Ridgegourd Chutney


Ridgegourd Chutney

Chutney made with Ridgegourd(Peechinga)
Prep Time 30 minutes
Total Time 30 minutes
Cuisine Tamil
Servings 4 people



  • Wash and clean ridgegourd and cut into small pieces along with skin, after removing the outer nerves alone.
  • Fry the cut ridgegourd in 1 tbsp of oil, till the water content in it is completly evaporated. Keep it aside.
  • Fry the dessicated coconut till light brown along with garlic, ginger and chilly and keep it aside.
  • Fry Bengal gram, black gram without oil and keep it aside too.
  • Grind together the fried coconut, fried bengal gram, fried black gram and fried chilles together.
  • Add tamarind pulp, ridgegourd, salt into the ground mixture and grind once more.
  • Finally, add coriander leaves and curry leaves and grind coarsely once more.
  • Remove the chutney to a glass or ceramic bowl.
  • Garnish with sauted mustard seeds and curry leaves.
  • :- Serve with idli, dosa and chappathi. :- For diabetic and B.P patients avoid coconut and reduce oil.
Tried this recipe?Let us know how it was!

Response (3)
  1. B
    Bees January 4, 2007

    Oh this was ultimate! I liked this chutney a lot. Should try recipe. Goes good with hot rice and it was something very different!!!!

  2. S
    Shylu September 1, 2005

    This chutney was something very different. i like it a lot. Its good with hot plain rice. Should try receipe

  3. c
    ciju June 3, 2004

    dont forget to try to out this chutney ridge gourd is same as chinese okra

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