Ridge Gourd Skin Chutney | Peerkangai Thol Chutney Recipe | Gluten Free and Vegan | Chutney Recipes by Masterchefmom

Hi Supermoms,

Rich in fibre and anti oxidants, the ridge gourd peel is edible and is so tasty. I use the flesh of the ridge gourd to make Masiyal and instead of wasting the peels, use them to make  Chutney and Thogayal. Making a chutney using the ridge gourd skin is a great idea. With just few ingredients and less than 10 minutes, the chutney is ready. Serve it along with your choice of tiffin.

I served it along with Tirunelveli Thavalai Adai. It was simply yummy.

Ridge Gourd Skin Chutney | Peerkangai Thol Chutney Recipe:

Preparation time : 10 minutes

Cooking time : 10 minutes

Serves : 4

1 cup = 250 ml cup

Ingredients :

peels of 2 medium size ridge gourd ( finely chopped)

1/4 cup roasted gram

1/4 cup fresh coconut ( chopped)

2 -3 dry red chillies ( adjust according to taste)

marble size  tamarind piece

1/2 teaspoon oil

salt to taste

For tempering :

1-2 teaspoons sesame oil

1/2 teaspoon mustard seeds 

1 sprig curry leaves ( roughly torn, optional)

Method :

1. Heat a  small pan with oil and add the finely chopped ridge gourd peel.

ridge gourd peels

2. Add salt and cook them over low flame till they become soft. 

3. Once cooled, transfer the cooked peels to the jar of a mixer.

4. Add the roasted gram, coconut, dry red chilies and tamarind piece.

5. Grind them to a chutney consistency by adding 1/4 cup of water.

Chef tip : Adjust water levels.

Your simple, healthy and tasty Ridge gourd peel chutney is ready to be enjoyed along with South Indian Tiffin or Rotis. 

Happy Cooking !

With love,

Masterchefmom