| Prep: 15 mins | Cook: 25 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 173 | 13g | 4g | 15g |
| sugars | fibre | protein | salt |
| 3g | 7g | 2g | 0.3g |
Crunchy, tangy, and fragrantly rich with tropical flavors – those are just a few ways to describe my Ridged Gourd and Coconut Chutney. This dish has always held a special place in my heart. The unique combination of ingredients creates an explosion of flavors that perfectly complement nearly any main dish. As a huge fan of health-conscious eating, this vegetable-based recipe, apart from being absolutely delicious, adds a touch of nutritional balance to our dining table. 
Rooted in Culture, Nurtured by Nature
I’ve spent countless hours recreating and refining this Ridged Gourd and Coconut Chutney, and the result? An amalgamation of fresh, earthy ingredients that neatly wrap themselves around your palate – from spicy green chilies to the sweetness of grated coconut. The recipe turns simple, everyday veggies into a gourmet delight. It surely mirrors my cooking philosophy of blending West Coast health-consciousness with the comforting undertones of classic American fare.
The Joy of Eating Healthy
What I love about this recipe, besides its captivating taste, are the significant health benefits. Ridged gourds are known for their high fiber content and hydrating properties. They are low in calories and rich in vitamins, making it an exceptional food for overall health and well-being. The addition of coconut aids digestion and is packed full of essential vitamins and minerals.
Often compared to the traditional mint or coriander-based green chutneys due to its color and consistency, the unique flavor profile of this sauce sets it apart. You could serve this versatile chutney with a variety of dishes, like naan or idlis, but it holds its own just as well as a delicious dip for your favorite potato wedges or veggies.
All in all, this Ridged Gourd and Coconut Chutney is a culinary token of my life’s influences – swirling together the Californian vibe, memories of dishes passed down through generations, and my personal touch of love for nutritious, wholesome food.
What You’ll Need
- 2 Ridged Gourds, peeled and chopped
- 1 cup of Grated Coconut
- 2 tablespoons of Cooking Oil
- 1 tablespoon of Tamarind Pulp
- 6 Green Chilies, sliced
- 1 teaspoon of Black Mustard Seeds
- 1/4 teaspoon of Asafoetida Powder
- 5 Curry Leaves
- 1/2 teaspoon of Urad Dal (Split Black Gram)
- 1/2 teaspoon of Cumin Seeds
- Salt to taste
Method
Step One
Begin by peeling and chopping the Ridged Gourds. Also, slice the Green Chilies and set them aside.
Step Two
Heat a tablespoon of the Cooking Oil in a skillet. Once it’s hot, add the chopped Gourds and sliced Green Chilies. Cook them on medium heat until the Gourds become soft and tender.
Step Three
Add the Grated Coconut and Tamarind Pulp into the skillet. Stir well and cook for a few more minutes. Turn off the heat and allow the mixture to cool.
Step Four
Once the mixture has cooled, transfer it to a blender. Add Salt to taste and grind everything to a slightly coarse paste. If necessary, add a little water to achieve the right consistency.
Step Five
In a separate pan, heat the remaining tablespoon of Cooking Oil. Add the Mustard Seeds and let them splutter. Then, add the Urad Dal and Cumin Seeds. Fry them until they turn golden brown.
Step Six
Next, add the Asafoetida Powder and Curry Leaves. Fry for a few more seconds before turning off the heat. Pour this tempering over the ground Chutney and mix well.
Step Seven
Your Ridged Gourd and Coconut Chutney is now ready. Serve it with rice or any south Indian breakfast dishes like dosa or idli.
