Ridge Gourd Peel Chutney

Ridge Gourd Peel Chutney

I had never imagined that a spicy, tangy chutney could result from the peel of a ridge gourd. I tried it out for myself and was delighted by the outcome - an instant pep-up to a simple meal of rice, dal and vegetables and superb also with ragi dosas.


Use the peel of a tender ridge gourd, which is not stringy and fibrous.


A lot of the nutritious elements are contained in the peels of fruits and vegetables, which we mindlessly throw away. So the next time you're about to discard the ridge gourd peel, think again. And just keep 'em guessing...coz it's difficult to tell what this chutney was made of until you disclose the ingredients. 

What you need:

Peel of a tender ridge gourd

1 tbsp urad dal

3 dry red chillies

1/2" piece of ginger

A pinch of cumin seed

1 sprig of curry leaves

A small ball of tamarind

1 tablespoon oil

Salt to taste.

Boil the ridge gourd peel in a cup of water, to which a pinch of salt has been added, for about five minutes. Heat oil in a small pan and fry the urad dal till light brown. Add the red chillies and cumin seed, giving it all a quick stir. Then add the curry leaves. Stir. Remove from heat. Cool completely and grind with the drained peel, tamarind, ginger and salt to taste.