Gourd Peel Chutney (Bottle Gourd Peel Chutney)
Introduction:
This Gourd Peel Chutney is a delightful and nutritious side dish, often prepared in South Indian homes as a way to utilize the often-discarded gourd peel. Packed with flavors from spices, tomatoes, and tangy tamarind, this chutney is a perfect accompaniment to a variety of meals. It pairs wonderfully with dal, roti (flatbreads), or even rice. With the goodness of bottle gourd and a blend of aromatic tempering, this chutney will not only enhance the taste of your meal but also add a touch of tradition to your table.
Ingredients:
| Ingredient | Quantity |
|---|---|
| Bottle gourd (lauki) with peel | 1 cup, chopped |
| Tomatoes | 2, chopped |
| Green chilies | 2, slit |
| Salt | To taste |
| Turmeric powder | 1 teaspoon |
| Oil | 2 tablespoons |
| Mustard seeds | 1 teaspoon |
| Fenugreek seeds | 1 teaspoon |
| White urad dal | 1 teaspoon |
| Dry red chilies | 10 pieces |
| Asafoetida (hing) | 1/2 teaspoon |
| Fresh coriander leaves | 2 sprigs |
| Tamarind paste | 1 teaspoon |
Preparation Time:
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
Serving Size:
- Serves: 6 people
Cuisine:
- South Indian
Diet:
- Vegetarian
Instructions:
-
Prepare the Tempering (Tadka):
- Start by heating oil in a pan over medium heat.
- Once the oil is hot, add mustard seeds, fenugreek seeds, and white urad dal to the pan. Allow them to splutter for about 10 seconds.
- Add the dry red chilies and asafoetida (hing) to the pan. Sauté for another 20 seconds until the spices release their fragrance.
- Turn off the heat. This tempering mixture (tadka) is now ready to add flavor to the chutney.
-
-
Cook the Gourd and Tomatoes:
- In the same pan, add a little more oil. Heat it up.
- Add the slit green chilies, chopped tomatoes, and chopped bottle gourd (lauki) to the pan.
- Add salt and turmeric powder to season the vegetables.
- Pour in a little water to help cook the gourd, and cover the pan. Let the gourd cook until it becomes tender (about 10 minutes).
-
Cool and Blend:
- Once the gourd is soft, turn off the heat and allow the mixture to cool down to room temperature.
- Transfer the cooled mixture to a mixer grinder.
- Add half of the prepared tempering (tadka) and tamarind paste to the grinder.
- Add a little water and grind it into a smooth paste.
-
Combine and Serve:
- Transfer the chutney to a serving bowl.
- Pour the remaining tempering over the chutney and mix well.
- Garnish with fresh coriander leaves.
-
Serving Suggestions:
- Serve this flavorful Gourd Peel Chutney as a side dish with spinach dal, sev tomato vegetable, and phulka (Indian flatbread) for a delicious and wholesome meal.
Nutritional Information (Approximate per serving):
| Nutrient | Amount per serving |
|---|---|
| Calories | 60 kcal |
| Protein | 2g |
| Carbohydrates | 8g |
| Fat | 3g |
| Fiber | 2g |
| Sodium | 180mg |
| Vitamin C | 8% DV |
Why You’ll Love This Recipe:
- Waste Not, Want Not: This chutney is a great way to use the peel of the bottle gourd, which is often discarded. It’s a fantastic way to incorporate more vegetable matter into your diet.
- Packed with Flavor: The tempering, made with mustard seeds, fenugreek, and urad dal, creates a rich, savory base, while the tangy tamarind and green chilies add a deliciously sharp and spicy note.
- Versatile: This chutney pairs well with a variety of Indian dishes. Whether served with dal, rice, or flatbreads like roti or phulka, it elevates any meal with its unique flavor profile.
- Healthy and Light: Low in calories and packed with fiber, this chutney is both nutritious and satisfying, making it a great addition to a balanced meal.
Tips for Making the Perfect Gourd Peel Chutney:
- Adjust the Spice Level: If you prefer a milder chutney, reduce the number of green chilies or dry red chilies. You can also remove the seeds from the green chilies for less heat.
- Consistency: If you prefer a chunkier chutney, you can grind the mixture coarser or leave it slightly unblended. For a smoother texture, grind it finely.
- Vary the Tempering: Feel free to experiment with additional spices in the tempering, such as cumin seeds or curry leaves, to enhance the flavor.
- Storage: This chutney can be stored in the refrigerator for up to 2-3 days. Make sure to store it in an airtight container.
This Gourd Peel Chutney recipe is an ideal way to turn simple ingredients into a tasty and nutritious side dish. Give it a try, and enjoy a dish that’s both rich in flavor and steeped in tradition!
