Ridge Gourd Chutney Recipe (Heerekai Chutney)

5 from 4 votes

Ridge Gourd Chutney is a healthy and tasty chutney made using ridge gourd pulp and few other spices.

Course Side Dish

Cuisine Indian, South Indian

Keyword heerekayi chutney, ridgegourd chutney

Diet Gluten-Free, Vegan, Vegetarian

Method Stovetop

Prep Time 5

Cook Time 10

Total Time 15

Servings

Calories 29kcal

Author Bhavana Patil

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.

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.