Ridgegourd Chutney

Chutney made with Ridgegourd(Peechinga)

Ridgegourd Chutney

Chutney made with Ridgegourd(Peechinga)

Category : Vegetarian, Chutneys

By Rugmini Radhskrishna..

Published On: 25 Mar 2004

Rating: 4
4 Votes, 3 Reviews
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30 Minutes
Served : 4
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Step 1

Wash and clean ridgegourd and cut into small pieces along with skin, after removing the outer nerves alone.

Step 2

Fry the cut ridgegourd in 1 tbsp of oil, till the water content in it is completly evaporated. Keep it aside.

Step 3

Fry the dessicated coconut till light brown along with garlic, ginger and chilly and keep it aside.

Step 4

Fry Bengal gram, black gram without oil and keep it aside too.

Step 5

Grind together the fried coconut, fried bengal gram, fried black gram and fried chilles together.

Step 6

Add tamarind pulp, ridgegourd, salt into the ground mixture and grind once more.

Step 7

Finally, add coriander leaves and curry leaves and grind coarsely once more.

Step 8

Remove the chutney to a glass or ceramic bowl.

Step 9

Garnish with sauted mustard seeds and curry leaves.

Step 10

:- Serve with idli, dosa and chappathi.
:- For diabetic and B.P patients avoid coconut and reduce oil.


Oh this was ultimate! I liked this chutney a lot. Should try recipe. Goes good with hot rice and it was something very different!!!!


This chutney was something very different. i like it a lot. Its good with hot plain rice. Should try receipe


dont forget to try to out this chutney ridge gourd is same as chinese okra

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