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Ruchik Randhap

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You are here: Home / All Posts / Ridge Gourd Peel Chutney

June 10, 2014

Ridge Gourd Peel Chutney

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Hey guys! It’s time for another chutney! I don’t remember the last time I posted a chutney recipe and I think its been a while. Actually I am terrible at making chutneys, Roshan is a champion at that so I usually make him do the honours or simply make sambhar to go with idlis or dosa. A while ago I was going through my recipe index and realised that I didn’t have many chutney recipes and it is always a delight to have a different chutney to relish along with neer dosa or idli – something that we have almost every week for breakfast. 
I had seen so many recipes of the ridge gourd peel chutney on the various food groups on Facebook that I was always keen to try it out. It is such a great way of saving and utilizing peels of vegetables as they are packed with nutrition. So far I have tried only the ridge gourd peel chutney amongst the many chutneys that one can make out of vegetable peels. They are not only a great accompaniment to rice breads such as idlis, dosas, neer dosa and sanna but also go well as a side dish to a simple meal of rice gruel and perhaps a papad on those days when you don’t feel like cooking/eating anything elaborate. So go ahead and give this chutney a shot. I am sure you’ll like it!

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Ridge Gourd Peel Chutney
Prep time: 5mins | Cook time: Nil | Serves 2

You Need:

  • 3/4th cup firmly packed ridge gourd (sponge gourd/gosale/hirekai/turai) peels * see notes
  • 1 small onion chopped
  • 3-4 tablespoons grated coconut
  • 1-2 small green chillies (adjust to taste)
  • 1/2 inch ginger
  • 1/2 tsp cumin seeds/jeera
  • 2 tablespoons finely chopped raw mango or tamarind/lime juice to taste
  • salt to taste

For the tempering:

  • 1/2 teaspoon mustard
  • 3-4 curry leaves
  • 1 tbsp oil

Method:
1. In small pan/wok heat some oil and saute the ridge gourd peels for 2-3 minutes. Remove and allow them to cool. Once cooled, grind them along with the rest of the ingredients to a thick paste. Use approx 2 tablespoons of water to grind it. Transfer into a bowl.
2. In a small pan heat the oil and toss in the mustard seeds, when they pop, add the curry leaves and toss for a couple of seconds. Turn off the flame and immediately pour the chutney into the seasoning – this will slightly heat up the chutney which will help remove the raw taste of the peel and at the same time retain the nutrients/vitamins.

Note:
1. I used 2 medium sized ridge gourds weighing approx 450-500 grams that yielded approx 3/4th cup
2. Ensure that the ridge gourd is properly washed before peeling. Run your fingers through the ridges
3. I have made this recipe in two ways – by lightly sauteing the peels before grinding and without sauteing (grinding them directly). You can try either way, but if you are using the peels directly, unless they are ground nicely there are chances that you may get some coarse fibre that remains unground so it is better to saute them before grinding.

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Filed Under: All Posts, Chutneys Dips & Sauces, Mangalorean Recipes Tagged With: Chutneys, Gosale, Hirekai, Ridge Gourd, Ridge Gourd Peel Chutney, Turai

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Comments

  1. Ms.Chitchat says

    June 16, 2014 at 3:11 am

    Interesting chutney, lovely color.

    Reply
  2. Hamaree Rasoi says

    June 16, 2014 at 3:36 am

    Chutney looks so delicious and mouthwatering. Excellent preparation.
    Deepa

    Reply
  3. janeine says

    June 21, 2014 at 4:58 pm

    I'm a Mangalorean and I'm shocked!!!
    I've got to try this. Sounds superb. But will have to do it and serve it to my family on the quiet and then get their reaction on it.

    Reply
  4. Shireen Sequeira says

    June 22, 2014 at 3:34 pm

    @ Ms. Chitchat & Deepa: Thanks so much 🙂

    @Janeine: Haha, I was surprised too and we all loved it, hope ur family likes it too!

    Reply

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Hi, I am Shireen Sequeira, a food blogger with a passion for exploring different cuisines and cultures. Having lived in several cities across the world, including Mangalore, Bangalore, Mumbai and Dubai, I have developed a deep appreciation for the unique flavours and ingredients that each place has to offer.

My blog Ruchik Randhap is a reflection of my love for food, travel, photography and storytelling. Through my posts, I take my readers on a culinary journey, sharing my experiences of discovering new dishes, meeting home cooks, local chefs and food artisans, and uncovering the rich history and traditions behind Mangalorean recipes and the diverse world of international cuisine.

Whether you're a seasoned foodie or just starting to explore the world of gastronomy, I hope that my blog offers something for everyone. So why not join me on my culinary adventures and discover the world one recipe at a time!

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