curry leaves, and hing, and combine the tempering with the chutney.

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Step by step instructions

1. Heat oil, fry Bengal gram dal for a minute.

2. Add ridge gourd peel and fry until the peel becomes tender.

3. Add green chilli, coconut, salt, and fry for another 2-3 minutes.

4. Cool completely and grind into a smooth paste.

5. Prepare the tempering in a separate pan.

6. Pour the tempering over the chutney and serve.

This chutney is a great accompaniment to thalis

Recipe card

Ridge gourd peel chutney

Shilpa

Ridge gourd has numerous health benefits like anti inflammatory, prevents eye ailments, reduces arthritis to name a few. And the most nutritious part is the skin.

5 from 4 votes

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Course Side Dish

Cuisine Indian, Karnataka

Prep Time 5 minutes mins

Cook Time 10 minutes mins

Total Time 15 minutes mins

Ingredients

  

1x2x3x

• 1 cup ridge gourd peel
• ½ cup coconut fresh, coconut
• 3 tablespoon Bengal gram (channa dal)
• 2 green chilli or as per taste
• 1 tablespoon oil
• Salt to taste
• A small piece tamarind or ½ teaspoon tamarind paste
• Salt to taste

FOR TEMPERING:

• 1 teaspoon oil
• 1 dry red chili
• 5-6 curry leaves
• ½ teaspoon mustard seeds
• 1 teaspoon split black gram (urad dal)
• ½ teaspoon turmeric powder
• A small pinch asafoetida

Instructions

 

• Heat oil in a frypan. Add Bengal gram dal and fry for a minute. Add ridge gourd peel and fry until the peel becomes tender (about 5-6 minutes)
• Add green chilli, coconut, salt and fry for another 2-3 minutes
• Cool completely and transfer this to a blender/mixer. Add tamarind. Grind to a smooth paste using some water
• To prepare the tempering, heat a small frypan and add oil
• Add mustard seeds and let it splutter. Add the rest of the ingredients and fry for a few seconds. Turn off the heat
• Add the temper to the chutney and serve

Notes

• You can soak the tamarind in some water, extract the juice and use this for grinding
• You can substitute fresh coconut with desiccated coconut. In this case, use warm water to grind it

Nutrition Facts

Ridge gourd peel chutney

Amount Per Serving

Calories 56 Calories from Fat 36

% Daily Value*

Fat 4g6%

Saturated Fat 1g6%

Sodium 33mg1%

Potassium 62mg2%

Carbohydrates 5g2%

Fiber 1g4%

Sugar 1g1%

Protein 1g2%

Vitamin A 33IU1%

Vitamin C 13mg16%

Calcium 15mg2%

Iron 1mg6%

* Percent Daily Values are based on a 2000 calorie diet.

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