Heerekayi Sippe Chutney | Ridgegourd Peels Chutney | Chutney Recipes

Fresh earthy flavours, spicy and tasty heerekayi sippe chutney
06/15/2018 3:12:17 PM vindhyadesai

Heerekayi Sippe Chutney

Most people would have heard elders saying at home that most of the nutrition is in the peels of a vegetable. Our elders had a lot of practical and wonderful recipes with peels and seeds which we generally discard. And it is definitely the case, peels and seeds do have a lot of nutrition. With lack of time coupled with a general disinterest in consuming nutritious simple vegetables we do not bother to saving peels and seeds. This heerekayi sippe chutney is made from ridgegourd/heerekayi sippe.
Nowadays we are again able to buy organic vegetables which should help us get back to some good recipes. Heerekayi sippe chutney has a very earthy flavour and is a good side dish for idli or dosa. Ridgegourd/heerekayi peels are high in fibre content and blends well with a few masala and coconut to give you can easy chutney.

Ensure the peels are fresh and tender. You can store the peels for 1-2 days after peeling them off the heerekayi. You can then prepare heerekayi sippe chutney as fresh side dish later on. Adjust spice as per your taste and enjoy the taste of fresh chutney, you will leave everyone guessing! Try more ridgegourd/heerekayi recipes from FOI: heerekayi dosa, turai. More chutneys from FOI.
Try more peels recipes:
Orange Peels Gojju
Beetroot and Potato Skin Crisps
Methi Stems Chutney

Heerekayi Sippe Chutney | Ridgegourd Peels Chutney | Chutney Recipes
 
Prep time
Cook time
Total time
 
Fresh earthy flavours, spicy and tasty heerekayi sippe chutney
Author:
Recipe type: Side
Cuisine: Indian
Serves: 1 small bowl
Ingredients
  • 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
Method
  1. Clean and wipe ridgegourd/heerekayi sippe/peels
  2. In a pan heat little oil and add jeera
  3. Add groundnuts and roast them till golden
  4. Add curry leaves and red chilli and saute for 1-2 mins
  5. Once this cools, add this to a mixer jar
  6. In the same pan, saute ridgegourd/heerekayi sippe/peels
  7. Add grated coconut and saute for a bit more
  8. Throw in a piece of jaggery
  9. After this cools, add this to the mixer grinder
  10. Add salt to taste and grind into a chutney
  11. Add tadka of urad dal, mustard and curry leaves
  12. Serve as side dish with idli or dosa
Notes
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

Heerekayi Sippe Chutney:
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

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