Ridge Gourd Peel Chutney or Peerkangai Thol Thogayal is a delicious chutney or condiment made with Jhinga Turai or ridge gourd peels. This recipe is traditionally made in South Indian cuisine and Maharastrian cuisine. Both recipes are made with ridge gourd peels with slight variations. This is my friend’s recipe, and I have adapted it and made slight variations to make it more delicious. This recipe is prepared with ridge gourd peels, roasted lentils, sesame seeds, desiccated coconut and tamarind pulp. The roasted peels and lentils impart a slightly charred/smoky flavour that pairs well with coconut. This Tangy & Spicy Ridge Gourd Peel Chutney is a spicy, flavorful condiment and an excellent side dish to serve along with rice or roti. You can also serve it with Dosa or idli or as a dip with vegetables. Next time, don’t discard the peels of ridge gourd. Use them in this recipe and enjoy the delicious chutney along with your favourite meal.
Ingredients
- 3 cups Jhinga Tori Peels Ridge Gourd Peel
- 1 tbsp Oil
- 1 tbsp Chana Dal
- 1 tbsp Urad Dal
- 5 Dry Red Chillies
- 7 Garlic cloves
- 1 tsp Til White sesame seeds
- 2 tbsp Desiccated coconut
- ¼ tsp Turmeric Powder
- 1 tbsp Tamarind Pulp
- Salt to taste
- Water as required
For Tempering (Tadka)
- 1 tbsp Coconut Oil ( Or any other oil )
- 1 tsp Mustard Seeds
- 1 tsp Urad dal
- 1 tsp Chana dal
- 1 sprig Curry leaves
- 2 Red chillies
- ¼ tsp Hing Asafoetida
Video
Instructions
- Wash and peel the jhinga turai (ridge gourds). Use the ridge gourd flesh for the curry and keep the peels for this recipe.
- Chop the ridge gourd peels into small pieces. Set it aside to dry a little bit.
- Heat oil in a pan or kadhai. Add urad dal, chana dal and dry red chillies and fry until the dal turns light brown.
- Add til (white sesame seeds) and roast for a few seconds.
- Add garlic cloves and desiccated coconut. Roast them on a medium flame for 2-3 minutes until they start releasing a roasted nutty aroma.
- Add the chopped ridge gourd peels and fry until the edges turn slightly brown. Don’t let the peels change colour.
- Add salt and turmeric powder to the peels. Mix it well.
- Add tamarind paste and mix it well. Cook it for 2 minutes and turn off the flame. Set this aside to cool down.
- Transfer the peels to a grinder. Grind them to a fine paste, adding water as needed. Transfer the fine paste to a bowl.
- For the tempering, heat oil in a pan on a medium heat. Add mustard seeds, chana dal and urad dal, and let them crackle.
- Add red chilli, hing and a sprig of curry leaves. Turn off the flame.
- Add this tempering to the chutney and mix well.
- Ridge gourd chutney is ready to serve; serve it with your favourite meal.
Nutrition
Calories: 44kcalCarbohydrates: 4gProtein: 1gFat: 3gSaturated Fat: 1gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 1gTrans Fat: 0.01gSodium: 2mgPotassium: 32mgFiber: 1gSugar: 1gVitamin A: 7IUVitamin C: 5mgCalcium: 13mgIron: 0.4mg
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