Bottle Gourd Peel Chutney | How to make Bottle Gourd Peel Chutney

By Zeenath Amaanullah  |  7th Sep 2016  |  
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  • Bottle Gourd Peel Chutney, How to make Bottle Gourd Peel Chutney
Bottle Gourd Peel Chutneyby Zeenath Amaanullah
  • Prep Time

    5

    mins
  • Cook Time

    15

    mins
  • Serves

    6

    People

59

0





About Bottle Gourd Peel Chutney Recipe

It's a yummy variation that absolutely goes well with dosas, idlis, parathas and even plain rice.

Bottle Gourd Peel Chutney is an authentic dish which is perfect to serve on all occasions. The Bottle Gourd Peel Chutney is delicious and has an amazing aroma. Bottle Gourd Peel Chutney by Zeenath Amaanullah will help you to prepare the perfect Bottle Gourd Peel Chutney in your kitchen at home. Bottle Gourd Peel Chutney needs 5 minutes for the preparation and 15 minutes for cooking. In the BetterButter app, you will find the step by step process of cooking Bottle Gourd Peel Chutney. This makes it easy to learn how to make the delicious Bottle Gourd Peel Chutney. In case you have any questions on how to make the Bottle Gourd Peel Chutney you can comment on the page below. The "What's cooking" feature on the BetterButter app can help you connect with our home chefs like Zeenath Amaanullah. Bottle Gourd Peel Chutney will surely satisfy the taste buds of your guests and you will get compliments from your guests.

Bottle Gourd Peel Chutney

Ingredients to make Bottle Gourd Peel Chutney

  • Peel of 1 medium sized bottle gourd
  • Bengal gram about 2 tbsp
  • peanuts about 2 tbsp
  • tamarind pulp about 2 tbsp
  • salt to taste
  • green chillies about 4
  • curry leaves a handful
  • cumin seeds 1 tsp
  • garlic pods about 3
  • Dry red chillies about 3
  • oil- about 1 tbsp (to saute the peel)
  • Additional oil about 2 tbsp for tempering

How to make Bottle Gourd Peel Chutney

  1. Heat oil and add the cumin seeds. After the spluttering stops, add in the garlic, chillies, peanuts, peel and the tamarind.
  2. Saute all of this for about 5 mins on a low flame. Let it cook till the raw smell fades away.
  3. Once it's cooked and cooled, grind it to form a smooth paste.
  4. To prepare the tempering, heat the oil, add in the curry leaves, red chillies and the bengal gram.
  5. Cook until the gram changes colour and a nice aroma emanates, add this to the chutney.
  6. Enjoy it during your meals!

My Tip:

You can substitute the peanuts with sesame seeds. You can also use the same method for ridge gourd peel as well. You can add lemon juice and skip the tamarind.

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