+91 9769117747

Recipes

Ridge Gourd Chutney (Thurai)

Ingredients

  • 200 g ridge gourd (thurai – medium & tender)
  • 5 green chillies
  • 50 g coconut flakes
  • 100 g (6 – 7 tbsp) finely chopped fresh coriander leaves
  • A small lemon-sized ball of tamarind
  • 1 large onion, roughly chopped into large chunks
  • 8 small cloves garlic
  • 1 small piece ginger
  • 2 tbsp roasted Bengal gram (daliya)
  • Unrefined salt to taste

For Tempering

  • 2 sprigs curry leaves
  • 1½ tsp split black gram (urad dal)
  • 1 tsp mustard (rai) seeds
  • 1 tsp asafoetida (hing)

Method

Peel and discard the sharp edges of the ridge gourd skin (only the sharp edges – the rest of the peel remains). Chop the gourd into small, uniform bits.

Heat a kadhai and sauté the ridge gourd until it becomes tender. Cool and then combine and grind all the chutney ingredients together, to a coarse chutney consistency.

Roast ingredients for tempering and pour over the chutney.

Serves 2

Related Chutneys

...
Amchur & Dates Chutney
...
Carrot Chutney
...
Chuttaracha Thenga Chammanthi (Roasted Coconut Red Chilli Chutney)
...
Coconut Chutney
...
Coconut Coriander Chutney
...
Coconut Tomato Chutney
...
Coriander & Mint Chutney
...
Date & Tamarind Chutney
...
Dill Garlic Cheese Dip
...
Guacamole
...
Horsegram Chutney
...
Ketchup
...
Ladies Finger Chutney
...
Mexican Salsa
...
Peanut and Garlic Chutney
...
Popeye
...
Pudina (Mint) Chutney
...
Red Chilli-Garlic Chutney (Thecha)
...
Red Gram Chutney
...
Saraswat Chutney
...
Schezwan Sauce
...
Tomato Chutney
...
Zippy Parsley Dip
Back To All Recipes
form_img

Sanctuary for Health And Reconnection to Animals and Nature

Translate »