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Ridge Gourd Chutney

A chutney/dip made using the peels of ridge gourd. Pairs well with rice, idli and dosa too.
Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Calories 3 kcal


  • 1 cup approximately Ridge Gourd Peels
  • ½ cup Fresh/Frozen Grated Coconut
  • 1 tsp Cumin
  • 1 tsp Ghee
  • 1 Serrano Pepper adjust to taste
  • Salt to taste

Equipments Required

  • Small Saute Pan
  • Saute Spatula
  • Food Processor/Indian Style Mixer Grinder
  • Serving Bowl


  • Heat ghee in the saute pan over medium heat.
  • Add cumin seeds.
  • When they splutter, add the ridge gourd peels and saute for 2-3 minutes. Let it cool for a few minutes.
  • Once cool, add the sauteed peels along with cumin, coconut, Serrano pepper (See Recipe Notes) and salt and grind to a smooth paste.
  • Transfer to the serving bowl. This can be served with rice, or as dip for Idli/dosa.


1. The heat of the green chillies vary considerably. When I made this dip, I found that ½ of Serrano Pepper gave me enough heat. [br]2. You can also add a little tamarind paste or pulp to make it tangy. I have not used tamarind in my preparation.