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.

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.

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. 

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

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.

Add this seasoning to the Heerekai Sippe Chutney and serve.

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