Ridge Gourd Chutney Recipe|Heerekai Chutney is a practical kitchen recipe from Kiyaan Singh's ctrlshifteat kitchen, formatted for clear prep, cooking, and serving.

Recipe Snapshot

  • Prep time: 5 minutes
  • Cook time: 10 minutes
  • Total time: 15 minutes
  • Yield: 3
  • Category: Recipes
  • Cuisine: Indian

Ingredients

  • measuring cup used 1 cup = 250ml
  • 1 cup Roughly chopped ridge gourd with skin
  • 1 tsp urad dal
  • 1 green chilli
  • 1/2 inch tamarind
  • 3 cloves garlic
  • 1 tsp jaggery (optional)

For Tempering:

  • 1 tsp oil
  • 1/2 tsp mustard seeds
  • 5-6 curry leaves
  • pinch asafoetida (hing)

Method

  1. Fry urad dal,chillies,garlic,tamarind and put it in a blender
  2. Now fry chopped ridge gourd in a teaspoon of oil until it turns brown and keep aside until it cools down.
  3. Grind ridge gourd,urad dal,green chillies,cloves,jaggery and tamarind
  4. Add tempering to the chutney and serve with idli,dosa or roti.

Kiyaan Singh’s Kitchen Note

Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.