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.