Peechinga (Ridge Gourd) Chutney
Tamil vegetarian chutney
Servings Prep Time
5people 15minutes
Servings Prep Time
5people 15minutes
  • Peechinga : 2 nos (medium size) –
  • green chilli – 3nos
  • Red Chilli Powder : 2 tsp –
  • Salt : 1 – 2tsp
  • Cumin seeds : 1 tsp –
  • Coriander leaves : as reqd –
  • Tamarind pulp : to taste –
  1. Peel the peechinga.
  2. Cut the peechinga, coriander leaves and green chilli (if red chilli powder is not used) into pieces.
  3. Enter Step
  4. Heat some coconut / refined oil in a kadai.
  5. Then add the cumin seeds, after they splutter add green chilli (if not using red chilli powder, otherwise red chilli powder).
  6. And after 1 minute, add the cut and cleaned peechinga pieces and stir for4 – 5 minutes (till the pieces become soft).
  7. After the pieces turn soft, add the tamarind pulp and mix it gently, once done turn off the stove and keep the mixture to cool.
  8. After the mixture cools down, add some salt and cut coriander leaves to the mixture and grind it well in a mixer till it turns into a paste / chutney.
  9. Peechinga chutney is ready and it can be served as side dish to dosa / idly / uppuma etc. and this chutney is also a coconut – free recipe