An easy and multipurpose Coffee Rub Mix that makes great a starter, side or a filling for a wrap! Your Vegan friend will also relish great food at your Holiday Table too. Try it!
Make a chutney with the Dodka che Saal a delicious, spicy, healthy condiment.
Heerekai, Peerkangai or Turai is a simple yet nutrient-rich vegetable and traditionally the peels both my mother and mother-in-law used to make a chutney. Simple yet delicious we call Heerekai Sippe Chutney. Hello, and welcome to The Mad Scientist’s Kitchen, Reinventing the Foodie in you! If you would like to maintain a zero-waste kitchen then this is the right place. I will love you to join me in making healthy and wholesome food. Do subscribe to my site so you will not miss any post. I promise I will not spam you.
- What is so special about Heerekai Sippe Chutney?
- Why did I force my kids to eat Ridge Gourd and its peels?
- So what are the ingredients for Peerkangai Skin Chutney?
- Other Chutney you may like
- Recipe card
- Pin for Later
Heerekai Sippe or HiriKai Sippi Chutney is an age-old chutney made in most south Indian families. This vegan preparation uses lentils and freshly grated coconut along with green chillies and coriander leaves. Slightly pungent and mildly sweet-sour is what I aim for.
This chutney pairs well as a breakfast side dish for idli, dosa taste yum with the chutney. Use the peels chutney as a spread, apply to sliced bread and you will enjoy your chutney sandwich too. even smear the chutney on a chappati and add a cutlet, onions, and lettuce warp up and you have a homemade wrap. No grumbles at all been there. If you plan to serve it with rice use very little water add some sesame seed oil to your rice and mix up. Tastes amazing!
In the past, I have hoodwinked my kids saying it’s coconut chutney that I have used different ingredients so it is different. Now I am asked to make the ghosali chutney! This chutney I had published on 01st Dec 2008, updating the recipe and adding new pictures.
The entire plant of Ridge gourd the leaves, flower, fruit and even the seeds have health benefits. Ridge gourd relieves pain, relieves fungal infections among other benefits. You can check about it here.
The gourd is peeled and used as the peels are tough and they, do not cook like a regular vegetable. The tough peels are full of fibre and nutrition but need special treatment and hence it is ground up to make a chutney.
You can use the ridge gourd in making delicious food there is a salad I make just like Kakdi chi Koshmbir with the peeled Turai and everyone loves it! Turai has sharp ridges and if you cut it diagonally you will see these beautiful star-shaped circles. Do you know you can shallow fry them? I have said I have had to hoodwink the kid’s father and the kids a lot. There are other recipes I will link up please check them too.
I have listed the ingredients you will need for measures please check the recipe card below.
- the skin of the ridge gourd
- coconut, freshly grated
- green chillies
- coriander leaves
- mustard seeds
- split black lentil
- curry leaves powder/curry leaves
- asafoetida (avoid if making gluten-free)
- pea-sized ball of tamarind
- sesame seeds
- There are many recipes where add some peanuts are added to the frying mixture. add them before you add the sesame seeds. You can also add cashew nuts to make it “Shahi”.
- Some recipes use garlic and red chillies as ingredients. But you will get a reddish tinge to the chutney. You can also add just garlic and use green chillies also.
- Add a red tomato to the frying mixture in place of the tamarind. The taste is great.
- Now this chutney can be made not just with ridge gourd rinds. Mom used the same ingredients to make green tomato chutney, pumpkin skin chutney, cucumber peels chutney.
- The first basic is of course we wash the ridge gourd thoroughly with water. Use a peeler and peel the ridge gourd, the ridges you can discard, but collect the peels. Because of the awareness of pesticide usage etc. I soak my veggies for at least 15 minutes in baking soda. Then rinse them yet again then use the vegetable. Try it if feasible in your kitchen.
- Heat oil in a wok, lower the flame to low and add the mustard seeds and let them splutter.
- Add the split black lentil and let it become golden brown.
- Add the asafoetida and curry leaves powder, green chillies and sesame seeds. These will splutter and pop around so be careful.
- The moment the chillies change colour add the ridge gourd peels.
- As the peels wilt and soften switch off the flame and add the coconut, coriander, tamarind, salt and jaggery. Mix and let it cool.
- Once cool grind it in the chutney pot of your mixer. Add water as needed.
- Transfer in a container and store in the fridge for 2 days maximum.
- Serve with idli, dosa, chapatti, rice.
- Do not try to grind the mixture when it is hot or even warm. The chutney may splatter out and cause burns not to mention the painful job of cleaning the backsplash of your kitchen platform.
- Use fresh ridge gourd to get the peels. You can keep the peels in the fridge for 1 day.
- I generally do the roasting in the evening. Then put it in the fridge before I go to bed. this way in the morning at 7:30 am my chutney is ready (I stumble into the kitchen at around 7:15 am).
- This chutney like all my chutney I use either sunflower oil or groundnut oil. You can use sesame seed oil too.
Ridge Gourd Peel Chutney Recipe
- Spoons and Ladles
- chutney jar of mixer/blender
- ½ a cup of peels
- 1 tsp oil
- ½ tsp mustard
- 1 tsp asafoetida
- 1 tsp split black lentil
- 1-2 green chillies adjust as per taste
- 1 tsp Curry leaves powder
- 1 tbsp sesame seeds
- ½ a coconut freshly grated
- A handful of coriander
- A marble-sized ball of tamarind
- Salt to taste
- 1/2 tsp jaggery
- Wash the ridge gourd well and then peel it. The ridges you can discard but collect the peels in a plate.
- Heat oil in a wok reduce the flame to low and add the mustard seeds and let them splutter.
- Add split black lentil when it reddens add the asafoetida, curry leaves powder, green chillies and sesame seeds. The sesame seeds splutter and pop around so be careful.
- Now add the peels and mix. When the peels soften add coconut, coriander and tamarind.
- Switch off the gas add the salt and jaggery.
- Let the mixture cool completely.
- When the mixture is cold grind in the mixer with a little water as needed.
- Serve with idli and dosa, rice, chapatti.
Disclaimer: Please note these are approximate nutrition figures. You are requested to confirm with a qualified Dietitian.
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