A chutney/dip made using the peels of ridge gourd. Pairs well with rice, idli and dosa too.
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.