Turai Ke Chilke Ki Chutney Recipe, How to make Turai Ke Chilke Ki Chutney

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. 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 Turai Ke Chilke Ki Chutney.

Turai Ke Chilke Ki Chutney

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Turai Ke Chilke Ki Chutney

Course Chutney

Cuisine Indian

Prep Time 10 minutes

Cook Time 10 minutes

Total Time 20 minutes

Author Neha Mathur

Ingredients

• Oil - 1 tbsp
• Mustard seeds - 1/2 tsp
• Cumin seeds - 1/2 tsp
• Chana dal - 1 tsp
• Fenugreek seeds - 1/2 tsp
• Heeng - 1/2 tsp
• Garlic cloves - 5-6
• Green chili - 3-4
• Ridge gourd peel - 2 cups
• Salt to taste
• Tamarind paste - 1 tsp
• For tempring
• Oil - 1 tbsp
• Mustard seeds - 1/2 tsp
• Heeng - 1/4 tsp
• Chana dal - 1 tsp
• Curry leaves - 10-12

Instructions

1. Heat oil in a pan.
2. Once the oil is hot, add mustard seeds, cumin seeds, chana data, fenugreek seeds and hinge and let them crackle for a few minutes.
3. Add garlic cloves and green chili and cook of few seconds.
4. Add ridge gourd peel and salt and cover and cook on low heat till the peel are softened.
5. Add the peel and tamarind in the jar of a blender and blend to make a smooth chutney.
6. Use little water if required.
7. For tempering, heat oil in pan.
8. Once the oil is hot, add all the tempering ingredients in the oil and let them crackle for a few seconds.
9. Pour the tempering over the chutney.
10. Serve this chutney with ghee rice and Dal.