Tangy, Sweet & Spicy Ridge Gourd Chutney
A simple Indian vegetarian chutney combining ridge gourd, tamarind and jaggery for a tangy-sweet taste with a spicy kick. Perfect with rice, dosa or chapati.
Ingredients
Equipment
Method
- Wash the ridge gourd, peel if needed and chop into medium pieces.
- Heat 1 tbsp oil in a pan. Add urad dal, chana dal and dry red chillies. Roast on medium flame until dals turn golden brown and chillies crisp. Remove and keep aside to cool.
- In the same pan, add the chopped ridge gourd, chopped tomatoes, slit green chillies, tamarind pulp, salt and jaggery. Mix well, cover and cook on low–medium flame until ridge gourd becomes soft (about 8–10 minutes). The vegetables and tamarind release enough moisture; no extra water needed.
- Once cooked, switch off the flame. Let the mixture cool slightly and then transfer cooked ridge gourd mixture into a blender along with the cooled roasted dal & chillies and chopped coriander leaves. Grind to a coarse or smooth paste per your preference. Add a splash of water only if too thick.
- In a small pan, heat 1 tsp oil. When hot, add mustard seeds. Once they splutter, add broken dry red chilli and curry leaves. Fry for a few seconds then pour this tempering over the chutney. Mix well.
- Taste and adjust salt, jaggery or tamarind as needed. Serve the chutney fresh with rice, dosa, idli or chapati.
Notes
You can adjust the balance of tanginess, sweetness and spice by changing the amount of tamarind, jaggery and chillies. Use fresh ridge gourd for better taste and nutrition. Store leftover chutney in an airtight container in refrigerator for up to 3-4 days. Use clean dry spoon each time to avoid contamination.