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Recipe for Bottlegourd Peel Chutney
Prep Time 5 mins
Cook Time 10 mins
Total Time 15 mins
Ingredients
- Bottlegourd peel- 1 cup
- Grated coconut- 2 tbsp
- Split chickpea lentils- 1 tsp
- Split blackgram lentils- 1 tsp
- Coriander seeds- 1 tsp
- Green chillies- 2 nos.
- Tamarind- A small piecce
- Jaggery powder- 1/2 tsp
- Salt- 3/4 tsp or to taste
- Asafoetida- A pinch
- Cooking oil- 2 tsp
To temper
- Cooking oil- 1 tsp
- Mustard seeds- 1/2 tsp
- Split black gram lentils- 1/2 tsp
Instructions
Preparation
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Wash the bottlegourd well and peel it off. Chop the peels in to bite sized pieces, measure and keep it aside.
Method
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Heat pan adding oil and bottlegourd peel. In medium flame roast the peels until they wilt and shrink. Transfer them to a plate. Next to the same pan add rest of the oil, chickpea lentils, blackgram lentils, coriander seeds and curry leaves.
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Stirring constantly roast the lentils till they turn little brown. Next throw in grated coconut and green chillies also to the pan. Continue roasting for few more seconds.
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Next transfer all the roasted ingredients in to a mixer jar. Add tamarind, jaggery, asafoetida, salt and some water. Grind them all together to fine paste.
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Heat a tempering pan and add all the ingredients under “To temper” list, when mustard seeds crackle pour it over the chutney. Bottle gourd peel chutney is ready.
Notes
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You can replace green chillies by red chillies also. In this case color would be bright red.
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Peels should be roasted well till they shrink otherwise raw smell would ruin the taste.
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