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    Whisk Affair » Recipes » Dips » Turai Ke Chilke Ki Chutney

    Published: Dec 14, 2015 | Last Updated On: Jun 14, 2020 by Neha Mathur | This post may contain affiliate links. I earn from qualifying purchases.

    Turai Ke Chilke Ki Chutney

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    Turai Ke Chilke Ki Chutney, or Ridge Gourd peel Chutney is known by different names in different parts of India. While it is called Beerakaya Thokku Pachadi in telugu, it is also called Peerkangai Tuvayal in Tamil. Here is how to make it.

    Turai ke chilke ki chutney served in a bowl.

    This chutney or pickle is made with the peels or shavings of the ridge gourd which is also loaded with taste.

    A simple and delicious tangy chutney, it makes for perfect accompaniment to idli, Missi Roti or rice, especially when there isn’t any other side dish.

    Ridge Gourd is high on nutrition and minerals, and is also used in the preparation of Achari Turai, a semi-gravy dish or can be mixed into sambar and other gravies.

    Here is how to make it.

    Ingredients

    Turai ki chilke ki chutney ingredients

    Step by Step Recipe

    Heat oil in a pan.

    Oil heating in a pan.

    Once the oil is hot, add mustard seeds, cumin seeds, chana dal, fenugreek seeds and hing and let them crackle for a few minutes.

    Mustard seeds, cumin seeds, chana dal, hing added in hot oil.

    Add garlic cloves and green chilli and cook of few seconds.

    Green chilli and garlic cloves added in the pan.

    Add ridge gourd peel and salt and cover and cook on low heat till the peel are softened.

    Ridge gourd peel and salt added in the pan.

    pan covered.

    Now add the peel and tamarind in the jar of a blender and blend to make a smooth chutney. Use little water if required.

    Cooked peel, tamarind and little water added in a grinder.

    Ground ridge gourd chutney.

    For tempering, heat oil in pan.

    Oil heating in a pan.

    Once the oil is hot, add all the tempering ingredients in the oil and let them crackle for a few seconds.

    Curry leaves, chana dal, mustard seeds added in hot oil.

    Pour the tempering over the chutney. Serve this chutney with ghee rice and Dal.

    Tempering poured over the chutney.

    Loved this recipe?Click here to leave a review and give us a five star rating ★★★★★
    Turai Ke Chilke Ki Chutney, or Ridge Gourd peel Chutney is known by different names in different parts of India. While it is called Beerakaya Thokku Pachadi in telugu, it is also called Peerkangai Tuvayal in Tamil. Here is how to make it.

    Turai Ke Chilke Ki Chutney Recipe

    Turai Ke Chilke Ki Chutney, or Ridge Gourd peel Chutney is known by different names in different parts of India. While it is called Beerakaya Thokku Pachadi in telugu, it is also called Peerkangai Tuvayal in Tamil. Here is how to make it.
    4.50 from 4 votes
    Print Pin Rate
    Course: Chutney
    Cuisine: Indian
    Prep Time: 10 minutes
    Cook Time: 10 minutes
    Total Time: 20 minutes
    Servings: 6 people
    Calories: 79kcal
    Author: Neha Mathur

    Ingredients 

    • 1 tablespoon Oil
    • ½ teaspoon Mustard seeds
    • ½ teaspoon Cumin seeds
    • 1 teaspoon Chana dal
    • ½ teaspoon Fenugreek seeds
    • ½ teaspoon Hing
    • 5-6 Garlic cloves
    • 3-4 Green chili
    • 2 cups Ridge gourd peel
    • Salt to taste
    • 1 teaspoon Tamarind paste

    For tempring

    • 1 tablespoon Oil
    • ½ teaspoon Mustard seeds
    • ¼ teaspoon Heeng
    • 1 teaspoon Chana dal
    • 10-12 Curry leaves
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    Instructions

    • Heat oil in a pan.
    • Once the oil is hot, add mustard seeds, cumin seeds, chana dal, fenugreek seeds and hing and let them crackle for a few minutes.
    • Add garlic cloves and green chili and cook of few seconds.
    • Add ridge gourd peel and salt and cover and cook on low heat till the peel are softened.
    • Now add the peel and tamarind in the jar of a blender and blend to make a smooth chutney.
    • Use little water if required.

    For tempering

    • Heat oil in pan.
    • Once the oil is hot, add all the tempering ingredients in the oil and let them crackle for a few seconds.
    • Pour the tempering over the chutney.
    • Serve this chutney with ghee rice and Dal.

    Notes

    You can add some fresh coriander and mint in this chutney.
    Some freshly grated coconut also pairs very well.

    Nutrition

    Calories: 79kcal | Carbohydrates: 7g | Protein: 1g | Fat: 5g | Saturated Fat: 1g | Sodium: 79mg | Potassium: 72mg | Fiber: 1g | Sugar: 2g | Vitamin A: 63IU | Vitamin C: 41mg | Calcium: 26mg | Iron: 1mg
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    Reader Interactions

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      Recipe Rating




    1. Sreelatha @ Framed Recipes

      December 14, 2015 at 5:05 pm

      Neha, I make this often at home. But I use a little bit of coconut too when grinding. – Sreelatha

      Reply
      • msnehamathur

        December 15, 2015 at 2:27 am

        Will add it next time I make Sreelatha. Thnx for your input.

        Reply
    2. Kim | Mom, Can I Have That?

      December 16, 2015 at 3:29 am

      I can’t say that I have ever hat this dish before but it sounds amazing. I like that it uses the peel of the gourd so as not to waste – thrifty and smart. I have to tell you that this photo is amazing and the main reason I felt I had to check out your beautiful blog. Thanks for sharing!

      Reply
      • msnehamathur

        December 16, 2015 at 5:03 am

        Thnx a lot Kim for stopping by 🙂

        Reply
    3. Neeta

      August 15, 2019 at 11:12 am

      I make this too.I add coconut corriander leaves n peanuts n tamarind

      Reply
      • Neha Mathur

        August 15, 2019 at 2:52 pm

        Good to know this 🙂

        Reply
    4. Sunita Kamath

      September 22, 2022 at 1:18 pm

      5 stars
      My mother in law always talked about this chutney. I had a lot of peels bc of growing the vegetable in our garden. It does takes some work and time to make it but worth the effort. Very tasty. Thanks for the recipe.

      Reply

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