Made from the skin of the Ridge Gourd (Peerkangai in Tamil), this chutney is a healthy choice to add as a side to your breakfast or lunch. Whether you’re looking to add more veggies to your diet or just want to try something new, this chutney is the way to do it. You can’t go wrong with this dish, so enjoy!
Wash ridge gourd well and cut into pieces 
Add mustard seeds, urad dhal, and asafetida to hot oil 
Saute chopped onions and add red chilies 
Saute ridge gourd skin 
Mix in grated coconut, curry leaves and salt 
Add tamarind and cook 
Grind once the mixture has cooled 
Prepare and mix in tempering
Ridge Gourd Chutney
Made from the skin of the Ridge Gourd (Peerkangai in Tamil), this chutney is a healthy choice to add as a side to your breakfast or lunch. Whether you're looking to add more veggies to your diet or just want to try something new, this chutney is the way to do it. You can't go wrong with this dish, so enjoy!
Servings: 6
Ingredients
- 4 cups ridge gourd skin (tender) (chopped)
- 1 cup onion (chopped)
- ½ cup grated coconut
- 20 curry leaves
- 8 dry red chilies (adjust to taste)
- 1 small marble sized tamarind
- ½ cup water (adjust as needed)
- 3 tbsp oil
- 1 tsp mustard seeds
- 1 tsp urad dhal
- ⅛ tsp asafetida (also known as hing or perungayam)
- salt to taste
For tempering:
- 1 tsp oil
- 1 tsp mustard seeds
- 2 dry red chilies
- ⅛ tsp asafetida (also known as hing or perungayam)
Instructions
- Wash ridge gourd and cut into pieces that are 2 inches thick.
- Separate the soft interior from the skin. You can use the interior to make kootu.
- Next, chop the skin and set aside.
- Add oil to a pan. Once hot, add mustard seeds, urad dhal, and asafetida.
- Once the mustard seeds start to crackle, add chopped onions. Sauté until the raw smell fades.
- Now, add red chilies and sauté for 1 minute.
- Next, add the ridge gourd skin and sauté until the raw smell fades. This should take 3-4 minutes.
- Mix in grated coconut, curry leaves, and salt. Cook for 2 minutes.
- Add in tamarind and sauté for 1 minute. Let the mixture cool.
- Once cool, transfer the mixture to a blender and coarsely blend. You can use some water to help grind the chutney. Transfer to a bowl once done.
- Add oil to a separate pan and temper mustard seeds, dry red chilies, and asafetida.
- Once the mustard seeds crackle, pour the tempering over the chutney.
- Serve as a side dish for idli or dosa. You can also add this to hot rice and enjoy with ghee/oil on top.
- See below for additional varieties or sides that go well with this dish.
