South Indians relish these chutneys traditionally mixing with steaming rice and ghee/coconut/til oil, but they can also be paired with dosas, idlis and starters too.

Dish Type: South Indian Side Dish 

Preparation Time: 10 min

Cooking time: 15 min

Serves: 5 persons


Ridge gourd                1 no. (about 10” long)

Black gram dhal          2 tsps

Green chillies              3 nos.

Tamarind paste           1 tsp

Raw coconut grated    ¼ of a coconut

Coriander leaves         1 cup

Salt to taste                 1 tsp (approx.)

For seasoning

Mustard seeds                        1/2 tsp

Asafoetida                   A pinch

Curry leaves                Few


Wash ridge gourd. Peel the skin and chop the gourd into small pieces.

Transfer this to a vessel. Add tamarind, slit geen chillies, salt and little water to this. Let it boil for 5 to 7 min. till the gourd pieces turn soft.

Drain the water and let the contents cool. Keep the water for later use.

Now grind the above contents in a mixie together with raw grated coconut and coriander leaves to a not so smooth consistency.

Transfer it to a bowl. The drained water can now be used to remove the remaining contents in the mixie jar.

For seasoning, heat a tsp of oil in a kadai on low flame. When heated add mustard seeds. When it crackles, add curry leaves. Switch off the burner.

Now add asafoetida immediately and pour this seasoning over the ground mixture in the bowl.

Ridge gourd chutney is now ready.


Chutney can also be prepared using the skin of ridge gourd. So, preserve the peels and try doing it following the same procedure as mentioned above.

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