Heerekai Sippe Chutney Recipe (Ridge Gourd Peel Chutney)
Heerekai Sippe Chutney is a delightful and healthy chutney made from the often-discarded peel of ridge gourd, also known as Heerekai. This chutney is rich in fiber and packed with essential nutrients, making it an excellent addition to your meals. In Karnataka, ridge gourd is commonly used in a variety of dishes such as Tovve (a dal preparation), Sambar, Bonda (bajji), and dry sabzi. Instead of throwing away the peel, this recipe cleverly transforms it into a vibrant, nutritious chutney that’s both tasty and easy to make.
Whether served with dosas, idlis, or even as a side dish with your main meal, Heerekai Sippe Chutney brings an exciting burst of flavor to your plate. The combination of fresh coconut, tamarind, jaggery, and the natural flavors from the ridge gourd peel creates a harmonious balance of sweet, tangy, and spicy. It’s an ideal side dish for those looking for diabetic-friendly options that don’t compromise on taste.
Cuisine: Karnataka
Course: Side Dish
Diet: Diabetic Friendly
Ingredients
| Ingredient | Quantity |
|---|---|
| Ridge Gourd Skin (Turai/Peerkangai) | 2 cups (peel of two Ridge Gourds) |
| Tamarind | Lemon-sized piece |
| Fresh Coconut (grated) | 1/4 cup |
| Green Chillies | 3 |
| Cumin Seeds (Jeera) | 1 tablespoon |
| Butter (Unsalted) | To taste |
| Jaggery | 1 teaspoon |
| For Tempering | |
| Oil | 1 teaspoon |
| Mustard Seeds (Rai/Kadugu) | 1 teaspoon |
| Cumin Seeds (Jeera) | 1 teaspoon |
| Dry Red Chillies | 2 |
| Curry Leaves | 1 sprig |
Preparation Time: 10 minutes
Cooking Time: 20 minutes
Instructions
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Sautéing the Ridge Gourd Peel: Begin by heating 1 tablespoon of oil in a skillet or kadai. Add the ridge gourd peel and sauté until it shrinks in size. This process helps intensify the flavor of the peel.
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Adding Flavorful Ingredients: Next, add the green chillies, tamarind, grated coconut, and cumin seeds to the skillet. Sauté everything for a few minutes until the coconut starts releasing a roasted aroma. This will bring out the depth of flavors in the chutney.
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Grinding the Mixture: Turn off the heat and let the sautéed mixture cool down. Once cooled, add salt and jaggery to the mix, then transfer the contents to a mixer grinder. Grind everything together into a smooth paste. If necessary, add a little water to achieve your desired consistency for the chutney.
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Tempering the Chutney: In the same skillet or kadai, heat 1 teaspoon of oil for tempering. Add mustard seeds, cumin seeds, and dry red chillies. Let them crackle and roast well to release their flavors. Finally, add the curry leaves and stir them in. Allow the seasoning to cook for a minute.
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Combining and Serving: Add the tempered seasoning to the ground chutney and give it a good stir to combine. Taste the chutney and adjust the salt and spice levels according to your preference.
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Serving Suggestions: Serve the Heerekai Sippe Chutney as an accompaniment with dosas, idlis, or as a flavorful side dish to enhance any Indian meal. It pairs wonderfully with rice, roti, or even as a tangy dip for snacks.
Allergen Information
- Contains: Coconut (for those with coconut allergies)
- Possible allergens: Mustard (for individuals with mustard allergies)
Dietary Preferences
- Diabetic-Friendly: The Heerekai Sippe Chutney is ideal for individuals managing diabetes, thanks to the use of natural sweeteners like jaggery and the high fiber content from ridge gourd peel. The chutney contains minimal sugar, making it suitable for a low-glycemic diet.
- Vegetarian/Vegan: This chutney is completely vegetarian and can be made vegan by using a plant-based butter substitute.
- Gluten-Free: The recipe does not contain any gluten ingredients, making it suitable for those following a gluten-free diet.
Tips and Advice
- Consistency: Adjust the consistency of the chutney by adding water gradually while grinding. Some prefer a thicker chutney, while others like it slightly runny to pair better with rice.
- Substitute Ingredients: If you don’t have ridge gourd peel, you can try substituting it with bottle gourd peel or even cucumber peel for a similar texture.
- Storage: The chutney can be stored in an airtight container in the refrigerator for 2–3 days. It can also be frozen for longer shelf life. Just make sure to bring it to room temperature before serving.
Conclusion
Heerekai Sippe Chutney is a perfect example of utilizing every part of a vegetable to create something not only sustainable but incredibly flavorful. The ridge gourd peel, which is often discarded, is transformed into a nutrient-packed chutney that adds zest to any meal. With its diabetic-friendly nature and versatile usage, this chutney can become a regular fixture in your kitchen, enhancing the nutrition and taste of your everyday meals. Whether you pair it with dosas, idlis, or any of your favorite Indian dishes, it promises to deliver a healthy, aromatic punch of flavor every time.
