This creamy Ridge Gourd Peel Chutney is a delightfully tangy accompaniment to any meal. This seasonal vegetable is used extensively in traditional Indian and Chinese cuisine but do you know that this “pumpkin” is actually a type of gourd? It’s native to tropical America, but has been traditionally grown in India and China.
Ridge Gourd Peel Chutney Recipe
One of my loves is cooking. I enjoy cooking wholesome meals at home without the use of artificial colors or preservatives.
How to Use Ridge Gourd Peel
Never throw away the peel of a ridge gourd after using it. It can be used to make a delicious and nutritious chutney. This chutney has a ridge gourd flavor. This sauce has a delicious scent from the roasted lentils.
You must cook the peels in order to prepare this chutney. Afterward, combine the peels with grated coconut, roasted white lentils, roasted coriander seeds, dry red chilies, tamarind, and salt to make a grinding mixture. Done! It’s time for your favorite hot chutney. This tasty side dish can be prepared in a short amount of time. Serve this chutney with cooked rice, dosas, idlis, etc. Enjoy your meal.
|Prep time||Cook time||Ready in||Yields|
|5 min||10 min||15 min||A bowl of ridge gourd peel chutney|
- 1 bowl ridge gourd peels, cooked
- 1/2 cup grated coconut
- 1 tsp white lentils/urad dal
- 1/4 tsp coriander seeds
- 6 dry red chilies, moderately hot, broken
- gooseberry-sized tamarind, soaked in water
- 1/2 tsp salt, or as per taste
Step-by-Step Instructions for Ridge Gourd Peel Chutney/Sauce
- Put the peels from the ridge gourds in a container. Then boil them for 5 minutes while under pressure.
- As an alternative, you might cook them in a pan with a deep bottom. Cook it with a little water until the vegetables are tender. put aside till cooled.
- Fill a small pan with oil. Coriander seeds and white lentils should be added. Cook them in a skillet until golden brown.
- Add the dried, broken red chilies. Mix thoroughly. Cut the stove off.
- Place the cooked skins of ridge gourd in a blender or mixer. Red chilies, grated coconut, coriander seeds, and roasted lentils should all be added.
- Add the tamarind that has been soaked. Add a little salt. Combine in a blender and gradually add water for a nearly smooth paste.
- Place it all in a serving bowl. It’s time to make the ridge gourd peel chutney!
- Serve this chutney with rice, dosas, or idlis. This hot chutney or sauce can be served as a side dish with any meal.
Ridge Gourd Peel Chutney
Ridge gourd skin chutney, also known as beerakaya thokku pachadi, is a delicious chutney cooked in the Andhra tradition.
Course: Side Dish
Prep Time: 10 minutes
Cook Time: 15 minutes
- ▢peel of 1 large ridge gourd
- ▢1 tbsp urad dal or chana dal or peanuts
- ▢1 tea spoon cumin seeds
- ▢½ tea spoon coriander seeds
- ▢2 cloves of garlic
- ▢2 to 3 dry red chili
- ▢sprig of curry leaves
- ▢small tamarind piece ( or substitute lemon juice at the end)
- ▢salt to taste
- ▢3 tsps oil
- ▢¼ tsp sugar or jaggery
Ingredients for tempering-
- ▢1 tsp oil
- ▢½ tsp mustard seeds
- ▢½ tsp cumin seeds
- ▢pinch of asafoetida
- A spoonful of oil has been added to a hot pan. Add the dry red chile, urad dal, coriander seeds, and cumin seeds. I eventually used coriander powder because I was out of coriander seeds. Sauté till light brown, then stir in the curry leaves and garlic. After a little sauté, turn off the stove.
- To manufacture powder, preferably a smooth powder, cool the items listed above.
- The chopped ridge gourd, turmeric, and another tea spoon of oil should all be added to the same pan and cooked until soft. To prevent burning, you might wish to spritz some water while cooking. To make the cooked ridge gourd softer, add a tiny bit of tamarind.
- The ridge gourd peel should be added to the ground mixture along with some salt, jaggery, and one to two tablespoons of water. Depending on your choice, grind the mixture until it is either coarse or smooth. I made the pachadi a little bit rough.
- Use a tea spoon of oil to add the tempering/tadka in the same pan. Add the mustard seeds to the hot oil and watch them burst. Add the curry leaves, cumin seeds, and asafoetida at this time. After 30 seconds of sautéing, combine the tadka with the pachadi. Mix thoroughly, then taste it to see if it needs more salt, sugar, or lemon juice.
While pachadi is being ground, a little fresh coconut can also be added.
if coconut is being used, add another chile.
Peerkangai Thol Chutney / Ridge Gourd Skin Chutney Recipe
Ridge gourd skin or peel is used to make the delicious South Indian chutney Peerkangai Thol Chutney. This chutney is filling and nutritious, and it goes well with rice dishes for breakfast and the main course.
PREP TIME10 mins
COOK TIME10 mins
COOLING TIME10 mins
TOTAL TIME30 mins
COURSEaccompaniments, Condiments, Side Dish
CUISINESouth Indian, Tamil Nadu Recipes
- Mixer Grinder
- 1 cup Ridge Gourd Peel or Skin (Peerkangai Thol) roughly chopped 1 cup is 200 ml
- 1 tbsp Sesame Oil
- 2 tsp Chana Dal or Bengal Gram Dal 1 tsp is 5 ml
- 1 tsp Urad Dal
- 2 nos. Whole Red Chillies (Byadgi) Check Notes
- 1/3 cup Freshly Grated Coconut 1/3 cup is 80 ml measurement
- 1 nos. Marble size tamarind ball
- 1/2 tsp Jaggery Check Notes
- Water as required to grind into chutney consistency + 1 tbsp for Cooking the Peels
- salt to taste
- INGREDIENTS FOR TEMPERING
- 1/2 tsp Urad Dal
- 1/8 tsp Mustard Seeds or Rai
- 2-3 nos. Whole Red Chillies I have used pondy chillies
- 2 tsp Sesame Oil
- a Pinch of Asafoetida or Hing
- Peel and wash the Peerkangai, Turai, or Ridge Gourd.
- Cut the Peerkangai into large pieces (easy to grind)
- Oil, chana dal, urad dal, and whole red peppers are added to a hot pan.
- Sauté until the chiles become crisp and the dals start to brown a little.
- Mix thoroughly after adding the chopped peerkangai pieces to the pan. To prevent the pan’s bottom from burning and to help the peerkangai thol soften a little, add a tablespoon of water.
- Turn off the flame once the Peerkangai has begun to soften and stir in the grated coconut, tamarind, and jaggery. put aside till cooled.
- Transfer the cooled ingredients to a chutney jar, season with salt to taste, and process until the mixture resembles chutney. Water can be added as necessary. Keep the consistency a little bit thick.
- Once the chutney has been crushed, preheat a small pan with little oil to begin tempering.
- Add some whole red chilies, urad dal, and mustard seeds. Add the tempering to the chutney after the mustard starts to crackle, combine thoroughly, and serve right away.
- The Ridge Gourd Skin, also known as Peerkangai Thol, keeps its freshness in the refrigerator for a few days. Avoid packaging in a box because fungus grows there readily. Keep it out in the open on a plate or tray inside the fridge. I typically prepare a large batch of chutney after collecting peels over the course of a couple of days.
- The Byadgi variety of whole red chilies used give the chutney a wonderful color. If bydagi is not available, you can add Kashmiri whole red chilies for color. Alternately, if you like, use a spicy variety as well.
- When using tamarind in a recipe, adding jaggery is optional but highly advised to lessen the acidity. I used organic jaggery, but typically I need to use a little bit more than usual to make the dish sweet. The quantity can be changed appropriately.
- By following all the instructions and omitting the coconut totally, you may create this chutney without coconut as well. This kind of chutney goes best with rice and main course meals, such as curd rice or a Kootu, poriyal, or sambar combination with rice.
- We use sesame oil in our cuisine, particularly for these types of chutney since it enhances flavor and aroma. You can also include vegetable oil.
- This chutney keeps well for 3–4 days in the refrigerator.
- Asafoetida is used in this vegan chutney recipe, which makes it not gluten free.
Ridge Gourd Peel Chutney (Gosale Ghire Chutney)
Our forebears were extremely conscientious about the produce they raised in their backyards and valued each individual crop. They devised ways to incorporate all of a plant’s parts into their meals because they didn’t want to waste any of them. In many of these recipes, plant components that are often not used in cooking are employed in Konkani cuisine.
Plantain peels are made into delectable chutneys, curries, and stir-fries, as well as plantain stem in curries and stir-fries (gabbo in Konkani) (kele salli upakari and chutney in Konkani). Sun-dried pomegranate peels are used to produce delectable chutneys (some yoghurt based chutneys). Curries made with pumpkin creepers are wonderful. Chutneys made from the seeds, skin, and inner core of ash gourds are mouthwatering. To make dosas and chutneys that are soft, fluffy, and delicious, watermelon rind is used up. Additionally, colocasia stems are utilized in chutneys, curries, and other dishes (alva panna gento in Konkani). Curries use thick amaranth stems that aren’t wasted (bhajji in Konkani). And the list goes on forever.
This ridge gourd peel chutney is an example of one such dish. Because the peels are so nutrient-dense, ridge gourd peel chutney is a fantastic way to use them. Chutney made with ridge gourd peel complements idlis, rice dosas, neer dosas, and urad dal dosas. Or enjoy curd rice with ridge gourd peel chutney. Simple rice gruel is made divine with this chutney! The traditional method of enjoying this chutney is to combine it with hot, steaming rice, drizzle it with ghee, and eat it with crispy urad papads. Ideal weeknight supper when you’re too tired or lazy to prepare something elaborate. So the next time you purchase this vegetable, try this wonderful chutney instead of throwing away the peels.
In Konkani, ridge gourd is referred to as gosale, and the interior meat and peel are referred to as ghire.
- 3/4 cup ridge gourd peels
- 1/2 cup grated coconut
- 1 lemon sized tamarind
- 3 green chillies
- 1/2 teaspoon peppercorns
- 1/2 teaspoon cumin seeds
- 2 tablespoons of oil
- Salt to taste
For seasoning: (optional)
- 2 tablespoons of ghee/oil
- 1/2 teaspoon mustard seeds
- 2 leaflets of curry leaves
- 1 dried red chilli
Preparation Time: 30 minutes
Prepping the ridge gourd:
- The ridge gourd’s peel is always removed before using it in recipes. Keep the peels instead of discarding them.
- Before peeling the ridge gourd, make sure it has been thoroughly cleansed.
- If necessary, use a knife to remove any hard, pointed ridges from the peel. To make this chutney, the entire peel is utilized.
- The peel should be chopped roughly and set aside.
- This chutney can also include ridge gourd interior flesh. However, compared to the dry chutney you obtain from using only the peels, it makes the chutney a touch sticky.
Preparing the chutney:
- Cumin seeds are added to heated oil in a wok. Add the peppercorns when they begin to pop and let them sear for a few seconds.
- After that, add the green peppers and cook them for 30 seconds.
- Peels from a ridge gourd, salt, and 1/2 cup of water are then added.
- Cook them while still closed until the peels are fully done.
- Take the peels off the stove when they are fully cooked and allow them to cool completely.
- Using as little water as possible, blend all the ingredients in the wok with the grated coconut and tamarind after they have cooled. Chutney is typically served without liquid.
- Put the ground chutney in a bowl for serving. Check and correct the salt.
- If desired, season the chutney.
- Chutney is delicious with or without seasoning.
- In a tempering pan, heat the oil or ghee and add the mustard seeds for seasoning. Add curry leaves and chopped dried red chillies once they begin to pop. Let them sizzle. Mix the chutney thoroughly after adding this seasoning.
- Serve rice dosas, neer dosas, urad dal dosas, and idlis with ridge gourd chutney.
- If desired, pour some ghee on top of the rice before serving this ridge gourd chutney. For a satisfying crunch, serve some crispy papads alongside.
- Alternatively, serve this ridge gourd chutney alongside hot congee or curd rice.