Ridge gourd chutney recipe | heerekai chutney recipe

 The taste of chutney prepared using the vegetables are so heavenly and healthy. Simple yet finger-licking chutneys can be prepared using any vegetable of your choice. Today I am sharing the Ridge Gourd /heerekayi chutney recipe here. You might have eaten the chutney using the ridge gourd peels, here i am using the whole vegetable. It is a must try chutney goes well with hot rice with little coconutoil.

INGREDIENTS:
SERVES : 3

• 1 medium size ridge gourd (heerekai)

• 1 green chilli (add as your taste)

• 1/12 dried red chilli

• 1 tsp coriander seeds

• small gooseberry size tamarind

• 1 cup grated coconut

• ½ tsp rock salt

• 1 cup water

for chutney tempering:

• 2 tbsp oil

• ½ tsp mustard

• 1 tsp urad dal

METHOD:

• firstly, remove the skin of the ridge gourd (heerekai) and cut it into pieces.

• In a vessel add chopped ridge gourd (heerekai), 1 green chilli( if you want more spicy you can add more),  11/2 red chillies, 1 tsp coriander seeds,  1 small gooseberry size tamarind,  1 cup water. Bring it to boil.

• Boil for 10 min or until ridge gourd turn soft.

• Once it cools completely,  transfer it to the blender. Add 1 cup coconut, ½ tsp salt.grind to a coarse paste. No need to add water.

• now prepare the tempering, by heating 2 tsp oil.

• add ½ tsp mustard, 1 tsp urad dal , splutter the tempering.

• finally, pour over heerekai chutney or ridge gourd chutney and enjoy with hot steamed rice.