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. 

Serve Bottle Gourd Peel Chutney along with Homemade Soft Idlis or Crisp Ghee Dosa for your morning breakfast.