Jun 19, 2008

2 Chutneys with RidgeGourd..

I am not too fond of ridge-gourd, but chutneys made out it, I can die for :). We make a chutney out of the ridges ( skin on the ridges), and its truly amazing. Another chutney made out of whole ridgegourd pieces is what I'd learnt from my friend. I think its a very common chutney in Andhra region. So today, I'd like to blog about both the chutneys here.

So here are both the chutneys..


Ridge Gourd peels chutney/Ghosaale Sheerya Chutney


Ingredients

Ridge Gourd Peels - 3/4 cup
Black pepper corns - 5
Jeera/Cumin seeds - 1/2 tsp
Green chillies - 2
Fresh/frozen coconut - 1/4 cup
Tamarind - one small piece
Salt - to taste
Oil

Method

- Heat little oil in a pan. Add the cumin seeds, pepper corns and green chillies. Once they sizzle a little, add the peels to the pan, fry this for sometime.
- Then add the coconut also to the pan, and fry for about a minute. Switch off the gas and let the mixture cool.
- Once cool, take the mixture in a mixie, add the tamarind and salt and grind to get chutney consistency. You can add water if needed while grinding.
- Eat hot or cold as a side with rice or with chapatis.

Ridge gourd pieces Chutney

This chutney is made with the whole ridge gourd pieces, but excluding the ridges. So cut off the ridges and use the rest of the ridge gourd.


Ingredients

Ridge gourd, diced - 1 whole, about 1 1/2 cups.
Cumin seeds/ Jeera - 1/2 tsp
Udad dal - 1 tsp
Garlic cloves, roughly chopped - 4
Green Chillies - 3-4
Tamarind - a small marble sized ball
Turmeric powder - a pinch
Salt - to taste
Oil

This is the mixture before grinding

Method


- Heat little oil in a pan. Add the udad dal and cumin seeds. Once the dal turns brown, add the green chillies, ridge gourd pieces and turmeric and saute well and let it cook till its slightly tender.
- Then, add the garlic pieces and tamarind and cover the pan and reduce flame to low.
- Switch off the flame.
- Once the mixture cools down, grind it in the mixie WITHOUT WATER to a fine paste.
- Add salt and its ready to serve.

Print this recipe

6 Comments:

Divya said...

Wow,two chutneys with ghosale?me too am not too fond of ghosale.Amma made the ghosale sheere chutney once and told me it was greens chutney and I happily savoured it all.When she told me later that it was ghosale,I was dumbstruck.If she had told that earlier,I wouldn't even have touched it and she knew it well!!!Great entry!!

Asha said...

Gusee what? I made RG chutney and akki rotti for dinner Y'day!:)

Your's is different, will try.Don't get RG often here!

Sukanya Ramkumar said...

WOW... both the dish looks so great. YUM!... Sounds healthy too.

Meera said...

Both the chutneys look great. I make one chutney but it is different. I loved urs, I will give a try once I get hold of RG.

Uma said...

delicious chutneys, Maya! I too make the similar chutneys but my method is little different from yours. Your chutneys look more delicious.

Swati: Sugarcraft India said...

Hi Maya, thanks so much for coming over and for your wonderful words..
These chutneys are very new to me ..we just make the normal curry with it and could never imagine that a chutney too can be made from this.. Will try this out sometime..