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Ridge Gourd Chutney - Andhra Style Chutney

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

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

Method
 

  1. 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.
  2. 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.
  3. 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.
  4. 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
  1. In a small pan add 2 tbsp oil on medium heat.
  2. 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.
  3. 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.