• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Simple Sumptuous Cooking
  • Recipes
  • About Me
  • Subscribe
  • Navigation Menu: Social Icons

    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
menu icon
go to homepage
  • Recipes
  • How To
  • About Me
  • Privacy Policy
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
  • subscribe
    search icon
    Homepage link
    • Recipes
    • How To
    • About Me
    • Privacy Policy
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
  • ×

    Home » Recipes » Chutney

    Ridge Gourd Chutney

    Published: August 11, 2021 · Modified: August 11, 2021 by Uma Raghupathi · This post may contain affiliate links · This blog generates income via ads · 10 Comments

    108 shares
    • Share
    • Tweet
    Jump to Recipe
    A bowl of ridge gourd chutney and topped with tempering is placed over the table.

    Here is a great way to use a naturally rich vegetable in dietary fibers, Vitamins, and naturally low in calorie content...The one and only Ridge Gourd!

    The easiest way by far is to prepare a simple chutney that can be ready in 30 minutes! So let's look at how we can prepare Ridge Gourd Chutney!

    This chutney, also known as "Beerakaya Pachadi," is a delicious accompaniment for dosa or sona masoori rice in the local dialect.

    A bowl of ridge gourd chutney is on the table this recipe
    Jump to:
    • About this recipe
    • Ingredients note
    • How to make this recipe
    • Common questions
    • Expert tips
    • You might also like
    • 📖 Recipe

    About this recipe

    Ridge Gourd Chutney is a recipe I learned from my Mom. I grew up eating this simple dish, but for some reason, I never bothered to try it until recently.

    Now that I know how simple it is to make and how healthy ridge gourd is, I like it even more.  I think this recipe is a godsend for me, so that I will share it with you all too.

    It takes less than 30 minutes to prepare and goes very well with rice as well as dosa.

    Ridge gourd chutney is also known as "Heerekai chutney" in Kannada and "Peerkangai thogayal" in Tamil. It only goes to show how popular the vegetable is all across South India.

    If you are wondering, Ridge gourd is the fruit of a subtropical vine that belongs to the cucumber family and is native to central and eastern Asia, including India.

    It's quite popular as a vegetable in various regional cuisines in Asia. For a chutney recipe like the one I am sharing, you will need a tender Ridge Gourd that is yet to ripen. So the trick is to pick the green ones. As they ripen, the skin becomes scaly and unfit for cooking.

    If you love flavorful chutney to pair with Dosa or even steamed rice, this is a must-try chutney for you. Other recipes that can prepare with this little subtropical vegetable are palya or stir fry and Sambar.

    I can assure you that, once you taste this chutney, you will become a huge fan of it, just like me.

    Try this recipe along with my recipe for beetroot stir fry and serve with hot steamed rice for a mouth-watering experience! 

    Ingredients note

    A table is with all the ingredients for chutney like ridge gourd, coconuts, spices.
    • Ridge gourd: Use the tender Ridge gourd for this chutney recipe. Tender ones have a kight green tint and the ridges do not appear dried.
    • Tamarind: Use tamarind pieces soaked in water or tamarind paste. If you are not able to get any tamarind, subsitute with 2 teaspoon lemon juice.
    • Grated coconut: I used frozen greated coconuts, thawed to room temperature before blending it with the cooked ridge gourd. Using fresh coconuts is even better if yoi have access to it.
    • Red chilies: Red chili gives the spicy note to the chutney and hence makes it one of the key ingredients. Green chilies are equally good to use in the ridge gourd chutney, if you prefer the aroma from green chilies better than the red ones.

    How to make this recipe

    peeled ridge gourd is on the cutting board.

    Wash the ridge gourd and peel the skin, as I have shown in the pictures. Be sure to peel only the thick ridges with a peeler or a sharp knife.

    A pot is with ridge gourd, tamarind and water over the heat.

    Slice them into a round shape and cook them in a cup of water with tamarind.

    A pot is with cooked ridge gourd.

    Once it is cooked, please switch off the heat and allow it to cool.

     A small pan is with spices and chilies over the heat.

    Place a pan over medium heat and drizzle 2 teaspoon coconut oil.

    As the oil heats up, add split black gram, coriander seeds, and red chilies and saute them until black gram turns golden.

    Add fresh curry leaves and turn off the heat(optional).

    A blender is with cooked ridge gourd, coconuts, and spices.

    Blend the cooked ridge gourd, grated coconut, sauteed black gram, and chilies to get a moderately smooth consistency.

    Add salt to taste and also add seasoning. Ridge Gourd Chutney is ready to serve.

    Common questions

    What recipes can be prepared from Ridge Gourd?

    There are several other options! You could make various Indian recipes with ridge gourds such as Sambar, Curry, Stir fry, and Dosa.

    How do you get the bitterness out of ridge gourd?

    Once you're done scraping off the ridges, slice the bitter gourd and remove all the big seeds from it before using it for cooking. This takes away all the bitterness. Unlike Cucumbers, the seeds are not edible in Ridge Gourd.

    Is Ridge Gourd good for health?

    Absolutely! Ridge Gourd is loaded with Iron, vitamins, and Dietary fibers. Its naturally succulent rind has very few calories despite all the nutrition it brings to the table.

    Expert tips

    • Use the tender ridge gourds that have a softcore. If the tender appears hardy with large seeds, you will have to discard the seeds before using it.
    • Taste the sliced ridge gourd at the beginning to make sure it is not bitter. Some times ridge gourd happens to be bitter and you will have no option but to discard that one.
    • As you prepare the Chutney, be sure to use the water left over from boiling Ridge Gourd, to lock in more flavor.
    • You could use green chilies insted of red chilies, if you have a preference in the type of flavor they contribute.
    • If you are using green chilies instead of red chillies, be sure to cook them along with Ridge Gourd.
    • Using coconut oil for tempering at the end will enhance the flavors from Chutney.
    • Leftover chutney can be stored in a refrigerator for up to a week.
    A bowl of ridge gourd chutney is on the table.

    You might also like

    • Carrot Chutney Recipe
    • Cabbage Chutney
    • Tomato Chutney For Dosa
    • Coconut Chutney For Dosa And Idli

    Did you love this recipe? Rate it five stars!
    And let me know what you loved about it in the comments.

    Follow me on social media Facebook, Instagram, and Pinterest.

    Just subscribe to my newsletter for more delicious vegan recipes such as this sent directly to your inbox.

    📖 Recipe

    A bowl is filled with ridge gourd chutney and topped with tempering.

    Ridge Gourd Chutney

    Uma Raghupathi
    Simple yet finger-licking Ridge Gourd Chutney. No onion, no garlic beerakaya Chutney recipe
    5 from 10 votes
    Print Recipe
    Prep Time:7 mins
    Cook Time:15 mins
    Total Time:22 mins
    Course :Side Dish
    Cuisine :Indian
    Diet :Hindu, Vegan
    Allergen :Dairy free, Soy free
    Difficulty :Easy
    Servings 4 people
    Calories 98 kcal

    Equipment

    • Blendtec Blender
    • Non Stick Pot

    Ingredients
      

    • 4 Cups ridge gourd - or use 1 large sized ridge gourd
    • Small lemon sized tamarind - or ½ tablespoon tamarind paste
    • 1 cup grated coconut
    • 3-4 red chilies
    • 5-8 curry leaves - optional
    • 1 tablespoon split black gram - urad dal
    • 1 teaspoon coriander seeds
    • 2 teaspoon coconut oil
    • 1 teaspoon mustard seeds
    • Salt to taste
    Prevent your screen from going dark

    Instructions
     

    • Wash the ridge gourd and peel the skin as I have shown in the pictures. Be sure to peel only the thick ridges, with a peeler or a sharp knife.
    • Slice them into a round shape and cook them in a cup of water with tamarind. Once it is cooked, switch off the heat and allow it to cool.
    • Place a pan over medium heat and drizzle 2 teaspoon coconut oil.
    • As the oil heats up, add split black gram, coriander seeds, and red chilies and saute them until black gram turns golden.
    • Add fresh curry leaves and turn off the heat. Now blend the cooked ridge gourd, grated coconut, sauteed black gram, and chilies to get a moderately smooth consistency.
    • Add salt to taste and also add seasoning.
    • Ridge Gourd Chutney is ready to serve.

    Notes

    • Use the tender ridge gourds that have a softcore. If the tender appears hardy with large seeds, you will have to discard the seeds before using them.
    • Taste the sliced ridge gourd at the beginning to make sure it is not bitter. Sometimes ridge gourd happens to be bitter and you will have no option but to discard that one.
    • As you prepare the Chutney, be sure to use the water leftover from boiling Ridge Gourd, to lock in more flavor.
    • You could use green chilies instead of red chilies if you have a preference for the type of flavor they contribute.
    • If you are using green chilies instead of red chilies, be sure to cook them along with Ridge Gourd.
    • Using coconut oil for tempering at the end will enhance the flavors from Chutney.
    • Leftover chutney can be stored in a refrigerator for up to a week.
    Note: The nutrition values I show here are my best estimates. Please be sure to check your preferred nutrition calculator, if you are reliant on accurate calculations in your diet. 

    YOUR OWN NOTES

    Click here to add your own private notes.

    Nutrition

    Serving: 4g | Calories: 98kcal | Carbohydrates: 7g | Protein: 2g | Fat: 7g | Saturated Fat: 6g | Sodium: 6mg | Potassium: 133mg | Fiber: 3g | Sugar: 2g | Vitamin A: 295IU | Vitamin C: 59mg | Calcium: 13mg | Iron: 1mg

    Nutritional information is an estimation only.

    Tried this recipe?Mention @simplesumptuouscooking or tag #simplesumptuouscooking!
    Subscribe to my email list and get my Free E book Instant Pot Vegan Recipes.

    « How To Cook Sorghum
    Carrot Milkshake (Vegan) »

    Reader Interactions

    Comments

    1. Jagruti's Cooking Odyssey

      September 02, 2021 at 8:49 am

      Surprisingly ridge gourd chutney is one of my favorites, such a healthy and flavourful. Love it with thepla.

      Reply
    2. Vandana

      August 30, 2021 at 8:59 pm

      Wow never thought of making chutney using ridge gourd. It sounds so interesting can't wait to try it. Thanks for sharing this recipe.5 stars

      Reply
    3. Pavani

      August 26, 2021 at 8:26 am

      What a healthy and delicious chutney this is with ridge gourd. Thank you for the detailed recipe, I can't wait to try it for my family.5 stars

      Reply
    4. amrita

      August 17, 2021 at 9:58 pm

      Ridge gourd chutney sounds really interesting. I have never tried it but this looks so delectable and I am definitely going to try this recipe.5 stars

      Reply
    5. Seema Sriram

      August 15, 2021 at 9:05 pm

      This chutney is very interesting. Most of the time we make ridgegourd peel chutney so never really thought We could use the actual whole vegetable. The second was the coriander seeds. I will surely try it when I get some ridgegourd here.5 stars

      Reply
    6. Mayuri Patel

      August 15, 2021 at 7:32 pm

      Ridge Gourd Chutney looks so yummy and definitely it is a different kind of condiment to enjoy. I sometimes make it using the peel only. Now will have not try out this recipe using the vegetable.5 stars

      Reply
    7. Bless my food by Payal

      August 13, 2021 at 11:18 pm

      One such delicious chutney recipe, everyone would love to try. Ridge gourd is tried in many other ways but never a chutney. Thanks for sharing this delicious recipe.5 stars

      Reply
    8. Hema

      February 20, 2020 at 4:30 am

      I liked your version of heerekai chutney. I remembered my mother 🙂 Thanks5 stars

      Reply
      • Uma Raghupathi

        February 20, 2020 at 4:32 am

        Thanks Hema! Happy to know that it made you happy:)

        Reply
        • Avin Kohli

          August 16, 2021 at 3:52 am

          Lovely recipe. South India is famous for its chutneys and this one is so healthy.5 stars

    Leave a Comment Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    A women standing in front of a mountain

    Hello friends! My name is Uma and I am a vegan. But that's not all - I am also a mom.

    If you're curious about what being a vegan entails or just want to try some new recipes, keep reading! I'll share some of my favorite dishes with you.

    More about me

    My Cookbook

    cookbook displaying on white back ground

    Popular Recipes

    • Wheat Flour Dosa
    • Mushroom Masala Recipe
    • Potato Kurma For Chapathi, Biryani, Poori
    • Cauliflower Sabzi
    • Cucumber Pineapple Smoothie
    • Watermelon Pineapple Smoothie

    Eat What You Want!

    • Vegan Mango Ice Cream
    • Mini Mango Cheesecake (No Bake)
    • Chocolate Chip Cookies Without Brown Sugar
    • Easy Vegan Honey Cake Recipe
    • Vegan Creamy Mushroom And Broccoli Pasta
    • Veg Hakka Noodles
    • Vegan Butter Chicken
    • Palak Tofu Recipe (Instant Pot &Stovetop)

    Footer

    ↑ back to top

    About

    • Privacy Policy
    • Accessibility Policy

    Newsletter

    • Sign Up! for emails and updates

    Contact

    • Contact

    AS AN AMAZON ASSOCIATE I EARN FROM QUALIFYING PURCHASES.

    COPYRIGHT © 2021 - 2022 SIMPLE SUMPTUOUS COOKING

    108 shares