Bottle Gourd Peel Chutney Recipe
This tangy and flavorful Bottle Gourd Peel Chutney makes a perfect accompaniment to your favorite South Indian breakfasts. The chutney is made using bottle gourd (lauki) peel, which not only adds a unique texture but also brings out the best flavors when combined with spices and tamarind. Enjoy it with soft idlis or crisp dosas for a delicious morning treat.
Ingredients
| Ingredient | Quantity |
|---|---|
| Bottle gourd (lauki), chopped with skin | 1 Cup |
| Tomatoes | 2 |
| Green chillies | 2 |
| Salt | To taste |
| Turmeric powder (Haldi) | 1 teaspoon |
| Sunflower oil | 2 tablespoons |
| Mustard seeds | 1 teaspoon |
| Methi seeds (Fenugreek) | 1 teaspoon |
| White urad dal (split) | 1 teaspoon |
| Dry red chillies | 10 |
| Asafoetida (Hing) | 1/2 teaspoon |
| Coriander leaves (Dhania) | 2 sprigs |
| Tamarind paste | 1 teaspoon |
Preparation Time
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings
Serves 6
Cuisine
South Indian
Course
Side Dish
Diet
Vegetarian
Instructions
-
Prepare the tempering:
Heat sunflower oil in a pan over medium heat. Once the oil is hot, add mustard seeds, fenugreek seeds, and urad dal. Stir and allow the mustard seeds to sputter. Add the dry red chillies and asafoetida, frying them for 10 seconds. Remove from heat and set aside. This tempering will be used in two parts—half while grinding the chutney and the rest for garnishing after grinding. -
Cook the chutney base:
In the same pan, heat a bit more oil. Add the green chillies, coriander leaves, chopped tomatoes, and bottle gourd pieces. Add turmeric powder and salt to the mixture. Pour in a little water to help the cooking process. Stir well and cook until the bottle gourd becomes tender, which should take about 8–10 minutes. Once done, let it cool to room temperature. -
Grind the chutney:
Once the mixture has cooled, transfer it to a blender jar. Add the tamarind paste and the previously fried red chillies along with half of the tempering. Blend everything to a coarse paste, adding a little water if necessary to achieve the desired consistency. -
Final tempering:
Transfer the chutney to a serving bowl. Heat the remaining tempering (from step 1) in the same pan and pour it over the chutney for added flavor. Stir well. -
Serving suggestion:
Serve the Bottle Gourd Peel Chutney alongside Homemade Soft Idlis or Crisp Ghee Dosas for a delicious breakfast that’s both nutritious and full of vibrant flavors.
Enjoy your homemade chutney with a hint of tanginess, spiced just right for that perfect South Indian touch!
