Intro: Ridge Gourd Skin Chutney
Most of the time we discard peeled skin of some vegetable like Ridge Gourd. But the skin can be made into a tasteful chutney which can be served as a side-dish with Rice or Chapati
Here is a simple recipe for making a delicious chutney from Ridge Gourd skin.
Step 1: Peel Ridge Gourd Skin
- Select tender ridge gourds which are not affected by any pests.. The skin of matured ridge gourds may be fibrous and will not taste good. Also make sure that the gourds are not sprayed with pesticides.
- Wash and cut the ridge gourds to manageable size.
- Peel the skin using a vegetable peeler and collect them in a platter.
Step 2: Ingredients
- Handful of shallots. You can use one or two big onions also.
- Three to four Garlic cloves
- Four Green chilies. If you want the chutney to be spicy, you can add more.
- About half a cup of raw coconut
- Small piece of tamarind
- Two teaspoons of split black lentils
- Salt to taste
- About a tablespoon of cooking oil
Peel skins of shallots and garlic. Cut all ingredients into small pieces, so that all of them can be cooked evenly.
Step 3: Saute the Ingredients
- Heat a frying pan over medium fire and add a tablespoon of cooking oil
- Add the split black lentils to the heated oil
- Add the piece of tamarind and saute for a minute
- Add sliced shallots and garlic.
- When the shallots and garlic pieces turn to a light brown color, add sliced coconut pieces
- Saute for one more minute
Step 4: Add the Peeled Ridge Gourd Skin
- Add the ridge gourd skin to the sauteed ingredients in the pan
- Stir fry till the raw smell from the ridge gourd skin disappears
- Add salt, mix well and remove from heat.
- Allow the ingredients to cool to room temperature.
Step 5: Make Chutney
- Once the ridge gourd skin mix cools down, transfer the ingredients to a mixer / grinder jar
- Grind the ingredients to make a rough paste.
- From time to time turn over and mix the ingredients in the jar so that all ingredients are ground evenly.
- Add little amount of water if required.
- Once the ingredients are ground to required consistency, transfer to a bowl.
Two or three teaspoons of this chutney is served as a side-dish along with rice. You can also add little more water and a little bit of salt to taste and make it thin so that this can be served with Idly and Dosa.