Heerekai Sippe Chutney (Ridge Gourd Peel Chutney) Recipe
Heerekai Sippe Chutney, also known as Ridge Gourd Peel Chutney, is a traditional Karnataka dish that transforms humble ridge gourd peels into a delicious, tangy chutney with rich flavors. This diabetic-friendly chutney is perfect as a side dish and pairs wonderfully with dosas, idlis, or even as an accompaniment to your main course. The chutney is made by sautéing ridge gourd peels with spices and coconut, then grinding it into a smooth paste, followed by a fragrant tempering of mustard, cumin seeds, and curry leaves.
This dish brings a delightful combination of sweetness from jaggery, heat from green chilies, and a tangy undertone from tamarind, making it a unique addition to any meal.
Ingredients
| Ingredient | Quantity |
|---|---|
| Ridge Gourd Skin (Turai/Peerkangai) | 2 cups (peel of two ridge gourds) |
| Tamarind | Lemon-sized ball |
| Fresh Coconut (grated) | 1/4 cup |
| Green Chillies | 3 |
| Cumin Seeds (Jeera) | 1 tbsp |
| Butter (unsalted) | To taste |
| Jaggery | 1 tsp |
| Sunflower Oil | 1 tsp |
| Mustard Seeds | 1 tsp |
| Cumin Seeds (Jeera) | 1 tsp |
| Dry Red Chillies | 2 |
| Curry Leaves | 1 sprig |
Preparation Time
- Preparation Time: 10 minutes
- Cooking Time: 20 minutes
- Total Time: 30 minutes
Servings
- Servings: 4
Cuisine
- Cuisine: Karnataka
Course
- Course: Side Dish
Dietary Information
- Diet: Diabetic Friendly
Instructions
Step 1: Sauté the Ridge Gourd Peel
To begin making Heerekai Sippe Chutney, heat 1 teaspoon of sunflower oil in a skillet or kadai (Indian wok). Once the oil is hot, add the ridge gourd peel and sauté it until it shrinks in size and becomes tender. This will help release the flavors from the peel.
Step 2: Add Spices and Coconut
Next, add the green chilies, tamarind, grated coconut, and cumin seeds to the skillet. Continue to sauté for a few more minutes until you start to get the roasted aromas from the coconut. Turn off the heat and let the mixture cool down to room temperature.
Step 3: Grind the Chutney
Once the sautéed ingredients have cooled, add salt and jaggery to the mixture. Transfer it into a mixer grinder and grind everything into a smooth paste. If the mixture is too thick, add a little water to achieve the desired consistency for your chutney.
Step 4: Check and Adjust
After grinding, transfer the chutney to a bowl. Taste the chutney and adjust the salt and spice levels according to your preference.
Step 5: Prepare the Tempering
In the same skillet that you used for sautéing the ridge gourd peel, heat 1 teaspoon of oil for tempering. Add the mustard seeds, cumin seeds, and dry red chilies. Allow them to crackle and roast well, releasing their flavors. Finally, add the curry leaves and stir them in for a fragrant finish.
Step 6: Combine and Serve
Add the tempering to the chutney and mix well. Your Heerekai Sippe Chutney is now ready to be served.
Serve this chutney as a side dish along with dosas, idlis, or even as an accompaniment to your main course. The chutney’s tangy, spicy, and slightly sweet flavor makes it a delightful addition to any meal.
Tips for the Best Heerekai Sippe Chutney
- If you prefer a spicier chutney, increase the number of green chilies or add some red chili powder while grinding the chutney.
- You can store this chutney in an airtight container in the refrigerator for up to 3-4 days.
- To enhance the richness of the chutney, you can increase the amount of unsalted butter or add a bit of ghee (clarified butter) instead of sunflower oil.
- This chutney pairs wonderfully with rice as well, making it a versatile side dish to enjoy with a variety of meals.
Heerekai Sippe Chutney is a healthy and flavorful chutney that makes the most of ridge gourd peels, often discarded as waste. It’s a great way to reduce food waste while creating a delicious and nutritious condiment that your family will enjoy. Whether you’re serving it as a side with your favorite South Indian breakfast or as an accompaniment to your everyday meals, this chutney will surely stand out!
