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. Add ridge gourd peel and fry until the peel becomes tender
2. Add green chilli, coconut, salt, and fry for another 2-3 minutes
3. Cool completely and grind into a smooth paste
4. Prepare the tempering in a separate pan
5. Pour the tempering over the chutney and serve
This chutney is a great accompaniment to thalis
Ridge gourd peel chutney
- 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
- 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
- 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
- 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
Click here to watch ridgegourd peel chutney web story.