Ridge Gourd Peel Chutney – a nutritious chutney made using ridge gourd peels.
Indians have been using vegetable peels, stems and seeds in their cooking for generations. Call it ‘frugality’, ‘environment consciousness’ or ‘root to stem’ eating, it is a fantastic idea to use these often discarded items in cooking thereby contributing to sustainable or zero-waste cooking.
Vegetable peels are loaded with nutrients and can be used to make chutneys, sabzi, dosa etc. For example, watermelon rind is used to make sabzi, dosa and also tutti fruti. Pumpkin rind is used to make delicious chutney. Jackfruit seeds are used in curries (Recipe here). Moringa flowers, pumpkin flowers are used to make sabzis and pakodas respectively. Apart from using vegetable peels in cooking, they can also be used to make composts for plants.
About Ridge Gourd Peel Chutney
Ridge Gourd Peel Chutney is a great way to utilise the nutrient rich ridge gourd peels which is often discarded. This is not only tasty but also a sustainable choice to reduce wastage of food. Ridge gourd peel chutney can be made in multiple ways. You can make a dry chutney, semi-dry chutney or a semi-watery chutney depending on what it will be served with. I have made a semi-dry chutney using ridge gourd peels which pairs well with rice kanji /rice porridge. The ingredients used to make this chutney can vary from recipe to recipe.
List of ingredients to make Ridge Gourd Peel Chutney
Peels of ridge gourd, fresh coconut, roasted chana dal, tamarind, udad dal, garlic, green chillies and salt.
Step-wise recipe with instructions
Wash and peel ridge gourds.
Keep the peels aside. Use the ridge gourds to make sabzi.
Heat a pan and add oil. Add udad dal, garlic and green chillies. Saute for few seconds.
Now, add ridge gourd peels.
Saute on low heat till the peel turn dry.
Allow this to cool a bit and later transfer to a mixer jar. Add fresh coconut. Roasted chana dal, tamarind and salt.
Blend without adding any water.
Shape the chutney into a ball.
In case you want the chutney to have slightly watery consistency, add some water while grinding the chutney. Serve ridge gourd chutney as an accompaniment with your meals. It pairs well with brown rice kanji (porridge).
Ridge Gourd Peel Chutney
- ½ kg ridge gourd (turai/ dodka/ shirali/peere /heerekai)
- 1 tsp oil
- 1 tsp udad dal
- 2 green chillies, chopped
- 3 to 4 cloves of garlic
- 2 tsp roasted chana dal (daria)
- a small piece of tamarind
- salt to taste
- Wash and peel ridge gourds. Keep the peels aside.
- Heat a pan and add oil.
- Add udad dal, garlic and green chillies.
- Saute for few seconds.
- Now, add ridge gourd peels.
- Saute on low heat till the peels turn dry.
- Allow this to cool a bit and later transfer to a mixer jar.
- Add fresh coconut, roasted chana dal, tamarind and salt.
- Blend without adding any water.
- Shape the chutney into a ball.
- In case you want the chutney to have slightly watery consistency, add some water while grinding the chutney.
- Serve ridge gourd chutney as an accompaniment with your meals. It pairs well with brown rice kanji (porridge/ gruel).
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