Bottlegourd Chutney (Aanapkai pacchadi) | How to make Bottlegourd Chutney (Aanapkai pacchadi)

By Aparna Parinam  |  5th Jan 2017  |  
4 from 1 review Rate It!
  • Bottlegourd Chutney (Aanapkai pacchadi), How to make Bottlegourd Chutney (Aanapkai pacchadi)
Bottlegourd Chutney (Aanapkai pacchadi)by Aparna Parinam
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About Bottlegourd Chutney (Aanapkai pacchadi) Recipe

Light, easy to digest, tangy, spicy and can be easily blended with rice and other items like idlis and dosas. This chutney has it all! And can be prepared well within 20 minutes.

Bottlegourd Chutney (Aanapkai pacchadi) is delicious and authentic dish. Bottlegourd Chutney (Aanapkai pacchadi) by Aparna Parinam is a great option when you want something interesting to eat at home. Restaurant style Bottlegourd Chutney (Aanapkai pacchadi) is liked by most people . The preparation time of this recipe is 10 minutes and it takes 10 minutes to cook it properly. Bottlegourd Chutney (Aanapkai pacchadi) is an amazing dish which is liked by the people of every region. By the help of this recipe you can definitely know how to make a perfect Bottlegourd Chutney (Aanapkai pacchadi). Bottlegourd Chutney (Aanapkai pacchadi) is an amazing dish which is perfectly appropriate for any occasion. Bottlegourd Chutney (Aanapkai pacchadi) is delicious as well as healthy dish because it contains large amount of healthy nutrients. Surprise your family and friends by preparing this restaurant style Bottlegourd Chutney (Aanapkai pacchadi) at your home.

Bottlegourd Chutney (Aanapkai pacchadi)

Ingredients to make Bottlegourd Chutney (Aanapkai pacchadi)

  • 2 cups bottle gourd pieces
  • 2 red chillies
  • 1/2 teaspoon fenugreek seeds
  • tamarind (a lemon sized ball)
  • 1 teaspoon mustard seeds
  • 2 tablespoons black gram dal (urad dal)
  • A pinch of turmeric powder
  • A pinch of asafoetida
  • salt as per taste

How to make Bottlegourd Chutney (Aanapkai pacchadi)

  1. Wash and cut the bottle gourd into small pieces, along with the peel or else it would become very mushy. Heat oil in a pan, add the cut bottle gourd pieces to it and fry for few seconds.
  2. Cover the pan and let the bottle gourd cook for a few minutes. Once it is cooked, remove from flame and cool it. Let this mixture cool. Soak the tamarind in little water, until it just dips below the water level.
  3. Take a pan, add oil to it and heat it on medium flame. Once the oil is warm, add black gram, mustard seeds, fenugreek seeds and fry for a minute.
  4. Add chopped pieces of green chilies and red chilies. Fry for a few seconds. Add a pinch of asafeotida to this and stir. Remove from flame and let it cool.
  5. In a blender, add the cooled seasoning mixture, and grind to a powder. Add to this, the cooked vegetable, salt and turmeric. Grind this to a coarse paste in the blender.
  6. Extract the tamarind pulp and add this to the above mix. Or you can instead add the soaked tamarind to this ground paste. Ensure the tamarind is free of its seeds and fiber.
  7. Blend the paste to for few minutes. Based on your preference, it can be ground either to a coarse consistency or to a fine paste.

My Tip:

Tender and fresh bottle gourd is suitable to prepare this chutney.

Reviews for Bottlegourd Chutney (Aanapkai pacchadi) (1)

aliza singh2 years ago

so yummy!