Ingredients with Measurements:
- 1 cup chopped coriander leaves
- 1 cup chopped ridge gourd
- 1/2 cup grated coconut
- 2 green chilies
- 1/2 inch ginger
- 1/2 tsp cumin seeds
- 1/2 tsp mustard seeds
- 1/4 tsp asafoetida
- 1 tbsp oil
- Salt to taste
- Water as required
Special equipment needed:
- Blender or food processor
Step-by-step instructions:
1. In a pan, heat oil over medium heat.
2. Add mustard seeds and cumin seeds. Once they start to splutter, add asafoetida and sauté for a few seconds.
3. Add chopped ridge gourd and green chilies. Sauté for 5-7 minutes or until the ridge gourd is cooked.
4. Add grated coconut and sauté for another 2-3 minutes.
5. Turn off the heat and let the mixture cool down.
6. In a blender or food processor, add the cooled mixture along with chopped coriander leaves, ginger, and salt.
7. Blend until smooth, adding water as required to achieve the desired consistency.
8. Transfer the chutney to a serving bowl.
- Time:
Preparation time: 10 minutes
- Cooking time: 10 minutes
Temperature:
- N/A
Serving size:
- Makes approximately 1 cup of chutney
Nutritional information:
- Calories: 50
- Fat: 4g
- Carbohydrates: 3g
- Protein: 1g
- Fiber: 1g
Substitutions for ingredients:
- Ridge gourd can be substituted with zucchini or cucumber.
- Green chilies can be substituted with jalapeños or serrano peppers.
Variations:
- Add roasted peanuts or cashews for a nutty flavor.
- Add a pinch of sugar for a hint of sweetness.
- Add a squeeze of lemon juice for a tangy flavor.
Tips and tricks:
- Make sure to sauté the ridge gourd until it is fully cooked to avoid a raw taste in the chutney.
- Adjust the amount of green chilies according to your spice preference.
- Use fresh coriander leaves for the best flavor.
Storage instructions:
- Store the chutney in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- N/A
Presentation ideas:
- Serve the chutney in a small bowl or ramekin.
- Garnish with a few coriander leaves or grated coconut.
Garnishes:
- Coriander leaves
- Grated coconut
Pairings:
- This chutney pairs well with dosa, idli, or rice.
Suggested side dishes:
- Sambar
- Rasam
- Poriyal (stir-fried vegetables)
Troubleshooting advice:
- If the chutney is too thick, add more water to achieve the desired consistency.
- If the chutney is too spicy, add more grated coconut or a pinch of sugar to balance the flavors.
Food safety advice:
- Make sure to wash the coriander leaves and ridge gourd thoroughly before using.
- Store the chutney in the refrigerator to prevent spoilage.
Food history:
- Chutneys are a popular condiment in Indian cuisine and are typically made with a combination of herbs, spices, and vegetables.
Flavor profiles:
- This chutney has a fresh and herbaceous flavor with a slight sweetness from the coconut.
Serving suggestions:
- Serve this chutney as a side dish with your favorite Indian meal.
Related Categories
Cooking Method: N/A
Course Type: N/A
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Region: Indian