Wednesday, October 16, 2013

Peerkangai Tomato Chutney (Ridge Gourd Chutney)

#PeerkangaiTomatoChutney  #RidgegourdChutney : Ridge gourd is a vegetable with outer thick skin and soft edible portion inside. This soft portion inside is used for cooking. The taste is slightly on sweeter side. Sometimes it tastes bitter also and has to be checked before starting to cook. The outer thick skin peels are used for this recipe.

PeerkangaiTomatoChutney

Ingredients :
Ridge gourd peels                                 : 1/2 cup

Peerkangai peels [ ridge gourd peels ]

Urad dhal                                            : 2 tsp
Red chilly                                            : 3 ( adjust )
Garlic cloves                                       : 2
Ginger                                                : a small piece
Tomato                                               : 2 medium size
Oil                                                      : 2 tsp
Mustard seeds                                     : 1/2 tsp
Curry leaves and coriander leaves to garnish.

Method :
Keep a kadai with a tsp of oil on slow flame.
Roast urad dhal and red chilly.
When dhal becomes golden brown transfer into blender.


Now add 1/2 tsp of oil and saute peels.
Close with a lid and cook till the peels become soft.
saute garlic and ginger pieces also for a minute.
Transfer all into jar and allow to cool.


Now microwave tomato pieces with 1/2 tsp of oil for a minute using a microwave safe bowl.

Let all the ingredients come down to room temperature.
Add salt and grind into a smooth chutney.
Transfer into a serving bowl. Temper mustard seeds and curry leaves and transfer over the top of chutney. Garnish with coriander leaves.

Ridge gourd tomato chutney

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