Ridge Gourd Chutney – Andhra Style Chutney

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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.

Ridge Gourd Chutney - Andhra Style Chutney
Ridge Gourd Chutney – Andhra Style Chutney

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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Moreover, try some of our other recipes

Andhra Style Tamarind Okra – Tamarind Bhindi

Andhra Stuffed Eggplant – Spicy Stuffed Eggplant Curry

 

Ridge Gourd Chutney – Andhra Style Chutney

Shilpa
This Ridge Gourd Chutney – Andhra Style Chutney is a delicious low-carb recipe, made with blended ridge gourd and a few spices!
Prep Time 5 mins
Cook Time 20 mins
Total Time 25 mins
Course Side Dish
Cuisine Andhra, Indian
Servings 6

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

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.

Notes

This dish is very spicy. On a scale of 1 to 5 i would place it at 4 in terms of spice levels. You can reduce the green chili or increase it on basis of spice tolerance.
Keyword Beerakaya pachadi, Heerekai Chutney, Heerikai chutney, Ridge Gourd Chutney, Turai Chutney
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AboutFastCurries

My name is Shilpa Tiku. I am a foodie and love experimenting with different cuisines. Originally a Kashmiri, born in Mumbai and currently live in Dallas.

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