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A bowl is filled with ridge gourd chutney and topped with tempering.
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5 from 10 votes

Ridge Gourd Chutney

Simple yet finger-licking Ridge Gourd Chutney. No onion, no garlic beerakaya Chutney recipe
Prep Time7 mins
Cook Time15 mins
Total Time22 mins
Course: Side Dish
Cuisine: Indian
Diet: Hindu, Vegan
Allergen: Dairy free, Soy free
Difficulty: Easy
Servings: 4 people
Calories: 98kcal

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

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. 

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