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Home » Recipes » Side Dishes

Ridge Gourd Chutney Recipe (Heerekai Chutney)

Sep 19, 2022. by Bhavana Patil. 6 Comments | This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases.

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Ridge Gourd Chutney Recipe (Heerekai Chutney) is a healthy and tasty chutney made using ridge gourd pulp and a few other spices. Ridge gourd is known as turai in Hindi, Heerekai in Kannada, beerakai in Telugu, peechinga in Malayalam, and peerkangai in Tamil. So if you're bored of regular chutney for your morning breakfast or try to include more veggies for your picky eater at home, then try this heerkai chutney.

ridge gourd chutney served in a bowl topped with tempering
Ridge Gourd Chutney |Heerekai Chutney

Apart from the regular coconut, tomato, onion, capsicum peanut chutney, I prepare this chutney for idli and dosa or chapati. It can be kept in the fridge and used for 2-3 days.

There are many variations for this ridge gourd chutney. Some make this using the ridge gourd peel, only if I get organic, then I make this chutney with the peel. I have used my Mom's recipe. Trust me, you would never know its ridge gourd/heerekai inside this chutney.

Health Benefits Of Ridge Gourd

  • Anti-inflammatory Effects.
  • Antimicrobial Benefits.
  • Allergy Protection.
  • Helps In Weight Loss.
  • Digestive and Liver Benefits.
  • Regulates Sugar Levels.
  • Boosts The Immune System.

How to Make Ridge Gourd Chutney

Keep all the ingredients ready for making the chutney.

Ridge Gourd Chutney Ingredients

Take a pan, add oil. Once the oil is hot, add urad dal and fry till they turn light brown.

step to saute urad dal in oil

Then add green chilies, garlic, tamarind, saute for another 1 minute, and put it in a blender.

step to saute garlic chilies and tamarind

Now fry chopped ridge gourd in half a teaspoon of oil until it turns light brown, and keep aside until it cools down.

step to cook ridge gourd pieces till soft

Then grind together everything along with salt, jaggery to a coarse or smooth paste according to your preference. [Note: My mom makes it coarse every time.]

step to blend chutney ingredients in a blender till smooth

Add the tempering to the chutney and serve with idli, dosa, rice, or roti.

This is a healthy and tasty chutney made using ridge gourd pulp and few other spices

Tips & Variations

  • Urad dal gives thick consistency to the chutney. You can replace urad dal with Chana dal for this recipe.
  • Don't add any water to grind, the moisture from the veggies is enough to grind.
  • You can replace green chilies with red chilies.
  • Only if you get Organic ridge gourd, use the peel else, try to avoid adding it since there are chances of pesticides on the peel.
  • Use organic ingredients wherever possible.

More Chutney Recipes

  • Onion Tomato Chutney
  • Coconut Chutney
  • Peanut Chutney
  • Raw Mango chutney
  • Walnut Chutney
  • Mint Peanut Chutney
Tried this recipe?Don’t forget to give a ★ rating below
Ridge Gourd Chutney served in a bowl topped with tempering and ridge gourd on the side

Ridge Gourd Chutney Recipe (Heerekai Chutney)

Bhavana Patil
Ridge Gourd Chutney is a healthy and tasty chutney made using ridge gourd pulp and few other spices.
5 from 4 votes
Print Recipe Pin Recipe
Servings: 3
Calories : 29
Course: Side Dish
Cuisine: Indian, South Indian
Diet: Gluten-Free, Vegan, Vegetarian
Method: Stovetop
Prep Time : 5 minutes
Cook Time : 10 minutes
Total Time : 15 minutes

Ingredients
  

  • measuring cup used 1 cup = 250ml
  • 1 cup Roughly chopped ridge gourd with skin
  • 1 teaspoon urad dal
  • 2 green chilli
  • ½ inch tamarind
  • 3 cloves garlic
  • ½ teaspoon organic jaggery (optional)
  • ½ teaspoon oil

For Tempering:

  • 1 teaspoon oil
  • ½ teaspoon mustard seeds
  • 5-6 curry leaves
  • 1 pinch asafoetida (hing)

Instructions
 

  • Take a pan, add oil. Once the oil is hot, add urad dal and fry till they turn light brown.
  • Then add green chilies, garlic, tamarind, saute for another 1 minute, and put it in a blender.
  • Now fry chopped ridge gourd in a half a teaspoon of oil until it turns light brown and keep aside until it cools down.
  • Then grind together everything along with salt, jaggery to a coarse or smooth paste according to your preference. [Note: My mom makes it coarse every time.]
  • Add the tempering to the chutney and serve with idli, dosa, rice, or roti.

Video

Notes

  • Urad dal gives thick consistency to the chutney. You can replace urad dal with Chana dal for this recipe.
  • Don't add any water to grind, the moisture from the veggies is enough to grind.
  • You can replace green chilies with red chilies.
  • Only if you get Organic ridge gourd, use the peel else try to avoid adding it since there are chances of pesticides on the peel.
  • Use organic ingredients wherever possible.
 
Note:Nutrition values are my best estimates. If you rely on them for your diet, use your preferred nutrition calculator.

Nutrition

Serving: 1tablespoonCalories: 29kcalCarbohydrates: 1.5gProtein: 0.5gFat: 2.3gCholesterol: 0mgSodium: 2.8mgPotassium: 27.3mgFiber: 0.7gVitamin A: 8610IUVitamin C: 2.7mgCalcium: 67mgIron: 0mg
Keyword heerekayi chutney, ridgegourd chutney
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22 shares

Reader Interactions

Comments

  1. Priya says

    April 23, 2020 at 5:38 pm

    5 stars
    Thanks for this recipe , Bhavana! I generally do not like heerekayi and was looking for some recipe that can help me get over that. This chutney recipe is a winner!!
    I modified by adding grated coconut to it. Was yum!

    Reply
    • bhavana says

      April 23, 2020 at 7:04 pm

      Whoo! glad you liked it.This is my moms style recipe..Last time i tried adding 2 tablespoons of roasted peanuts it was great.Will try adding grated coconut next time.Thanks Priya!

      Reply
      • Sumita Pai says

        June 29, 2022 at 6:10 am

        5 stars
        Hi ! We made this today and loved it ! Added roasted peanuts after reading the above comment. Thanks !

        Reply
        • Bhavana Patil says

          July 06, 2022 at 10:49 am

          Hi Sumita, I am glad you liked the recipe...yeah addition of roasted peanuts makes it more tasty.

          Reply
  2. Karen Vasudev says

    January 26, 2022 at 3:50 pm

    I have made this recipe a couple of times using red chilies, urad dal and roasted chenna dal. I also add some methi seeds and just fry the heerekayi along with the vaggarne. I also added some tamarind paste while frying the veggies. I let it cool, put in the grinder along with some coconut. Came out really good. Thanks
    Karen

    Reply
    • Bhavana Patil says

      January 27, 2022 at 5:53 pm

      Hi Karen, Thank you for trying my recipes and sharing your feedback. Will try adding methi seeds next time.

      Reply

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