Peerkangai Thol Chutney Recipe, Ridgegourd Peel Chutney Recipe

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Peerkangai Thol Chutney Recipe. Ridgegourd Peel is often discarded but can be made into a very delicious chutney. Recipe with step by step pictures.

Ridgegourd Peel is often discarded at home. By peeling away the veggies, we are peeling away the rich nutrients too! The peels and skin is usually the most rich and colorful part of the vegetable. The colorful peels and skin are concentrated with pigments and super healthy phytochemicals. While most produce today is loaded with pesticides, most often we remove the peel to get rid of the chemicals. Usually country vegetables are safe to be consumed along with the peel. Here is how to do Ridgegourd peel chutney recipe.

Wash and peel the ridgegourd. The peels look rough but a good vegetable peeler does the job of peeling well. Set aside.
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Heat a teaspoon of oil in a pan and add in the urad dal and fry on a low flame until the lentils are brown and roasted. Set aside on a plate to cool.
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Heat the remaining oil in the same pan and add in the garlic and asafoetida (hing). Fry for a few seconds. Add in the ridge-gourd peel.
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Add in the salt and green chillies to the pan. Fry for 3-4 minutes until the peel is completely wilted. Add in a few teaspoon of water if necessary while sauteing. Once the peels are wilted and changes color, add in the tamarind and jaggery. Add in the fresh shredded coconut and remove from heat. Set aside on a plate to cool.
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Transfer the cooled ridge-gourd mixture and the roasted urad dal to a mixie and add in half cup of water and grind to a smooth paste.
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Serve the chutney hot with idli or dosa. Click here for Idli-Dosa Recipes.

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Peerkangai Thol Chutney Recipe, Ridgegourd Peel Chutney Recipe

Peerkangai Thol Chutney Recipe. Ridgegourd Peel is often discarded but can be made into a very delicious chutney.

  • Total Time: 20 mins
  • Yield: 4 servings 1x

Ingredients

Scale
  • Peels from 2 medium ridge-gourd
  • 2 teaspoon gingely oil (Indian sesame oil)
  • 2 tablespoon urad dal
  • 5 cloves garlic
  • 1/4 teaspoon asafoetida (hing)
  • 23 green chillies
  • 1/2 teaspoon salt
  • 1/2 teaspoon tamarind
  • 1/2 teaspoon jaggery
  • 1/3 cup fresh shredded coconut

Instructions

  1. Wash and peel the ridgegourd. Set aside.
  2. Heat a teaspoon of oil in a pan and add in the urad dal and fry on a low flame until the lentils are brown and roasted. Set aside on a plate to cool.
  3. Heat remaining oil in a pan and add in the garlic and asafoetida (hing). Fry for a few seconds. Add in the ridge-gourd peel.
  4. Add in the salt and green chillies to the pan. Fry for 3-4 minutes until the peel is completely wilted. Add in a few teaspoon of water if necessary while sauteing. Once the peels are wilted and changes color, add in the tamarind and jaggery. Add in the fresh shredded coconut and remove from heat. Set aside on a plate to cool.
  5. Transfer the cooled ridge-gourd mixture and roasted urad dal to a mixie and add in half cup of water and grind to a smooth paste.
  6. Serve with idli or dosa.
  • Author: Kannamma - Suguna Vinodh
  • Prep Time: 10 mins
  • Cook Time: 10 mins
  • Category: Chutney
  • Cuisine: Tamilnadu

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