Recipe for Bottle Gourd Peel Chutney

Today’s recipe comes from the southern state of Andhra Pradesh in India. This state is known for its hot and spicy chutneys, pickles and curries paired with hot steamed rice. Since rice grows in abundance in this state, it is a staple, and is paired with almost all the dishes. Recently, I shared the recipe for Zucchini Chutney, which was inspired by Dosakai Chutney-a popular chutney from Andhra Pradesh that pairs well with hot steamed rice and ghee.

If you are looking for chutney recipes to pair with South Indian breakfasts such as Idli, dosa, vada etc., check out my article about 12 Chutney recipes that you can pair with South Indian Breakfasts.

Today’s recipe is Bottle Gourd Peel Chutney. This is typically made using fresh young bottle gourds. As the vegetable becomes old, its skin becomes hard. Therefore, ripened bottle gourd is unsuitable for this chutney. If you have access to fresh, young bottle gourd, don’t discard the peels. Wash the bottle gourd thoroughly. Remove the top and bottom. Then peel it and use the peels to make this hot and tangy chutney.

I am lucky to have had a lovely harvest of bottle gourd in my balcony garden this summer. I made this chutney from the first bottle gourd that I harvested. The bottle gourd was tender and therefore perfect to be used for this chutney.

So, let us start with the recipe:

Kitchen Equipment Needed:

• Pan: https://amzn.to/45aU2Bl
• Mixer:
  Option 1 Bosch: https://amzn.to/3LzMbGF OR
  Option 2: Preethi: https://amzn.to/3n9XCLH (I use this)
• Knives: https://amzn.to/3Lg64Bj
• Chopping Board:https://amzn.to/3K0dh8L

Ingredients needed to make Bottle Gourd Peel Chutney:

• 1 Cup Chopped Bottle gourd Peels
• 1 tsp Sesame Oil
• 1 tsp Cumin Seeds
• 2-3 Garlic Cloves
• 2 Green Chillies
• ½ tsp Tamarind Pulp
• 1½ tbsp Sesame Seeds
• 1-2 tbsp Water
• Salt; to taste

For Tempering:

• 1 tsp Sesame Oil
• ⅓ tsp Cumin Seeds
• 3-4 Curry Leaves
• 1 Dry Red Chilli
• ¼ tsp Asafoetida

Method to make Bottle Gourd Peel Chutney:

• Wash the bottle gourd properly and peel it. Chop the peels.
  
  
  
• Heat oil in a pan. Add garlic, green chillies and cumin seeds, Fry well.
  
  
  
• Now add the chopped peels.
  
  
  
• Add tamarind pulp and salt. Lower the heat. Cover and cook for 5-7 minutes.
  
  
  
• When cooked, turn off the heat and let the mixture cool.
• Toast the sesame seeds.
  
  
  
• When well toasted, transfer them to a mixie jar. Also, add the cooled bottle gourd mixture.
  
  
  
• Grind to a coarse paste. Add just a little water to aid in grinding. Don’t make a paste. Keep it coarse.
  
  
  
• Transfer this to a serving bowl.
  
  
  
• For the tempering: Heat oil in a pan. Fry cumin seeds, curry leaves, dry red chillies and asafoetida.
  
  
  
• Put this on the prepared chutney.
  
  
  
• Serve with hot steamed rice and ghee.

Recently, when I made this chutney, I served it with hot steamed rice and Gongura Pappu – Toor Dal cooked with tangy Gongura Leaves.

Here is the recipe in printable format:

Check out other recipes from my kitchen here.

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