Heerekayi Sippe Chutney | Ridgegourd Peels Chutney | Chutney Recipes
Author: Vindhya Desai
Recipe type: Side
Cuisine: Indian
Prep time:
Cook time:
Total time:
Serves: 1 small bowl
- 1 Cup lightly packed heerekayi sippe/ridgegourd peels
- 2 Tbsp groundnuts
- 2-3 red chillies
- 1 Tsp coconut-oil
- Few curry leaves
- 1 Tsp jeera/cumin
- ¼ Cup grated coconut
- Salt to taste
- 1 small piece jaggery/bella
- 1 small pinch hing
- Clean and wipe ridgegourd/heerekayi sippe/peels
- In a pan heat little oil and add jeera
- Add groundnuts and roast them till golden
- Add curry leaves and red chilli and saute for 1-2 mins
- Once this cools, add this to a mixer jar
- In the same pan, saute ridgegourd/heerekayi sippe/peels
- Add grated coconut and saute for a bit more
- Throw in a piece of jaggery
- After this cools, add this to the mixer grinder
- Add salt to taste and grind into a chutney
- Add tadka of urad dal, mustard and curry leaves
- Serve as side dish with idli or dosa
Ensure you save the peels when you make other ridgegourd/heerekayi dishes
You can also add desiccated coconut instead of fresh coconut
Adjust chillies as per your taste
Recipe by Food Of Interest at https://foodofinterest.com/heerekayi-sippe-chutney/
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