Ridge gourd peel Chutney

Other name - Peerkangai Tholi Chutney / Peerkangai Peel Chutney

Prep Time: 20 min
Serves: 4 to 5

Ingredients

1. Ridge gourd peel (finely chopped) - 1.5 cup
2. Thick tamarind extract - 1 to 2 tbsp
3. Green chillies (broken) - 2
4. Salt - to taste
5. Water - 1/4 cup
   
6. Oil - 2 tsp

To dry roast

1. Whole urad dhal - 1.5 tbsp
2. Bengal gram dhal - 1 tbsp
3. Whole dry red chillies - 3
4. Cumin seeds - 1 tsp

For seasoning

1. Oil - 1 tsp
2. Mustard seeds - 1/2 tsp
3. Curry leaves - few
4. Asafoetida powder - 1/2 tsp

Method

1. Heat a tsp of oil in a kadai, dry roast the ingredients one after the other; set aside to cool.
   
2. In the same kadai, heat another tsp of oil, add finely chopped ridge gourd peels and stir fry on medium heat for 3 to 5 min; allow to cool.
3. Initially grind the dry roasted ingredients to a fine powder.
4. Now add green chillies, sauteed ridge gourd peels, tamarind extract, salt; grind to a slightly coarse paste adding quarter cup water.
   
5. Heat half a tsp of oil in a tadka ladle, add mustard seeds and let them splutter.
6. Add curry leaves, asafoetida powder and stir fry for few sec.
7. Add the seasoning to the chutney & mix well.
8. Serves best with idlies & dosas.

NOTE

• Always use the small dry grinding jar of the mixie to prepare chutneys.