Ridge Gourd Peel Chutney
Ridge gourd peel chutney is a delicious and healthy condiment that transforms kitchen scraps into a flavorful treat. Perfect for those who value sustainability and zero-waste cooking, this chutney uses the often-discarded peels of ridgegourd to create a nutrient-packed dip. Rich in vitamins, minerals, and dietary fiber, ridgegourd peel chutney not only enhances the taste of your meals but also contributes to reducing food waste. It is an exciting switch with the usual chutneys on your breakfast menu. Explore the benefits and simple preparation method of ridgegourd peel chutney, and take a step towards more eco-conscious and nutritious eating habits.
How to make Ridge Gourd Peel Chutney
Begin by sauteeing the Ridge gourd peel in some coconut oil for a few minutes until the peels are softened. The peels are fibrous and sauteeing softens the peels and aids in digestion. Set the peels aside to cool. Once cooled, grind them along with some freshly grated coconut, a small onion, some ginger, green chillies & salt to a smooth fine paste using minimal amount of water. Set aside the chutney and proceed to prepare the tempering.
In a tempering pan, heat some coconut oil & splutter some mustard seeds. Follow this with Urad dal & curry leaves and fry for a few seconds. Add a couple of dried red chillies and fry for a bit.
Pour this tempering over the chutney & give it a good mix. The ridge gourd peel chutney is ready! Enjoy it with your breakfast/ lunch menu.
Ridge Gourd Peel Chutney
Equipment
- Mixie
- Tempering pan
Ingredients
For the Chutney:
- Ridge gourd Peel (of 2 medium sized Ridge-gourds – washed well before peeling)
- 1 tbsp. Coconut Oil
- 1 cup Coconut, freshly grated
- 1 pc. Onion, small, roughly chopped
- ½ inch Ginger, roughly chopped
- 2 pcs. Green Chillies, roughly chopped
- Tamarind, marble sized
- Salt, as needed
- ¼ cup Water
For the Tempering:
- 1 tbsp. Coconut Oil
- 1 tsp. Mustard seeds
- 1 tsp Urad dal
- 1 sprig Curry leaves
- 2 pcs. Dried Red Chillies
Instructions
Making the Chutney:
- Heat the Coconut oil in a medium sized pan & saute the ridge gourd peels for a couple of minutes and set aside to cool
- Once cooled, grind the peels along with all the ingredients mentioned under "for the chutney", to a smooth fine paste
Tempering the Chutney:
- In a small pan, heat the coconut oil and add the mustard seeds
- When the mustard seeds begin to splutter, add the urad dal, followed by the curry leaves and fry for a few seconds
- Add the dried red chillies and fry for 30 seconds
- Pour this tempering on the chutney and give a good mix. Ridge gourd peel chutney is ready!
Notes
- Adjust the quantity of the green Chillies and tamarind to suit your taste preference
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