Normally, the peel of ridge gourd is thrown away, but my mum uses the peel to prepare a fiery chutney out of it. Ridge gourd peel chutney, known as ‘Dodkyachi Chutney’ in Marathi, works as a perfect accompaniment with regular Maharashtrian meals. The best part? It is extremely easy to make.
|Serves||Preparation Time||Cooking Time|
|4 People||10 – 15 Minutes||
10 – 15 Minutes
- Peeled skin of 2 ridge gourds
- 3-4 tsps of sesame seeds
- 5-6 tsps of dessicated coconut, shredded
- A pinch of sugar
- 3 green chillies, slit lengthwise
- 4-5 drops of lemon
- Salt to taste
- 5 -6 curry leaves (optional)
Dry roast sesame seeds, dessicated coconut, green chillies for 10 – 15 min on a round tava.
Fry peels on the pan till they get crispy. It will take approximately 9 – 10 minutes. Let it cool for a while.
Grind all the ingredients to coarse mix in a mixer.
Store this chutney in an air-tight container. This chutney will remain good for 15 days in the fridge.
Just like any other dry chutney, you can serve this chutney with with roti or chapati.