March 06, 2015

Ridge gourd Peel Chutney (Peerkangai Thol Chutney)

Once you taste this chutney, you will never waste or throw the peeled skin of ridge gourd. It is a traditional, tasty, healthy, fiber rich  and easy to make chutney that can be had with rice, chapathis, dosa and idlis. If you make this chutney in the following method, it can be stored in the refrigerator for a week and used...


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How to make Ridge gourd Peel Chutney?


Wash 2 large sized ridge gourds well. (if medium sized 3)

With a knife or peeler remove the skin.

Cut them into small pieces.

Heat 4 tb spoons of oil in a heavy bottomed pan,


 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Fry them in medium flame till the green color of the peel changes to dull brown color.

 

  

 

 

 

 

 

 

 

 

While frying add some pieces of tamarind also.

Allow the fried stuff to cool down.

Then grind it to paste without water.

 

 

 

 

 

 

 

 

 

 

Again heat a pan with 3 tb spoons of oil and saute it with mustard seeds.

After it splutters add, hing powder, salt and red chilli powder and mix well.

 

 

 

 

 

 

 

 

 

 

Now add the ground paste and stir in low flame for 3 to 5 minutes.

If preferred a piece of Jaggery can be added.

Add half tea spoon of dry roasted fenu greek powder and switch off the stove.

 






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1 Comments
Comments
  1. Its a superb thogayal :) My mom used to prepare this frequently whenever we get ridge gourd.. feeling Nostalgic :)

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