Bottle Gourd Peel Chutney
A hot and tangy chutney made using the peels of tender bottle gourd. Tastes great with hot steamed rice and ghee.
Equipment
- Pan
- Mixer grinder
- Knives
- Chopping Board
Ingredients
- 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
Instructions
- 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.