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Ridge gourd - 1

Onion - 1/2

Tomato - 1 [small]

Tamarind - gooseberry size

Dry red chilli - 6 or 7

Skinned black gram - 1 tsp

Salt - to taste

Oil - as required

For seasoning:

Mustard - 1/4 tsp

Skinned black gram - 1/4 tsp

Curry leaves - few

Oil - as required
Finely chop onion and tomato. Keep all the ingredients ready.

Heat oil in a pan; add skinned black gram and red chillies; saute till golden.

Add chopped onion, tomato and saute. Peel off the skin from ridge gourd; slice
into pieces and add it; add tamarind and saute.

Set aside to cool; add salt and grind to chutney.

Heat oil in a pan; add mustard, skinned black gram, curry leaves; let it splutter;
add ground chutney and saute for 2 minutes.

Ridge gourd chutney is ready. Serve with steamed rice, idli, dosa or chapathi

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