Bottle Gourd Chutney Recipe – Authentic Andhra Style & Spicy

Last Updated on 2 months by Neha Deshmukh

Bottle Gourd Chutney Recipe – Authentic Andhra Style & Spicy

Hey everyone! If you’re anything like me, you’re always on the lookout for a vibrant, flavorful chutney to liven up your meals. And trust me, this Andhra-style Bottle Gourd Chutney is it. I first made this when I was craving something a little different with my rice, and it quickly became a family favorite. It’s got a wonderful balance of spicy, tangy, and slightly sweet – seriously addictive!

Why You’ll Love This Recipe

This isn’t your average chutney. It’s a real taste of Andhra cuisine, packed with flavor and surprisingly easy to make. Bottle gourd (also known as lauki or dudhi) might not be the first vegetable that comes to mind for a chutney, but it creates a beautifully smooth and subtly sweet base. The real magic happens with the tempering and the blend of spices. You’ll love how this chutney elevates simple meals like rice, idli, or dosa.

Ingredients

Here’s what you’ll need to whip up this delicious chutney:

• 1 ½ cups bottle gourd cubes, with skin
• ½ tbsp bengal gram (senaga pappu/chana dal) – about 25g
• ½ tbsp split gram dal (minappa pappu) – about 25g
• ½ tsp cumin seeds – about 2g
• 1 tsp coriander seeds – about 5g
• 1 tbsp chopped coriander leaves – about 7g
• 2 dry red chillis, deseeded
• 3 green chillis
• 4-5 garlic cloves
• 1 tsp jaggery or sugar – about 5g
• 1 gooseberry-sized tamarind (soaked) – about 10g
• Salt to taste
• 3 tsp oil – about 15ml
• ¼ tsp mustard seeds – about 1g
• ½ tsp black gram dal – about 2.5g
• 1-2 dry red chillis
• Fresh curry leaves – a few (about 10-12 leaves)

Ingredient Notes

Let’s talk ingredients for a sec! A few things make this recipe special:

• Bengal Gram & Split Gram Dal: These dals aren’t just fillers. They add a lovely nutty flavor and help create a smooth texture. Roasting them is key to bringing out their aroma.
• Spice Levels: Andhra cuisine is known for its spice! Feel free to adjust the number of green and red chillies to your liking. My family prefers a medium spice level, but you can definitely kick it up a notch if you’re a chilli head.
• Fresh Curry Leaves: Don’t skip these! They add a beautiful fragrance and a distinct South Indian flavor. Seriously, fresh curry leaves make all the difference. If you can’t find them, it’s just not the same.
• Tamarind: Soaking the tamarind is crucial for extracting its tangy goodness. I usually soak it in warm water for about 20-30 minutes.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, heat 3 tsp of oil in a pan. Add the bengal gram, split gram dal, cumin seeds, and coriander seeds. Roast for about 3 minutes, or until they become fragrant and lightly golden. Set these aside to cool.
2. In the same pan, add a little more oil if needed, and sauté the garlic cloves, dry red chillies, green chillies, coriander leaves, and curry leaves for about a minute. You want them softened and fragrant. Remove from the pan and let them cool completely.
3. Now, add the bottle gourd cubes to the pan and sauté for around 12 minutes, until they’re tender and any excess moisture has evaporated. This step is important – you want the bottle gourd to be nicely cooked before you move on. Let it cool down too.
4. Time to grind! Coarsely grind the roasted dals. Then, add the sautéed ingredients, soaked tamarind pulp, jaggery, and salt. Blend everything into a smooth paste. You might need to add a splash of water if it’s too thick.
5. Let’s make the tempering! Heat ¼ tsp oil in a small pan. Add the mustard seeds and let them splutter. Then, add the black gram dal, dry red chillies, and curry leaves. Sauté until fragrant – this usually takes less than a minute.
6. Finally, pour the hot tempering over the chutney. Give it a good stir and… that’s it! Your Andhra-style Bottle Gourd Chutney is ready to enjoy.

Expert Tips

• Cooling is Key: Make sure all the ingredients are cooled before grinding. This prevents the chutney from becoming too watery.
• Adjusting Consistency: If your chutney is too thick, add a little water. If it’s too thin, you can sauté it for a few more minutes to evaporate some of the moisture.
• Roasting the Spices: Don’t underestimate the power of roasting the spices! It really enhances their flavor.

Variations

Want to switch things up? Here are a few ideas:

• Vegan Adaptation: This recipe is naturally vegan! Just double-check your jaggery source to ensure it hasn’t been processed with bone char.
• Spice Level Adjustments: My friend, Priya, loves to add a pinch of asafoetida (hing) for an extra layer of flavor and a bit more heat.
• Festival Adaptations: This chutney is a staple during Ugadi and Sankranti festivals in Andhra Pradesh. My grandmother always made a big batch for these celebrations!

Serving Suggestions

This chutney is incredibly versatile. Here are a few of my favorite ways to enjoy it:

• With hot rice and a dollop of ghee – classic!
• As a side with idli and dosa.
• Spread on sandwiches or wraps.
• As a dip for vegetable sticks.

Storage Instructions

You can store this chutney in an airtight container in the refrigerator for up to 3-4 days.

FAQs

1. What is the best way to soak the tamarind for this chutney?

I usually soak a small piece of tamarind (about the size of a gooseberry) in warm water for 20-30 minutes. This helps to extract all the tangy goodness.

2. Can I use a food processor instead of a traditional grinder for the chutney paste?

Yes, you can! A food processor will work just fine, but a traditional grinder will give you a smoother, more authentic texture.

3. How can I adjust the spice level of this Bottle Gourd Chutney?

Simply adjust the number of green and red chillies. Start with fewer chillies and add more to taste.

4. What is the shelf life of this chutney, and how can I extend it?

This chutney will last for 3-4 days in the refrigerator. To extend its shelf life, make sure to store it in an airtight container and avoid using wet spoons.

5. Can I make this chutney ahead of time and freeze it?

Yes, you can! Freeze it in small portions for easy use. Just thaw it in the refrigerator before serving.