Ridge Gourd Peel Chutney Recipe (दोडक्याच्या सालाची चटणी)
Ridge Gourd Peel Chutney is a traditional Maharashtrian dish which is prepared regularly in our home.
The first time I tasted this Chutney I was in love with it. It was prepared by my mother.
The Ridge Gourd Peel Chutney while preparing sometimes gives a spicy smoke in the kitchen since we literally cook the peels till they turn a nice brown color from their original green one.
I normally cook this for the next meal after the one in which the Ridge Gourd Sabji is made. This is one of the favorite vegetable based chutneys that are prepared regularly in our home.
The Ridge Gourd Peel Chutney can be served along with Jowar Bhakri and ghee or can be savored with Rice and Dal as a side dish.
Personally I also love to put this in a sandwich or a roti along with few other steamed veggies and eat it as a snack. This chutney can be given along-with Parathas during treks since it is dry in nature and very easy to carry.
The seeds and coconut in it increase the healthy quotient of this recipe.
There can be another version of this chutney prepared wherein you grind this chutney in a grinder and add some tamarind and jaggery to it while grinding. It will be the wet version of this chutney and can be topped with a tempering of mustard seeds, chana dal, urad dal and curry leaves. This wet version serves as a good dip for raw vegetables fingers like cucumber and carrot .
Since I love the crunchy version, I prepare it often than the wet version.
Check the detailed recipe below. Don’t forget to like,share,subscribe and rate.
| Prep Time | 10 minutes |
| Cook Time | 15 minutes |
| Servings |
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- 2 Cups Ridge Gourd Peels
- 2 Tsp White Til or Sesame Seeds
- 5-6 Kadhipatta (Curry Leaves)
- 2-3 Fresh Green / Red Chilly
- 3 TBSp Groundnut Oil 1 Per Cup of peels
- 1 Tsp Mustard Seeds
- 1 Tsp Cumin Seeds (Jeera)
- 1 Tsp Hing Asafoetida powder
- 1 Tsp Turmeric Powder
- Salt to Taste
- 1 Tsp Sugar / Grated Jaggery (Gud)
Ingredients
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- Wash and Dry the Ridge Gourd. Remove the peels till you are left with a smooth Ridge Gourd
- In an Iron Kadhai, on a medium flame heat oil. Add the mustard seeds, cumin seeds, hing, white sesame seeds, chopped chillies, curry leaves and turmeric. Fry for 30 sec. Add Salt and Sugar / Grated Jaggery
- Now add the Ridge Gourd Peels and roast them till they change color to brown and become crunchy in texture.
If you want to explore further you can check below links for other vegetable based chutneys:
Snake Gourd Seeds Chutney
For other category recipes, click on below:
Till Next Time, Bon Appetite,
Love and Luc,
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