Bottle Gourd Peel Chutney Recipe

• 🍴1 bottle gourd
• 🍴2 green chilies
• 🍴2 tablespoon refined oil
• 🍴water as required
• 🍴2 tomato
• 🍴1 teaspoon turmeric
• 🍴1/2 teaspoon asafoetida

For Seasoning

• 🍴salt as required

For Tempering

• 🍴1 teaspoon mustard seeds
• 🍴1 teaspoon fenugreek seeds
• 🍴1 teaspoon urad dal

For Garnishing

• 🍴1 handful coriander leaves

For The Main Dish

• 🍴15 red chili
• 🍴tamarind as required

• 🍴Peel a bottle gourd and further chop the peel, and keep this peel aside. You can use the bottle gourd for making another dish. Now, wash the tomatoes under running water and chop them too!
• 🍴Next, put a saucepan on medium flame and heat some oil in it. Add the tempering ingredients in it add mustard seeds, fenugreek seeds and split black gram, temper the spices for a while. Once the spices start spluttering, add red chilies in it along with asafoetida. Saute the whole spices and keep the tempering aside.
• 🍴In the same pan, heat some oil again and add green chilies, coriander leaves, tomato pieces and chopped bottle gourd peel. Saute for a few seconds and then add turmeric powder and salt to the pan. Add little water in the pan and cook till the peel becomes soft.
• 🍴Cook the peel until water evaporates completely. When done, switch off the burner and allow the mixture to cool at room temperature. On cooling down, add the mixture to a blender jar along with red chilies, some portion of seasoning, and tamarind.
• 🍴Blend the ingredients to a coarse paste and add water, if necessary; make sure you do not add more water in the paste. Sprinkle some more seasoning on the chutney and serve with hot piping rice. Enjoy!