Bottle Gourd Chutney Recipe – Authentic Indian Tamarind & Spice Blend

Last Updated on 1 month by Neha Deshmukh

Bottle Gourd Chutney Recipe – Authentic Indian Tamarind & Spice Blend

Hey everyone! If you’re anything like me, you’re always on the lookout for a good chutney. Something that adds a little zing to your meals, right? Well, let me share my go-to recipe for Bottle Gourd Chutney. It’s a fantastic blend of sweet, tangy, and spicy flavors – and surprisingly easy to make! I first stumbled upon this recipe from my aunt, and it’s been a family favorite ever since.

Why You’ll Love This Recipe

This isn’t your average chutney. The bottle gourd (or lauki as we call it in Hindi) provides a wonderfully mild base, allowing the tamarind and spices to really shine. It’s a fantastic way to use up that often-overlooked vegetable! Plus, the tempering (or tadka) takes it to a whole other level of deliciousness. Trust me, once you try this, you’ll be hooked. It’s perfect with rice, idli, dosa, or even as a spread on sandwiches.

Ingredients

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

• 2 cups bottle gourd, peeled, deseeded, and cubed (about 300g)
• 3 tablespoons oil (vegetable, canola, or sunflower oil work well)
• 1 teaspoon cumin seeds
• 6-7 green chilies (adjust to your spice preference)
• 8-10 garlic cloves
• 2 tablespoons freshly chopped coriander leaves
• 1 medium tomato, chopped
• Salt to taste
• 1 teaspoon turmeric powder
• 7-8 tamarind pieces, soaked (about 25g)
• 2 tablespoons oil (for tempering)
• 1 teaspoon chana dal (bengal gram)
• 1 teaspoon urad dal (split black gram)
• 1 teaspoon cumin seeds (for tempering)
• 1 teaspoon mustard seeds
• 3-4 dried red chilies
• 4-5 curry leaves

Ingredient Notes

Let’s talk ingredients for a sec!

• Bottle Gourd (Lauki): Don’t underestimate this humble veggie! It’s incredibly versatile and absorbs flavors beautifully. Make sure to remove the seeds and any tough skin before cubing.
• Tamarind: The tanginess of tamarind is key to this chutney. I prefer using the pulp from soaked tamarind pieces, but you can also use tamarind paste (about 2 tablespoons).
• Dal Combination: The combination of chana dal and urad dal in the tempering is what gives this chutney its unique flavor and texture. Don’t skip it!
• Spice Levels: Traditionally, this chutney can be quite spicy. Feel free to adjust the number of green chilies and red chilies to suit your taste. Some families in Andhra Pradesh love to add a pinch of red chili powder directly into the chutney for extra heat!

Step-By-Step Instructions

Alright, let’s get cooking!

1. Heat 3 tablespoons of oil in a pan over medium heat. Add the cumin seeds and green chilies. Sauté for 1-2 minutes, until the cumin seeds start to sizzle and the chilies become fragrant.
2. Add the garlic cloves and stir until they turn lightly golden and fragrant – about 30 seconds. Don’t let them burn!
3. Now, add the cubed bottle gourd and chopped coriander leaves. Mix well to coat everything in the oil and spices. Cook for 5-7 minutes, stirring occasionally, until the bottle gourd softens.
4. Stir in the chopped tomato and cook until it becomes mushy and breaks down – another 3-5 minutes.
5. Season with salt and turmeric powder. Cook for another minute, then remove the pan from the heat and let the mixture cool completely. This is important for blending!
6. Once cooled, blend the cooked mixture with the soaked tamarind (no need to add any water!) into a smooth paste. You might need to scrape down the sides of the blender a few times.
7. Now for the tadka! Heat 2 tablespoons of oil in a small pan over medium heat. Add the mustard seeds and cumin seeds. Let them crackle – this is where the magic happens!
8. Add the chana dal and urad dal. Sauté until they turn golden brown and crispy – about 2-3 minutes. Be careful not to burn them.
9. Add the dried red chilies and curry leaves. Fry briefly, just until the curry leaves become fragrant (about 10-15 seconds).
10. Pour the tempering over the chutney and mix well. And that’s it! Your Bottle Gourd Chutney is ready to enjoy.

Expert Tips

• Don’t skip the cooling step before blending. Warm ingredients can make the chutney watery.
• Adjust the amount of tamarind to your liking. Some people prefer a more tangy chutney, while others like it milder.
• For a smoother chutney, you can strain it after blending.

Variations

• My Mom’s Version: My mom always adds a small piece of ginger to the chutney while it’s cooking. It adds a lovely warmth.
• Coconut Twist: A friend of mine loves to add 2-3 tablespoons of grated coconut to the chutney after blending. It gives it a lovely sweetness and texture.
• Onion Addition: Sauté a small chopped onion along with the garlic for a deeper flavor.

Vegan Adaptation

This recipe is naturally vegan! No modifications needed.

Spice Level Adjustment

• Mild: Use 2-3 green chilies and omit the dried red chilies in the tempering.
• Medium: Use 4-5 green chilies and 2 dried red chilies.
• Hot: Use 6-7 green chilies and 3-4 dried red chilies, and add a pinch of red chili powder to the chutney while cooking.

Festival Adaptations (e.g., Onam Sadya)

This chutney is a wonderful addition to a traditional Onam Sadya! It provides a lovely contrast to the richer dishes.

Gluten-Free Option

This recipe is naturally gluten-free!

Serving Suggestions

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

• With hot steamed rice and a dollop of ghee.
• As a side dish with idli and dosa.
• Spread on sandwiches or wraps.
• Served with pakoras or other fried snacks.

Storage Instructions

You can store this chutney in an airtight container in the refrigerator for up to 3-4 days. It might thicken slightly as it sits, so you can add a tablespoon or two of water to thin it out before serving.

FAQs

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

Simply place the tamarind pieces in a bowl and cover them with warm water. Let them soak for at least 30 minutes, or until they become soft and mushy.

Can I make this chutney ahead of time? How long will it keep?

Yes, you can definitely make it ahead! It will keep well in the refrigerator for 3-4 days.

What can I substitute for green chilies if I prefer a milder chutney?

You can use a milder variety of chili, or omit them altogether. You can also add a pinch of black pepper for a subtle warmth.

Is bottle gourd (lauki) a healthy choice for chutney? What are its benefits?

Absolutely! Bottle gourd is low in calories and rich in water content, making it incredibly hydrating. It’s also a good source of vitamins and minerals.

What is the significance of tempering (tadka) in Indian chutneys?

Tempering is a crucial step in Indian cooking. It infuses the chutney with a wonderful aroma and flavor, and adds a textural element. It’s what truly elevates the dish!