Tuesday, June 28, 2011

Gosale Shire Chutney (Ridge gourd peel Chutney)

This is one of our favorite chutney. I don’t like ridge gourd but still get them just for its peel and make some curry with the inner part of the vegetable which my husband eats:-) Initially we used to stay in a place where it is hard to get Indian vegetables. So this chutney was not made that often but never return without this, if we go to any Indian store. So I would tell this is one chutney that everyone has to try. Definitely you will fall in love with it just as I did!! It’s so delicious that sometimes I eat as it is or sometimes eat with just plain white rice and little bit of curd! Its heaven!! And not to forget the yummy chutney my amma used to make. I think this much is enough for all of you to try it out once!!:) Now let’s see how to prepare this-

Ingredients :
  • Ridge gourd peel- From a single big one (only the green part. Remove the dry sharp edges,if any)
  • Grated Coconut (fresh/frozen)- 3/4 cup
  • Green Chillies- 2-3
  • Tamarind- a small ball (goose berry sized)
  • Cumin/jeera- 1 tsp
  • Mustard seeds- 1 tsp
  • Curry leaves- few
  • Asafoetida- ¼ tsp
  • Oil- 2 Tbsp
  • Salt- To taste
Procedure :

Heat oil and then add mustard seeds. Once it starts spluttering, add cumin seeds, curry leaves, asafoetida and fry for few seconds. Then add chopped green chillies and grated coconut and fry for few minutes. Now add the Ridge gourd peels and mix well. Continue frying for 10 more minutes. The coconut should turn pale brown and now you start getting the aroma of the fried coconut.

Now add 1/2 – 3/4 cup of water and cook it on medium flame for 10 minutes. Once you see that the peel is cooked, turn off the flame (if you feel the peel is still hard, then pour little water and cook for a while). Allow it to cool. 
Then grind it along with tamarind and salt. Add water if required (don’t make it too watery). See that you don’t grind it into a fine paste. Transfer into a bowl.

This chutney goes well with dosa, chapathi, idlis, and rice. Above  measurement is for serving two people.


  1. You must add Urad Dal (1 tbsp) while frying mustard. It tastes more amazing if you can imagine!!

  2. Thanks for the suggestion. Will try it next time I make it ;)