Forget everything you thought you knew about using only the flesh of ridge gourd! This vibrant green vegetable, often overlooked, holds a hidden treasure within its tough outer peel. This recipe unlocks the surprising culinary potential of ridge gourd peel, transforming it into a tangy, spicy, and utterly delicious chutney. Packed with flavour and texture, this chutney offers a delightful contrast of sweet and sour notes, perfectly complementing a variety of dishes. It's a simple yet impressive condiment that will elevate your culinary game.
This unique chutney is not only flavourful but also a resourceful way to minimize food waste. We'll guide you through a simple, step-by-step process, making this recipe accessible to even the most novice cooks. Ready to discover the magic of ridge gourd peel chutney? Let's get started with the detailed instructions below.
Tools Needed
- Cooker
- Blender
- Pan
Ingredients
- Ridge gourd peels
- Water: 1-1.5 glasses
- Garlic: 7-8 cloves
- Green chilies: 5-6 small
- Cumin seeds: 0.5 teaspoon
- Salt: 0.5 teaspoon
- Green coriander
- Mustard oil: 1 teaspoon
- Asafoetida (hing): a pinch
Step-by-Step Instructions
Step 1. Prepare the Ridge Gourd Peels
- Peel the ridge gourds and cut the peels into smaller pieces.
- Boil the ridge gourd peels in a cooker with 1-1.5 glasses of water for 2 whistles.
- Once the peels are soft, remove them from the cooker and let them cool.
- Discard the boiling water.
Step 2. Make the Chutney Paste
- Grind the garlic, green chilies, cumin seeds, salt, and green coriander into a coarse paste. Add minimal water only to aid blending.
- Add the cooled ridge gourd peels to the chutney paste and grind it coarsely again, without adding any additional water.
Step 3. Temper the Chutney
- Heat mustard oil in a pan. Add crushed garlic, cumin seeds, and asafoetida. Sauté until the garlic is lightly browned.
Step 4. Combine and Finish
- Add the ridge gourd peel chutney to the pan and mix well, stirring for 2 minutes.
Read more: Vegan Carrot Halwa: Easy Indian Dessert Recipe
Tips
- You can boil the peels in any pot or pan if you don't have a cooker.
- Don't add too much water while grinding the chutney.
- If you don't like garlic, you can skip it and just use cumin seeds for the tadka.
Nutrition
- N/A
FAQs
1. Can I use a different type of gourd?
While this recipe specifically uses ridge gourd peel, other types of gourds might not work as well due to differences in texture and taste. It's best to stick to ridge gourd for optimal results.
2. How long can I store the chutney?
Store the chutney in an airtight container in the refrigerator. It should last for 3-4 days. For longer storage, consider freezing it in ice cube trays or small containers.
3. What can I serve this chutney with?
This chutney is incredibly versatile! It pairs well with idli, dosa, vada, rice, roti, or even as a dip with snacks.
This ridge gourd peel chutney recipe proves that even seemingly insignificant parts of vegetables can be transformed into culinary delights. From its vibrant green color to its complex flavor profile, this chutney is a true testament to resourceful cooking and delicious Indian cuisine. Enjoy this flavorful addition to your meals and impress your friends and family with this unique and easy-to-make recipe!