Ridge 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.

I also shared the recipe for Bottle Gourd Peel Chutney. Made using the peel of fresh young bottle gourds, this hot and tangy chutney goes perfectly with steamed rice and ghee.

Today’s recipe is Ridge Gourd Peel Chutney. This chutney is made using the peels of fresh young ridge gourd. If you have access to fresh ridge gourd, don’t discard its peels. After removing the rough threads, peel off the skin and use it to make this delicious chutney that you can serve with 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.

About Ingredient sourcing in Germany:

While you can get some of the ingredients needed for this recipe from a German Supermarket, you can find all the ingredients from any Indian shop near you or the online store of Spicelands. They are a big store in Frankfurt, delivering all across Germany.

Now, let’s start with the recipe:

EQUIPMENT

Big Pan: https://amzn.to/3FqRCUw
Pan for tempering: https://amzn.to/492xRQt
Mixer Grinder: https://amzn.to/3PSsEC2
Peeler: https://amzn.to/3FrorAM
Cutting Board: https://amzn.to/3n9IXjM
Knife Set: https://amzn.to/3FDcojG

INGREDIENTS

Peels of 2 Medium-Sized Ridge Gourds
2 tbsp Sesame Oil
1 tsp Chana Dal
1 tsp Urad Dal
1 tsp Cumin Seeds
2-3 Cloves Garlic
2-3 Dry Red Chillies
3 tbsp Roasted Sesame Seeds powder
¼ tsp Turmeric Powder
Salt; to taste
½ tsp Turmeric Pulp
Water; as required

For Tempering

1 tbsp Sesame Oil
⅓ tsp Asafoetida
1-2 Dry Red Chillies
6-8 Curry Leaves
½ tsp Urad Dal

INSTRUCTIONS

Wash the ridge gourd. Remove the rough threads from the skin.
Then, peel out the skin. Keep it aside.
Heat oil in a pan. Add chana dal, urad dal, dry red chillies, cumin seeds and garlic. Fry them on low to medium heat until the lentils and garlic change colour.
Add ridge gourd peels.
Add salt and turmeric powder. Lower the heat, cover and cook for 2-3 minutes.
Transfer this mixture to a mixie jar. Add tamarind and roasted sesame seeds powder.
Grind it to a paste. Add just enough water to aid grinding. Transfer to a serving bowl.
For the tempering, heat oil in a pan. On medium heat, fry urad dal, asafoetida, dry red chillies and curry leaves.
When the lentils turn golden brown, put this on the prepared chutney. Serve the chutney with hot steamed rice and ghee.

Some Notes:

It is important to remove the rough threads from the ridge gourd before separating the peels. The threads are very fibrous and don’t grind well, so they must be removed.
The peels can be separated using a peeler, OR you can use a knife and cut out a thick outer later along with the skin.
I have used roasted sesame powder in my recipe. If you don’t have it, you can either add roasted sesame seeds and bring them along with other ingredients OR, if you have unroasted sesame seeds, add them as the last ingredient in your pan before adding the ridge gourd peels. Fry them till they turn golden brown. Then add ridge gourd peels and follow the rest of the steps.

Here is the recipe in printable format: