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Monday, July 29, 2013

       When I was in Chennai, the last day before we left to Singapore, some how we found time to go to Phoenix Market city (Phoenix mall). After roaming and shopping, we felt like having a snack break and found the restaurant “Namma Veedu Vasantha bhavan” there and thought of giving it a try. Aj had dosa and as usual he only had it with sambar and left all the 3 chutneys. I just tasted the green chutney and the taste and flavour was so familiar to me and Vj felt the same. But I could not instantly recollect it what it is. Then I recognised that it is similar to ridge gourd gravy I make. So before I left the restaurant, I asked one of the person in their kitchen and to my surprise he said its ‘Mint chutney’. But still I wanted to try my version of ridge gourd chutney and did it last month for idli. It was really a good accompaniment for idli dosa. And I was happy that I got a new side dish for idli, dosa. So you can try as well, for a change and make everyone keep guessing what kind of chutney it is.

Ridge gourd chutney recipe

Recipe Cuisine: Continental  |  Recipe Category: Breakfast
Prep Time: 10 mins    |  Cook time: 10 mins    Serves: 2


Ridge gourd / Peerkangai - 1

Onion - 1

Tamarind - Small marble size

Green chillies - 8

Asafoetida - 1/4 tsp

Salt - As needed

To temper

Oil - 1 tsp

Mustard - 3/4 tsp

Urad dal - 1 tsp

Asafoetida - A pinch

Curry leaves - 1 sprig


  1. Peel the skin of the ridge gourd and chop into small pieces, onions too into chunks and slit green chillies. Heat kadai with a tsp of oil. Fry onion till transparent along with green chillies and asafoetida.1-chutney 
  2. Add the chopped ridge gourd and salt. Mix well and cook covered for 4 minutes or until the peerkangai softens, gets cooked and reduce in volume.2-chutney 
  3. Cool completely and grind smoothly with tamarind (microwave for 10 sec after soaked in water to soften it). Temper with the items under the table ‘To temper’ table and mix well.3-chutney
    • You can add a fist full of either mint leaves or coriander leaves while frying ridge gourd for a twist.
    •   Asafoetida is the star ingredient, so add it as mentioned.
    • Add lots of green chilli. If you reduce it wont be enough or will be bland.

Serve with hot idli or roast ghee dosa, tastes great and delicious, more over, you are consuming the veggie!


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  1. Yummy n interesting chutney Raji...

  2. u beleive it or not i just finished the photo shoot of this chutney !!!!instead of green chilly i used red !!! lovely bowl

  3. hmm...yummy chutney, it will taste great with soft idlis..

  4. simple and unique chutney....

  5. good one.. i love tis one too

  6. i make a similar one but add sesame seeds. just for an extra kick. love the consistency of yours though, will try it this way next time :)

  7. We make a similar ridge gourd chutney for rice,never tried it with idli/dosa though

  8. I make ridge gourd whenever i find it. And this chutney is common in my table too. I add a bit of coconut and coriander to this and no onions. Will give this version a shot soon

  9. Never tried chutney with peerkangai, always make thogaiyals only. Perfect one to include veggies in chutneys , esp the veggies which they wont eat. Love to give this a a try

  10. Raks, do you buy a bowl and then find a napkin that matches it? So pretty, this looks!

    1. Haha, no way Arch... Everything bought separately. in fact, the napkin is a gift from Sharmilee :)

  11. I do this but also with skins.. looks yum! Love the cup and matching napkin

  12. this is one of my fav chutneys.. Very elegant shots :)

  13. Good chutney my way is little different I will try ur way I like green color chutneys

  14. I make this for chapatis very often and love it..love your picture..so pretty- the props too!!!

  15. Nice variation chutney recipe...good one!

  16. Never knew about this. It is always ridge gourd skin chutney for us !! This is a nice way to make my hubby eat the veggie as he is not a great fan of it :) And u do have an awesome collection of cute lil cutlery !!

  17. Raks, Love your blog...:) I used to do this recipe but in a different way. Instead of tamarind I will use tomato and add water to make it as a sambar(kothsu) consistency so that Kids love it. Even with Chayote(Chow chow) we can make similar chutney/kothsu.

  18. i have always made ridge gourd kadalai paruppu(horse gram) thogayal only.!!
    this is a nice variation, i must give a try :)
    Raks, all ur recipes and the pics accompanied for each steps are sooo elaborative and drooling..!! Plz dont stop blogging :P
    i love cooking and now with ur new recipes, i'm trying my hands on those i havent done before :) thanks to u.!!

  19. Thanks for sharing this recipe. We grew ridge gourds for the first time this year with seeds my husband brought back from India. Since I was not familiar with this vegetable, I searched the web for recipes. I enjoyed this chutney and shared it with middle school students working on a school garden.
    Erin Kelkar http://kelkarkitchen.blogspot.com/

  20. My chutney was very bitter.. why did this happen? how to select ridgegourd?

    1. Either your ridge gourd was not cooked properly or you have not balanced the spice leve, tanginess and salt. Please ensure that next time, Ridge gourd if its young then its fine.

  21. I made this today to go with dosas. It turned out awesome! Hats off to you for inventing this recipe just by tasting a chutney in a restaurant. Love your site ! Thank you so much!


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