Ridgegourd peel chutney recipe

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Discover the Heerekai sippe chutney, also known as ridge gourd peel chutney, through this comprehensive recipe that includes step-by-step pictures and a video guide. This simple yet incredibly flavorful chutney complements rice, dosa, or rotti dishes. Don't discard the ridge gourd peel when preparing ridge gourd dal, sambar, bonda (bajji), or dosa—instead, try making this delicious chutney. Ridge gourd, or Heerekayi, is a highly fibrous vegetable with numerous health benefits. It aids in blood purification, weight loss, and maintaining sugar levels. Vegetable peels contain a wealth of nutrients, making them a clever and easy way to incorporate them into your diet. While an additional tempering is optional for this chutney (as tempering is added during grinding), you can enhance its flavors further by tempering it with 1 teaspoon of oil, 1/4 teaspoon of mustard seeds, and 1/2 red chili if desired.

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Prep Time 10

Cook Time 20

Total Time 30

Course Breakfast

Cuisine Indian

Servings

Calories 60 kcal

Ingredients

1 large ridgegourd
1/2 cup grated coconut
1-2 red chilly / green cilly
4 tsp urad dal
1/4 tsp mustard
1/4 tsp coriander seeds (optional)
1 tsp cooking oil
Little tamarind
Salt as per your taste

Instructions

Scrape the sharp edges, wash thoroughly and peel the ridgegourd. You can use the whole ridgegourd also. Chop them into 1 inch pieces. Now cook them in a cooker or a vessel by adding minimum required water.
Take a wok or frying pan, add oil, red chili, urad dal and mustard seeds. Fry until the urad dal turns golden brown. Switch off the stove.
Wait until cooked ridgegourd peel becomes cool. Once it is cool transfer it into a mixie jar, add coconut and grind it. Next add in salt, tamarind and fried ingredients. Grind it again for 10 seconds. Chutney is ready. Serve it with hot rice or dosa or chapathi.