Peechinga (Ridge Gourd) Chutney
Tamil vegetarian chutney
Peechinga : 2 nos (medium size) –
green chilli –
: 2 tsp –
: 1 –
: 1 tsp –
Coriander leaves : as reqd –
pulp : to taste –
Peel the peechinga.
Cut the peechinga, coriander leaves and green chilli (if red
is not used) into pieces.
in a kadai.
Then add the
, after they splutter add green chilli (if not using red
, otherwise red
And after 1 minute, add the cut and cleaned peechinga pieces and stir for4 – 5 minutes (till the pieces become soft).
After the pieces turn soft, add the
pulp and mix it gently, once done turn off the stove and keep the mixture to cool.
After the mixture cools down, add some
and cut coriander leaves to the mixture and grind it well in a mixer till it turns into a paste / chutney.
Peechinga chutney is ready and it can be served as side dish to dosa / idly / uppuma etc. and this chutney is also a
– free recipe