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+ servings
A bowl of heerekai chutney and topped with tempering
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5 from 3 votes

Ridge Gourd Chutney | Heerekai Chutney 

Simple yet finger-licking Ridge Gourd Chutney. No onion, no garlic Chutney recipe
Prep Time7 mins
Cook Time15 mins
Total Time22 mins
Course: Side Dish
Cuisine: Indian
Servings: 5 people
Calories: 98kcal
Author: Uma Srinivas


  • 2 medium sized ridge gourd
  • Small lemon sized tamarind or ½ tbsp tamarind paste
  • ½ cup grated coconut
  • 3-4 red chilies
  • 5-8 curry leaves optional
  • 1 ½ tbsp split black gram urad dal
  • 1 tsp mustard seeds
  • 2 tsp coconut oil
  • Salt to taste


  • Wash the ridge gourd and peel the skin as I have shown in the picture
  • Slice them and cook in boiling water with tamarind. Switch off the heat and allow it to cool.
  • Place a pan over medium heat and drizzle 2 tsp coconut oil.
  • As the oil heats up, add split black gram 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.


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. 


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