Tuesday, July 18, 2017

Peerkangai Chutney | Ridge Gourd Chutney | No Coconut Chutney

Peerkangai Chutney, a healthy and tasty chutney made from ridge gourd. If you're bored of regular chutney for your morning breakfast or try to include more veggies for your picky eater at home, then try this peerkangai chutney. Until you told,no one would know that this chutney is made from peerkangai. This kind of chutney is more healthier and stays fresh for a long time than the coconut based chutney,so it's ideal for packing or lunch box too. Next time, when you're making idli or dosa, give a try on peerkangai chutney,you would be amazed by its taste for sure.


Peerkangai Chutney

Preparation Time : 10 mins | Cooking Time : 15 minsServes : 2 to 3 
Recipe Category: Chutney | Recipe Cuisine: Indian
Ingredients
Peerkangai/Ridge gourd - 1(small)
Onion(small) - 1
Tomato(small) - 1
Red chili - 2
Chana dal - 1 tsp
Garlic - 1 pod
Oil - 1 tsp
Salt - to taste
To Temper
Oil - 1/2 tsp
Mustard and Urad dal - 1/4 tsp Curry leaves - few

Procedure
First wash the peerkangai and peel the hard edges on the ridge gourd,no need to peel the skin completely. Chop  the onions and tomatoes roughly into big chunks.Heat the oil in a kadai, add the chana dal & red chilies,garlic and saute till the chana dal becomes golden brown.Add the peerkangai and onion, saute till peerkangai becomes soft. Then add the tomatoes and saute till the tomatoes became mushy and switch off the flame.Let it cool for a while,then add into mix jar along with required salt and grind into smooth paste.Finally temper the ingredients listed under "To Temper" and add into the chutney.Healthy and Tasty Peerkangai Chutney is ready. 
Notes:
  • Based on tomato sourness, add more or less as per your liking.
  • Chana dal gives thick consistency to the chutney.
  • Don't add any water to grind, the moisture from the veggies is enough to grind.

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