Bottle Gourd Peel Chutney Recipe
Bottle Gourd Peel Chutney is a delicious chutney which is made with bottle gourd and tempered with green chillies, tomatoes and dry spices.
Bottle Gourd Peel Chutney is a delicious chutney which is made from bottle gourd, green chillies, tomatoes and dry spices.
It is easy to make and is a perfect to serve along with your everyday meal. It is healthy and gets ready in no time.
Did you know: Bottle Gourd has 90% water in it. Bottle Gourd is recommended by Ayurveda for better digestion. Because of its water content, it’s a boon for weight watchers. It can help in quenching extreme thirst in diabetic patients. Loaded with essential minerals and vitamins like calcium, magnesium, phosphorus, Vitamin A, C and folate, it's popular for combating high blood pressure and improving heart health.
If you like this recipe, you can also try other Chutney recipes such as
- 1 Cup Bottle gourd (lauki) , chopped along with skin
- 2 Tomatoes
- 2 Green Chillies
- Salt , to taste
- 1 teaspoon Turmeric powder (Haldi)
- 2 tablespoon Sunflower Oil
- 1 teaspoon Mustard seeds
- 1 teaspoon Methi Seeds (Fenugreek Seeds)
- 1 teaspoon White Urad Dal (Split)
- 10 Dry Red Chillies
- 1/2 teaspoon Asafoetida (hing)
- 2 sprig Coriander (Dhania) Leaves
- 1 teaspoon Tamarind Paste
How to make Bottle Gourd Peel Chutney Recipe
To begin making the Bottle Gourd Peel Chutney recipe, we need to fry the ingredients.
Heat oil in a pan on medium heat, add mustard seeds, fenugreek seeds and urad dal. Once the mustard seeds begin to sputter, add red chillies and asafoetida.
Fry them for about 10 seconds and keep it aside. This is the tempering for the chutney half of which will be added to the chutney while grinding and other half will be added on top after the chutney is ground.
Again heat oil in the same kadai, add green chillies, coriander leaves,chopped tomatoes and chopped bottle gourd.
Add turmeric powder and salt. Add little water and cook till the bottle gourd softens.
Allow this to come to room temperature. Combine all these ingredients to a blender jar along with red chillies, half of tempering and tamarind. Blend it to a coarse paste. Add water if necessary.
Season it with the rest of the tempering mixture.