Ridge gourd peel chutney is filled with fiber, iron and vitamins. Heerekai chutney is made from the peels of ridge gourd, coconut and chana dal. It is a good accompaniment for hot rice as well as dosa and idli’s. Ridge gourd peel chutney which is very easy to prepare and taste finger licking good.

Preparation time – 10 min

Cooking time – 5 min

Serves – 2-3

Ingredients –

Ridge gourd peel – 1/2 cup (peel from 2 ridge gourd)

Mustard – 1 pinch

Cumin – 1/4 tsp

Curry leaves – 1 spring

Chana dal – 1 – 2 tbs

Urad dal – 1 tbs

Dry red chilies or green chilies – 3 – 4 no’s (adjust to your taste_

Garlic – 1 or 2 cloves

Coconut – 1/2 cup grated

Tamarind – 1 small piece (adjust to your taste)

Salt to taste

Oil – 1 tbs

Method –

To make or to prepare Ridge gourd peel chutney –

Heat a kadai by adding oil in it, when it is hot add mustard seeds, allow it to sizzle in oil, then add cumin, chana dal , urad dal, curry leaves and dry chilies  fry until it turns to light brown in a medium flame.

Ensure that the dal’s turns to light brown, then add ridge gourd peel into it.

Fry it in a low flame, until it becomes soft (cooked)

Add grated coconut, tamarind and salt and fry until coconut becomes hot. Remove from the flame, allow the mixture to cool.

When it is ready to grind grind it to a paste by adding water to it. The consistency of the chutney must be coarsely grounded.

Enjoy it with any south Indian breakfast dish or with steamed rice .

Note –

For flavor you can add 2 pinches of asofoetida, skip garlic

If you like sweet in taste you can add a 1 or 2 tsp of grated  jaggery (adjust to your taste and choice).

You can use green chilies to prepare this recipe as well.