Ridge Gourd Chutney Recipe – Authentic South Indian Side Dish

Last Updated on 2 months by Neha Deshmukh

Ridge Gourd Chutney Recipe – Authentic South Indian Side Dish

Hey everyone! If you’re anything like me, you’re always on the lookout for a quick, flavorful chutney to brighten up breakfast, lunch, or even dinner. And this Ridge Gourd Chutney? It’s a total game-changer. I remember the first time my Amma made this – I was a little skeptical about ridge gourd in a chutney, but one bite and I was hooked! It’s surprisingly delicious, and honestly, so easy to make. Let’s get cooking!

Why You’ll Love This Recipe

This Ridge Gourd Chutney (also known as Turai Chutney) is a South Indian staple for a reason. It’s fresh, vibrant, and has a lovely subtle sweetness balanced with a little spice. It’s perfect with idli, dosa, vada, or even a simple bowl of rice. Plus, it comes together in under 10 minutes – seriously! It’s a fantastic way to add a healthy dose of veggies to your meal, and it’s a wonderful introduction to the world of South Indian flavors.

Ingredients

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

• 1 medium sized Ridgegourd (about 200g)
• 1 Onion
• 2 Tomatoes
• 2 Red Chillies (adjust to your spice preference!)
• 1 inch piece Tamarind
• 1 teaspoon Jaggery
• ¼ cup Water (60ml)
• 1 teaspoon Salt
• ¼ teaspoon Turmeric powder
• 1 teaspoon Ghee
• 1 teaspoon Sesame Oil

Ingredient Notes

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

• Ridge Gourd: Don’t be intimidated by this veggie! It has a mild flavor that really shines in chutneys. We’ll talk about dealing with any potential bitterness later.
• Sesame Oil: This is key for that authentic South Indian flavor. It adds a wonderful nutty aroma. My grandmother always said a good sesame oil makes all the difference!
• Tamarind: Tamarind provides a lovely tanginess. You can find tamarind pulp at most Indian grocery stores. If you’re using a block, soak it in warm water for about 10 minutes before using.
• Jaggery: A little jaggery balances the spice and adds a subtle sweetness. You can substitute with sugar if you don’t have jaggery on hand.

Step-By-Step Instructions

Alright, let’s get down to business!

1. First, peel and cube the ridge gourd. Roughly chop the onion and tomatoes – no need to be too precise here!
2. Now, combine everything – the ridge gourd, onion, tomatoes, red chillies, tamarind, jaggery, water, salt, turmeric, ghee, and sesame oil – into your pressure cooker.
3. Close the lid and cook for 5-6 minutes, or about 4 whistles. Once it’s done, let the pressure release naturally. This is important!
4. Carefully open the pressure cooker (remember to release any remaining pressure first!). Transfer the cooked mixture to a blender.
5. Blend until you have a smooth, creamy paste. Add a splash of water if needed to reach your desired consistency.
6. And that’s it! Your Ridge Gourd Chutney is ready to serve.

Expert Tips

• Don’t overcook the ridge gourd! You want it tender, but not mushy.
• Adjust the chillies: If you like it spicy, add more! If you’re sensitive to heat, start with one chilli and taste as you go.
• Taste and adjust: Don’t be afraid to add a little more salt, jaggery, or tamarind to suit your preference.

Variations

• Spice Level Adjustments: My husband loves things hot, so I often add a pinch of red chilli powder to his portion.
• Instant Pot Adaptation: You can easily make this in an Instant Pot! Cook on high pressure for 3 minutes, followed by a natural pressure release.
• Vegan Option: Simply omit the ghee! The sesame oil will still provide plenty of flavor. My friend, who’s vegan, swears it tastes just as good.

Serving Suggestions

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

• With hot idli and sambar for a classic South Indian breakfast.
• Spread on crispy dosa for a flavorful meal.
• As a side with vada or bonda.
• Mixed with rice for a simple and satisfying lunch.

Storage Instructions

Leftover chutney can be stored in an airtight container in the refrigerator for up to 3-4 days. It might thicken as it sits, so just add a little water and stir before serving.

FAQs

1. What is the best way to deal with the bitterness in ridge gourd?

Some ridge gourds can be a little bitter. To minimize this, scrape out the seeds and the spongy part inside before cooking. Adding a little extra jaggery or tamarind can also help balance any bitterness.

2. Can I make this chutney ahead of time?

Absolutely! It actually tastes even better after the flavors have had a chance to meld together.

3. What other vegetables can I add to this chutney?

You can experiment with adding other veggies like carrots, bottle gourd, or even a little bit of spinach.

4. Is this chutney suitable for weight loss?

Yes! Ridge gourd is low in calories and high in fiber, making this chutney a healthy and satisfying option.

5. What is the significance of using sesame oil in South Indian chutneys?

Sesame oil adds a unique nutty flavor that’s characteristic of South Indian cuisine. It’s also believed to have health benefits.

6. Can I use lemon juice instead of tamarind?

You can, but the flavor will be different. Tamarind provides a more complex tanginess. If using lemon juice, start with about 1 tablespoon and adjust to taste.

Enjoy! I hope you love this Ridge Gourd Chutney as much as my family does. Let me know in the comments how it turns out for you!