Ingredients with Measurements:
- 1 large onion, chopped
- 1 medium-sized ridge gourd, peeled and chopped
- 2-3 green chilies, chopped
- 1/4 cup grated coconut
- 1/4 cup roasted peanuts
- 1/2 tsp cumin seeds
- 1/2 tsp mustard seeds
- 1/2 tsp urad dal
- 1/2 tsp chana dal
- 1/4 tsp turmeric powder
- Salt to taste
- Water as needed
- 1 tbsp oil
Special equipment needed:
- Blender or food processor
Step-by-step instructions:
1. Heat oil in a pan and add mustard seeds, cumin seeds, urad dal, and chana dal. Fry until the dal turns golden brown.
2. Add chopped onions and green chilies. Saute until the onions turn translucent.
3. Add chopped ridge gourd, turmeric powder, and salt. Mix well and cook for 5-7 minutes or until the ridge gourd turns soft.
4. Add grated coconut and roasted peanuts. Mix well and cook for 2-3 minutes.
5. Turn off the heat and let the mixture cool down.
6. Transfer the mixture to a blender or food processor and blend until smooth. Add water as needed to adjust the consistency.
7. Transfer the chutney to a serving bowl.
Time:
Preparation time: 10 minutes
Cooking time: 15 minutes
Temperature:
Not applicable
Serving size:
This recipe makes about 1 cup of chutney, which serves 4-6 people.
Nutritional information:
Calories per serving: 70
Fat: 5g
Carbohydrates: 5g
Protein: 2g
Fiber: 2g
Substitutions for ingredients:
- Ridge gourd can be substituted with zucchini or cucumber.
- Roasted peanuts can be substituted with roasted almonds or cashews.
Variations:
- Add a handful of fresh coriander leaves while blending for a fresh herb flavor.
- Add a tablespoon of tamarind pulp for a tangy taste.
Tips and tricks:
- Make sure to peel the ridge gourd before chopping.
- Adjust the amount of green chilies as per your spice preference.
- Use fresh grated coconut for best results.
- The chutney can be stored in an airtight container in the refrigerator for up to a week.
Storage instructions:
Store the chutney in an airtight container in the refrigerator for up to a week.
Reheating instructions:
Not applicable
Presentation ideas:
Serve the chutney in a small bowl or ramekin. Garnish with a few chopped peanuts and a sprig of fresh coriander.
Garnishes:
Chopped peanuts, fresh coriander leaves, or grated coconut.
Pairings:
This chutney goes well with dosa, idli, vada, or any South Indian breakfast dish.
Suggested side dishes:
Serve with sambar or rasam for a complete meal.
Troubleshooting advice:
- If the chutney is too thick, add water or coconut milk to adjust the consistency.
- If the chutney is too spicy, add more grated coconut or roasted peanuts to balance the heat.
Food safety advice:
Make sure to wash and clean the ridge gourd thoroughly before using.
Food history:
Chutneys are an integral part of Indian cuisine and are served as a condiment or side dish with various meals.
Flavor profiles:
This chutney has a mild onion flavor with a slightly sweet and nutty taste from the ridge gourd and peanuts.
Serving suggestions:
Serve the chutney as a side dish or condiment with any South Indian meal.
Related Categories
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Region: Indian