This Ridge Gourd Chutney – Andhra Style Chutney is a delicious low-carb recipe, made with blended ridge gourd and a few spices! I love the flavor the curry leaves and mustard seeds give to this chutney. This is a traditional Andhra style dip. I got this recipe from my neighbors mom who was visiting us from Andhra Pradesh. Here is a link that highlights the benefits of ridge gourd.
Ingredients needed for Ridge Gourd Chutney – Andhra Style Chutney
Ridge gourd, oil, green chilies, salt, tamarind concentrate, cumin seeds, garlic cloves, black gram lentils, mustard seeds, chana dal, whole dried red chilli peppers, curry leaves and cumin seeds.
Method –
First, coarsely peel the ridge gourd. Only the hard parts. The peel needs to be intact. Chop to 2 to 3 piece circles with skin intact (7 and 1/4 cups chopped).
Second, on medium heat, on a pan add 1 tbsp oil. Then add in green chillies. Cover and cook for 3 to 4 minutes. Take them out and set aside. Turn off heat.
Third, on medium heat in the same pan add in the chopped ridge gourd. Cover and cook on low heat. Cook until softened for about 10 minutes. Then open the lid and increase heat to medium-high until all the water is evaporated. Turn off heat at set aside.
Finally, further, in a blender add in green chilies, tamarind concentrate, cumin seeds, cloves. Blend. Then add in the sautéed ridge gourd and blend. Furthermore, transfer to a bowl and set aside.
Tempering
First, in a small pan add 2 tbsp oil on medium heat. Second, add in urad dal, mustard seeds, chana dal, whole dried red chili peppers, curry leaves, cumin seeds. Further, once they splutter turn off the heat. Finally, add the tempering to the blended ridge gourd. Further, enjoy as a side to idli or dosa or with rice.
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Ridge Gourd Chutney – Andhra Style Chutney
Ingredients
- 3 ridge gourds, long (7 and 1/4 cups chopped)
- 20 grams green chillies (roughly 12 to 14 small, you can reduce if you don't want very spicy)
- 3/4 tbsp salt
- 2 tbsp tamarind concentrate
- 1 tsp cumin seeds
- 2 garlic cloves
- 1 tbsp oil
Tempering
- 2 tbsp oil of choice
- 1 tsp black gram lentils (urad dal)
- 1/2 tsp mustard seeds (rai)
- 1 tsp chana dal (split chickpeas)
- 1 whole dried red chili peppers
- 2 sprigs curry leaves (10 leaves)
- 1/2 tsp cumin seeds
- 2 minced garlic cloves
Instructions
- Coarsely peel the ridge gourd. Only the hard parts. The peel needs to be intact. Chop to 2 to 3 piece circles with skin intact (7 and 1/4 cups chopped). Discard the edges.
- On medium heat, on a pan add 1 tbsp oil. Then add in green chillies. Cover and cook for 3 to 4 minutes. Take them out and set aside. Turn off heat.
- On medium heat in the same pan add in the chopped ridge gourd. Cover and cook on low heat. Cook until softened for about 10 minutes. Then open the lid and increase heat to medium-high until all the water is evaporated. Turn off heat at set aside. Let it cool.
- Further, in a blender add in the sautéed green chilies, tamarind concentrate, cumin seeds, and 2 garlic cloves. Blend. Then add in the cooked ridge gourd and blend. Transfer to a bowl and set aside.
Tempering
- In a small pan add 2 tbsp oil on medium heat.
- Then add in urad dal, mustard seeds, chana dal, whole dried red chili peppers, curry leaves, cumin seed, and minced garlic cloves. Once they splutter turn off the heat.
- Add the tempering to the blended ridge gourd. Enjoy as a side to idli or dosa or with rice.
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