Ridge Gourd Peel Chutney Recipe
A nutrient rich ridge gourd peel chutney is a must try. Serve it along with rice or any south Indian breakfast item.
The nutritive peels of the humble Ridge gourd (Dodka) can be used to make a quick, lip smacking chutney. Sesame can be added along with the ridge gourd for an extra crunch, and to increase the health quotient of the chutney. Flax seeds can be another addition to increase the nutritive value of the chutney.
Serve the Ridge Gourd Peel chutney as a side dish along with Phulka or Steamed rice, Maharashtrian Aloo Bhujne and Pumpkin Dal with Garlic Tadka .
Have a look at other similar chutney recipes
10 M
20 M
30 M
4-5 Servings
Ingredients
- 6 Ridge Gourd Skin (Turai/ Peerkangai)
- 1 tablespoon Sesame seeds (Til seeds) , roasted
- 1 teaspoon Red chilli powder
- 1 teaspoon Sugar
- 1/2 teaspoon Cumin seeds (Jeera)
- 2 teaspoon Cooking oil
- Salt , to taste
How to make Ridge Gourd Peel Chutney Recipe
To begin making the Ridge Gourd Peel chutney, roughly chop the peels of the ridge gourd.
Heat 1 teaspoon oil in a pan, stir and roast the peels in the oil till the moisture evaporates and they become crisp.
Alternatively, you can also microwave the peels with oil for about 1-1/2 minutes.
Let the roasted ridge gourd peels cool down and then coarsely grind them in a mixer grinder.
Heat the remaining oil in the pan and add cumin seeds, and once they start to sizzle, add the roasted sesame seed and allow it to crackle.
Add the ground Ridge gourd peels and red chilli powder to the oil and stir for a minute, turn off the heat, add salt and sugar, and mix well and serve warm.
Serve the Ridge Gourd Peel chutney as a side dish along with Phulka or Steamed rice, Maharashtrian Aloo Bhujne and Pumpkin Dal with Garlic Tadka .
Madhuli Ajay
Giving up a lucrative career tinkering with Analytical equipments, Madhuli Ajay chose to tinker in her Food lab- developing new recipes & satisfying her culinary travel cravings. She has been sharing heirloom recipes on her blog 'My Foodcourt' for the past 9 yrs. Madhuli bakes to feed her soul. Testing recipes & photographing food for a cookbook, has fuelled her food photography passion. Based in the gorgeous 'Wine Capital' of India Nashik, Madhuli also loves spending time in her little kitchen garden.
