A traditional chutney that is healthy, tasty and has a great nutritive value. This vegan chutney is a staple in south Indian homes as a condiment. Try it.
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.
Notes
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.