The shifting of my house had kept me very busy and its months since i have blogged .I'm feeling so guilty as i had planned so many dishes but couldn't post any . Let me promise all of you and of course myself that i would never again take such long breaks and that i will keep on updating new recipes regularly.Today let's try out a new recipe.It is a healthy chutney made using the peel of ridge gourd which we normally discard.Sounds wonderful na.Trust me ,it is very tasty also.The funniest part is that most often people don't realize that this is the secret ingredient behind your tasty chutney unless you tell them lol....So next time u buy a ridge gourd you can refrigerate the peel in a zip pouch .It stays fresh for two days .Here is the recipe:-
Ingredients :-
Ridge gourd peel-that of one big ridge gourd.
Grated coconut-3 tbsp
Coriander seeds-1/2 tsp
Dry red chillies-2nos
Green chillies (slit into two)-1no
Ginger(roughly chopped)-1/2 inch piece
Tamarind(puli)-in the size of a kabuli channa
Onion(roughly chopped)-50 gms
Oil-1tbsp
Curry leaves-1sprig
salt
water
Method:-
Boil the water and allow it to cool.This is done so that the chutney stays for a longer time .So if u intend to consume the chutney immediately this step can be avoided.
In a kadai dry roast the coriander seeds and keep aside.Then add some oil and fry red chillies, green chilly curry leaves, and ginger ,saute till the chillies turn soft.Now add the onion and fry till it becomes translucent.Then add the grated coconut and fry till it becomes light brown in colour.Add coriander seeds ,chopped ridge gourd peel and salt.Sprinkle some water and allow the mixture to come together on a very low flame.There is no need to cook the mixture.
Allow the mixture to cool down .Add the required amount of water and grind the chutney.As mentioned earlier only add the water that you have boiled and then cooled
.As seen in the picture this chutney is normally prepared in a thick consistency.No special seasoning is required for the chutney.But you can season is with mustard seeds, jeera and curry leaves if u wish to. This chutney goes well with dosa, idly or even chapatti and is a great accompaniment especially when you carry food while travelling.Hope you will try it out.
This chutney can also be made without using onion.In that case you can store the chutney for a day or two.
serves-2
Ingredients :-
Ridge gourd peel-that of one big ridge gourd.
Grated coconut-3 tbsp
Coriander seeds-1/2 tsp
Dry red chillies-2nos
Green chillies (slit into two)-1no
Ginger(roughly chopped)-1/2 inch piece
Tamarind(puli)-in the size of a kabuli channa
Onion(roughly chopped)-50 gms
Oil-1tbsp
Curry leaves-1sprig
salt
water
Method:-
Boil the water and allow it to cool.This is done so that the chutney stays for a longer time .So if u intend to consume the chutney immediately this step can be avoided.
In a kadai dry roast the coriander seeds and keep aside.Then add some oil and fry red chillies, green chilly curry leaves, and ginger ,saute till the chillies turn soft.Now add the onion and fry till it becomes translucent.Then add the grated coconut and fry till it becomes light brown in colour.Add coriander seeds ,chopped ridge gourd peel and salt.Sprinkle some water and allow the mixture to come together on a very low flame.There is no need to cook the mixture.
Allow the mixture to cool down .Add the required amount of water and grind the chutney.As mentioned earlier only add the water that you have boiled and then cooled
.As seen in the picture this chutney is normally prepared in a thick consistency.No special seasoning is required for the chutney.But you can season is with mustard seeds, jeera and curry leaves if u wish to. This chutney goes well with dosa, idly or even chapatti and is a great accompaniment especially when you carry food while travelling.Hope you will try it out.
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