Ridge Gourd Peel Chutney | Heerekayi Sippe Chutney
Mildly spiced tasty Ridge gourd peel chutney is prepared from the peel of the Ridge gourd along with spices and freshly grated coconut.
Ingredients
- 2 tsp Oil
- 2 tsp Urad dal
- 3 cloves Garlic
- 6 Shallots
- 1 Red Chilli
- 1 Green Chilli
- 1/2 cup Ridge Gourd Peel
- 1/2 cup Grated Coconut
- Tamarind gooseberry sized
- Salt to taste
- Some Coriander leaves
- Water for blending
For Tempering
- 1/2 tsp Oil
- 1/4 tsp Mustard seeds
- 1/4 tsp Urad Dal
- 4-5 Curry Leaves
Instructions
- Wash the ridge gourd peels well and dry it on a kitchen towel. In a pan add 2 tsp of oil and heat it.
- Once the oil is heated, add 2 tsp of Urad dal.
- Then add garlic and shallots, saute them well.
- Next add 1 red chilli and 1 green chilli. You can adjust the spice level based on your taste.
- Add Ridge Gourd Peels, saute them for 2 minutes.
- Also add 1/2 cup of freshly grated coconut.
- And add goodseberry sized tamarind to it.
- Roast the coconut for a minute.
- Then add Salt to taste.
- Switch off the flame and allow it to cool.
- Once it is cooled, transfer to mixi jar.
- Add some coriander leaves.
- And add a little water to blend.
- Blend it to a smooth paste. or if you wish you can blend it coarsely.
- After blending, transfer to the bowl.
- Adjust the consistency by adding little water.
For Tempering
- Take 1/2 tsp of oil in a tadka pan.
- Once the oil is hot, add 1/4 tsp Mustard seeds, 1/2 tsp urad dal.
- Also add 4-5 curry leaves.
- Once they starts to splutter, switch off the flame.
- Put the tempering to the chutney.
- Mix well and serve with rice or dosa or Idli.
Video
Notes
HOW TO MAKE RIDGE GOURD PEEL CHUTNEY | HEEREKAYI SIPPE CHUTNEY WITH STEP BY STEP PHOTOS :
- Wash the ridge gourd peels well and dry it on a kitchen towel. In a pan add 2 tsp of oil and heat it.
- Once the oil is heated, add 2 tsp of Urad dal.
- Then add garlic and shallots, saute them well.
- Next add 1 red chilli and 1 green chilli. You can adjust the spice level based on your taste.
- Add Ridge Gourd Peels.
- Sauté them for 2 minutes.
- Also add 1/2 cup of freshly grated coconut.
- And add goodseberry sized tamarind to it.
- Roast the coconut for a minute.
- Then add Salt to taste.
- Switch off the flame and allow it to cool.
- Once it is cooled, transfer to mixi jar.
- Add some coriander leaves.
- And add a little water to blend.
- Blend it to a smooth paste. or if you wish you can blend it coarsely.
- After blending, transfer to the bowl.
- Adjust the consistency by adding little water.
For Tempering :
- Take 1/2 tsp of oil in a tadka pan.
- Once the oil is hot, add 1/4 tsp Mustard seeds.
- 1/2 tsp urad dal.
- Also add 4-5 curry leaves.
- Once they starts to splutter, switch off the flame.
- Put the tempering to the chutney.
- Mix well and serve with rice or dosa or Idli.
