Ridge Gourd Peel Chutney | Heerekayi Sippe Chutney

A simple and easy chutney recipe made with ridge gourd peel that goes really well with idli, dose, chapati and steamed rice. 

Ridgegourd peel chutney - Slurpy Platter

Heerekayi or Ridge Gourd is a vegetable that’s rich so fiber, that even the peels have the ability to prevent constipation and aids in weight loss.

When I first tasted this chutney at Kamath Upahar near my office, I could distinctly feel the flavours of ridge gourd, onion and garlic. It was soooo good that I actually ate the chutney alone and had multiple servings (shamelessly!) 😛

Ridge gourd is such a versatile vegetable. You can make sambhar, chutney, dal, bhajji, stir-fry and a lot more. Although, it’s bland by nature, you can pretty much combine it with any vegetable and create magic.

 

Did you know? Ridge gourd is so full of fiber? It’s great for constipation, lowering blood sugar, hypoglycemia, weight loss, boost the immune system, detoxing, helps with acne and many more challenges. Ridge Gourd is a very healthy veggie because it contains very few calories (only 40 calories per cup) and thus it works well for weight loss. Source: Google

Plus, it goes soo well with khali dose, masala dose, idli and chapati. You’ll love it with a bowl of steamed rice too. I paired this chutney with

Barnyard Millet Idli

Do give it a try.

Ridge Gourd Peel Chutney | Heerekayi Sippe Chutney
A simple and easy chutney recipe made with ridge gourd peel that goes really well with idli, dose, chapati and steamed rice. 
Ridge Gourd Peel Chutney | Heerekayi Sippe Chutney
A simple and easy chutney recipe made with ridge gourd peel that goes really well with idli, dose, chapati and steamed rice. 
Servings Prep Time
1Bowl 10Minutes
Cook Time
10Minutes
Servings Prep Time
1Bowl 10Minutes
Cook Time
10Minutes
Ingredients
To be sauteed and ground to a paste
For Tempering
Instructions
  1. Heat a tbsp of oil in a pan, and add the onions and green chilli. Saute till they brown a bit and the chillies wilt just a bit.
  2. Now add the ridge gourd peel and fry till the raw smell goes. The peels will wilt as you fry.
  3. Add in the ridge gourd and sprinkle some water, cover it till gets tender. You can add a pinch of salt at this stage to accelerate the cooking.
  4. Once they are all cooked, add the grated coconut and give it a quick stir so that all of them come together. This process is also done to increase the shelf life of the chutney since we're using freshly grated coconut.
  5. Switch off the stove and allow it to cool. Grind them in the mixer along with the fried gram dal and a bit of salt to a coarse paste. Transfer it to a serving bowl.
  6. In a small pan, heat 1 tsp of oil and add the ingredients listed under tempering and pour it over the chutney.
  7. Enjoy this with idli, dose, chapathi or even with a bowl of steamed rice.
Recipe Notes
  • I chose to add the ridge gourd as well in the chutney to give it more body and it also tastes good.
  • You can add just the peel is you prefer. Take care not to add too much water while grinding which makes the chutney watery.
  • You can store this in the refrigerator for about 2-3 days.
  • You can omit adding the coconut if you prefer, and add a few more slices of roasted onion. If you prefer to have a no-onion, no-garlic version then add more coconut and the ridge gourd slices instead of the onions.
  • It is recommended to follow the recipe as it tastes the best.


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