Heerekai Sippe Chutney Recipe (Ridge Gourd Peel Chutney)

Madhuri Aggarwal
Heerekai Sippe Chutney Recipe (Ridge Gourd Peel Chutney)
2538 ratings.

Heerekai Sippe Chutney is a wholesome chutney that is packed with fiber and nutrition is made from the peel of the ridge gourd. Heerekai or Ridge Gourd is used in a lot of dishes like Tovve (a variety of dal preparation), Sambar, Bonda (bajji), dry Sabzi etc. Every Time we make dishes with ridge gourd, we save up the peel and make this delicious healthy chutney.

Serve the Heerekai Sippe Chutney along with Dosas or even as a side dish along with your main course.

If you like chutneys as a side dish with your main course, you must try some of our favorites - 

  1. Tomato Garlic Chutney
  2. Andhra Style Zucchini Tomato Chutney 
  3. Chana Dal Chutney Recipe
  4. Thengai Thogayal Recipe

 

Cuisine: Karnataka
Course: Side Dish
Diet: Diabetic Friendly
Prep in

10 M

Cooks in

20 M

Total in

30 M

Makes:

4 Servings

Ingredients

  • 2 cups Ridge Gourd Skin (Turai/ Peerkangai) , (peel of two Ridge Gourds)
  • Tamarind , lemon sized
  • 1/4 cup Fresh coconut , grated
  • 3 Green Chillies
  • 1 tablespoon Cumin seeds (Jeera)
  • Butter (unsalted) , to taste
  • 1 teaspoon Jaggery
  • For Tempering
  • 1 teaspoon Cooking oil
  • 1 teaspoon Mustard seeds
  • 1 teaspoon Cumin seeds (Jeera)
  • 2 Dry red chillies
  • 1 sprig Curry leaves

How to make Heerekai Sippe Chutney Recipe (Ridge Gourd Peel Chutney)

  1. To begin making the Heerekai Sippe Chutney Recipe, heat a tablespoon of oil in a Skillet or Kadai. Add the ridge gourd peel and saute till it shrinks in size.

  2. Add the green chillies, tamarind, coconut and cumin seeds to this and saute for a few minutes until you get the roasted aromas from coconut.

  3. Turn off the heat and allow it to cool. Once cooled, add salt, jaggery and grind the ridge gourd peel in a Mixer Grinder along with the rest of the roasted ingredients into a smooth paste. Add a little water get the right consistency of the chutney. 

  4. Transfer the Heerekai Sippe Chutney to a bowl, check the salt and spice levels and adjust to suit your taste.

  5. In the same kadai that you sauted the peel, heat a teaspoon of oil for tempering. Add mustard, cumin seeds and red chilies and allow them to crackle and roasted well. Finally add the curry leaves and stir.

  6. Add this seasoning to the Heerekai Sippe Chutney and serve.

  7. Serve the Heerekai Sippe Chutney along with Dosas or even as a side dish along with your main course.

Madhuri Aggarwal

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Last Modified On Tuesday, 10 January 2017 13:25
     
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