Ridge Gourd Chutney Recipe – Authentic Peerkangai & Tamarind Relish

Last Updated on 2 months by Neha Deshmukh

Ridge Gourd Chutney Recipe – Authentic Peerkangai & Tamarind Relish

Hey everyone! Today, I’m sharing a recipe that’s been a staple in my family for generations – Ridge Gourd Chutney, or Peerkangai Chutney as we call it at home. It’s a vibrant, tangy, and surprisingly delicious chutney that’s perfect with breakfast, lunch, or even as a little snack. I remember my grandmother making this every few days, and the aroma would fill the entire house!

Why You’ll Love This Recipe

This chutney isn’t just tasty; it’s incredibly versatile. It’s a fantastic way to use up ridge gourds, and the combination of the mild gourd with the tang of tamarind and the aromatic spices is just chef’s kiss. Plus, it comes together pretty quickly – perfect for a busy weeknight or a weekend brunch. You’ll be surprised how something so simple can pack such a flavourful punch!

Ingredients

Here’s what you’ll need to make this delightful chutney:

• 1 Ridge gourd (Peerkangai)
• ½ cup Onion (cubed)
• 1 teaspoon Tamarind
• 8 Green chillies
• ¼ teaspoon Asafoetida (Hing)
• Salt to taste
• 1 teaspoon Oil
• ½ teaspoon Mustard seeds
• 1 teaspoon Urad dal
• 1 sprig Curry leaves

Ingredient Notes

Let’s talk about some of these ingredients. Ridge gourd, or peerkangai, has a really mild, almost cooling flavour. It’s a bit like a blank canvas, which is why it takes on the flavours of the spices so beautifully.

Tamarind is key here – it provides that lovely tanginess that balances the mildness of the gourd. I prefer using the pulp from soaked tamarind for the best flavour, but we’ll cover substitutions in the FAQs!

And then there’s hing, or asafoetida. Don’t skip this! It adds a unique umami flavour that’s so characteristic of South Indian cooking. It might smell a little pungent on its own, but trust me, it transforms the chutney.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, peel and chop the ridge gourd into small pieces. Cube the onion and slit the green chillies.
2. Heat the oil in a pan over medium heat. Add the cubed onions, slit green chillies, and asafoetida. Sauté until the onions turn translucent – about 3-5 minutes.
3. Now, add the chopped ridge gourd and salt. Mix everything well and cook, covered, for 4-5 minutes, or until the ridge gourd is soft.
4. Let the mixture cool down a bit. Then, transfer it to a blender or grinder along with the soaked tamarind. Grind into a smooth paste. Add a splash of water if needed to get the right consistency.
5. Time for the tadka! In a small pan, heat a little oil. Add the mustard seeds and let them splutter. Then, add the urad dal and asafoetida, and sauté for a few seconds. Finally, add the curry leaves and let them sizzle.
6. Pour this tempering over the chutney and mix well. And that’s it! Your Ridge Gourd Chutney is ready.

Expert Tips

• Don’t overcook the ridge gourd initially. You want it soft, but not mushy.
• Adjust the number of green chillies to your spice preference.
• A good quality tamarind makes all the difference.

Variations

• Vegan Adaptation: This recipe is naturally vegan!
• Spice Level Adjustment: If you prefer a milder chutney, reduce the number of green chillies or remove the seeds. For a spicier kick, add a pinch of red chilli powder. My friend, Priya, loves adding a tiny bit of Kashmiri chilli powder for colour and mild heat.
• Regional Variations: In Tamil Nadu, this chutney is often made with a little grated coconut. In Kerala, you might find it with a touch of turmeric powder. I’ve tried both, and they’re both delicious!

Serving Suggestions

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

• With hot idli and dosa – a classic combination!
• As a side with rice and sambar.
• Spread on sandwiches or wraps for a flavourful twist.
• Even as a dip for vegetable sticks!

Storage Instructions

You can store leftover 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 little water to adjust the consistency.

FAQs

1. What is the best way to select a fresh ridge gourd?

Look for ridge gourds that are firm, dark green, and have a smooth, unblemished skin. Avoid gourds that are soft, yellowing, or have bruises.

2. Can I use dried tamarind instead of soaking it? If so, what’s the equivalent amount?

Yes, you can! Use about 1 tablespoon of dried tamarind paste soaked in ½ cup of warm water. Let it sit for about 30 minutes, then strain and use the pulp.

3. How can I adjust the chutney’s consistency?

If the chutney is too thick, add a little water, one tablespoon at a time, until you reach your desired consistency. If it’s too thin, you can cook it for a few more minutes to reduce the liquid.

4. What are some other vegetables I can combine with ridge gourd in this chutney?

You can try adding a little bit of bottle gourd (lauki), or even some spinach for extra nutrients.

5. Can this chutney be made ahead of time and frozen?

Yes, you can! Freeze the chutney in an airtight container for up to 2-3 months. Thaw it in the refrigerator overnight before using. The texture might change slightly after freezing, but the flavour will still be fantastic.