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Ridge gourd chutney
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Ridge gourd chutney

Course: Side Dish
Cuisine: Indian

Ingredients

  • 1 Ridge gourd, cut into large pieces
  • Tamarind, fresh or paste, a small gooseberry sized
  • 5-6 Green chillies, cut into large pieces (See Notes)
  • 3-4 Garlic pods use chana dal instead or use half of both
  • a small handful of cashew pieces,
  • ½ tsp Mustard seeds
  • ½ tsp Cumin seeds
  • ½ large Onion, cut into chunks
  • Oil
  • Cilantro a handful, chopped
Tempering
  • ¼ tsp Mustard seeds
  • ¼ tsp Cumin seeds
  • ¼ tsp Urad dal
  • 2 Dry red chillies
  • 1 pinch Asafoetida (hing)

Instructions

  • Start heating oil in a large skillet/wok.
  • When it is not very hot, add the tamarind pieces.
  • Keep the flames low and roast it for a few minutes. Do not let the color change. Remove to a plate.
  • Increase the flame to medium and add the green chili slices. Let it roast for a couple of minutes and remove to the plate.
  • Next roast the garlic, remove.
  • Roast the cashew/chana dal till it starts changing color and remove to the plate.
  • Add 1-2 teaspoons of oil, if needed.
  • Put the mustard seeds (1/2 tsp) , let it splutter.
  • Add cumin seeds and then the onion and after that the gourd.
  • Mix well, sprinkle some water on them and cover and cook till the ridge gourd has become soft to touch and is cooked.
  • Remove to the plate and once all the ingredients have cooked down, grind to.a paste along with the required salt.
  • To temper the chutney, heat 1-2 tsp of oil in a small pan.
  • Add mustard seeds and once it crackle, add cumin seeds, urad dal and when the dal has turned slight brown, add dry red chilies and asafoetida.
  • Take the chutney into a serving bowl, put the cilantro over it and pour the tempering over the cilantro.
  • Enjoy with rice or dosa.

Notes

  • The ridge gourd is slightly sweet and we are also adding onion. So make sure you take a little more green chillies than normal to make sure the chutney is spicy enough.