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Ridge Gourd Peanut Chutney

12 Sep

Beerakaya Tokku Pallila Pachadi.

Ridge gourd or the ridge gourd skins are paired with peanuts in this chutney. Ridge gourd skins are cooked in tamarind pulp and green chiles till soft. Then it is ground into coarse paste along with few roasted masala ingredients and roasted peanuts.
Makes: around 3 Servings of Ridge Gourd Peanut Chutney.


Ridge Gourd Skins 1 1/2 Cups
Roasted Peanuts 2 tbsps
Green Chiles 2
Tamarind 1 inch sized ball
Salt to taste
Oil 1 tsp


Garlic 3 Cloves
Cumin Seeds 1 tsp
Coriander Seeds 1 tbsp
Whole Red Chiles 2
Oil 1 tsp

Method of preparation:

Wash thoroughly, lightly scrape and slice off outer skin of the ridge gourd.
Wash the sliced skins and roughly chop them.
Remove stems, wash and roughly chop green chiles.
Soak tamarind in quarter cup or less of water and extract all the thick pulp.
Remove stems and break red chiles into small pieces.
Peel and roughly chop garlic cloves.

Heat oil in a pan, add roughly chopped ridge gourd skins, green chiles, tamarind pulp and salt.
Cook covered on medium flame till ridge gourd skins cook a little.

Heat oil in a pan on medium flame, add all masala ingredients and fry them till aromatic.
Once cooled to room temperature, fried masala ingredients are ground into fine powder.
Now grind the roasted peanuts roughly using the same spice blender.
Finally add the ridge gourd skins, few tbsps of water and grind coarsely.
Adjust any seasonings if required and remove the chutney onto a bowl.
Serve ridge gourd peanut chutney with plain steamed rice or with idly, dosa, vada etc…
Notes: Select thicker and less fibrous ridge gourd skin if you can.

Suggestions: Adjust the tamarind and green chiles according to the preference. Don’t overcook ridge gourd skins and don’t over grind the chutney.
Variations: This chutney can be tempered at end with a pinch of mustard seeds, cumin seeds and curry leaves. Roasted Ridge Gourd Skins, Ridge Gourd Skins Fry, etc…
Other Names: Turai Chutney, Jhinge Chutney.