Ridge Gourd Peel Chutney
Waste not, want not. These days of lockdown, everything is precious even peels of vegetables! Here is a simple recipe made with the peels of ridge gourd! You can tailor it to your taste, increase the spice quotient, decrease or increase the tang.
• 2 cups of ridge gourd skins
• ¼ size of raw mango (Substitute with a small ball of tamarind)
• ¼ cup tightly packed of grated coconut
• 4 light green chillies
• 1 tbsp cumin/jeera
• 1 tsp jaggery
• 1 tbsp oil
• Salt to taste
• 1 tsp oil
• 1 tsp mustard
• 1 tsp cumin seeds/jeera
• 2 dry Bedki chillies
• 10-12 curry leaves
You would ideally wash the ridge gourd before peeling. With coronavirus I recommend that you soak peel in water. Set aside for 20 minutes.
Heat oil. Sauté peel until soft. It will shrink. Add green chillies, coconut and cumin/jeera. Sauté till fragrant. Set aside to cool.
When cool, add salt, mango, jaggery and grind to paste using a little water (1/4 cup or less). Remove in a bowl and set aside.
Heat oil in a pan, add cumin, mustard, curry leaves and let it crackle. Add red chillies. Do not burn. Pour over chutney.