Tangy & Spicy Ridge Gourd Peel Chutney Recipe

Ingredients

• 1 cup Ridge Gourd Skin (Turai/ Peerkangai) (wash & pat dry)
• 1 tablespoon Chana dal (Bengal Gram Dal)
• 1/2 teaspoon Cumin seeds (Jeera)
• 3 to 4 Green Chillies
• 1/8 teaspoon Turmeric powder (Haldi)
• Salt to taste
• 1 tablespoon Oil
• 1/4 teaspoon Mustard seeds (Rai/ Kadugu)
• 1/4 teaspoon Cumin seeds (Jeera)
• 1/2 teaspoon White Urad Dal (Split)
• 1 Dry Red Chilli

Steps

1. To begin the preparation of Tangy & Spicy Ridge Gourd Peel Chutney, in a Saucepan add 1 teaspoon of oil, once hot, add chana dal, cumin seeds and fry them until golden..
2. Later add the ridge peel, tamarind, green chillies and saute for a couple of minutes.
3. Turn off the heat and cool it down to room temperature.
4. In a Grinder add the sauteed, along with turmeric, coriander and salt and grind this to a thick yet smooth paste adding water as required
5. Make the tempering with cumin, mustard, urad and dry red chilli.
6. Add the tempering to the chutney.
7. Your Tangy & Spicy Ridge Gourd Peel Chutney is now ready to be savored with steamed rice or idli dosa.