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  • Culinary Aromas

Ridge Gourd Peel Chutney Recipe | Turai Ke Chilke ki Chutney | Heerekai Sippe Chutney

Updated: Nov 17, 2020

Ridge gourd is one of my favorite vegetables. I make many delicious dishes out of ridge gourd such as curry, bhajji (fritters), kootu (a dish with moong/chana dal), dosa (have you heard of this?), and chutney. I never waste it’s peel too since it is edible and can be turned into a lip-smacking chutney! So, no part of this vegetable goes waste.

Like bottle gourd, ridge gourd is very high in water content and Vitamin C. Ridge gourd is rich in fiber, antioxidants, Vitamin B6, Vitamin A & iron content. It improves immunity, removes toxins from the body and is a great metabolism regulator.

This chutney goes very well with akki rotti, ragi rotti, any type of dosa and idli.



  • Peel of 2 Ridge gourd

  • 1 tsp Jeera/Cumin

  • 1 tsp Coriander/Dhania seeds

  • 2 tbsp Oil

  • 2 - 3 Green chilli or as needed

  • 2 tbsp Coconut

  • A small lemon sized tamarind

  • 1 tsp salt or as needed

For tempering

  • 2 tsp Oil

  • 1 tsp Mustard seeds

  • ¼ tsp Asafoetida/Hing

  • 6 - 7 curry leaves

  • 1 tsp urad dal

  • 1 - 2 dry red chili


  • Wash the ridge gourd well and remove the ridges.

  • Peel the ridge gourd. We will use these peels to make the chutney.

  • Warm 2 tbsp oil. Add the ridge gourd peels and cook until soft. It will shrink in size to almost half.

  • To that add Jeera, Coriander seeds, chopped green chili. Roast until it turns aromatic.

  • Turn off the flame. Keep it aside to cool.

  • Now, transfer all of the above to a blender.

  • Add coconut, tamarind, and salt. Blend it into a coarse paste.

  • Prepare seasoning with oil, mustard seeds, hing, curry leaves, urad dal, and red chili. Add the seasoning to the chutney.

Enjoy with your favorite - hot idli, dosa, akki rotti, ragi rotti.


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