Peerkangai Thol Chutney / Ridge Gourd Skin Chutney
Peerkangai Thol Chutney is a Delicious South Indian Chutney recipe using Ridge Gourd Skin or Peel. Healthy and loaded with fibre, this chutney makes a great side or accompaniment to breakfast and main course rice dishes.
- Prep time
- 10 min
- Cook time
- 10 min
- Yield
- 4 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 1 cup Ridge Gourd Peel or Skin (Peerkangai Thol) roughly chopped (1 cup is 200 ml )
- 1 tbsp Sesame Oil
- 2 tsp Chana Dal or Bengal Gram Dal (1 tsp is 5 ml )
- 1 tsp Urad Dal
- 2 nos. Whole Red Chillies (Byadgi) (Check Notes)
- 1/3 cup Freshly Grated Coconut (1/3 cup is 80 ml measurement)
- 1 nos. Marble size tamarind ball
- 1/2 tsp Jaggery (Check Notes)
- Water as required to grind into chutney consistency (+ 1 tbsp for Cooking the Peels )
- salt to taste
- INGREDIENTS FOR TEMPERING
- 1/2 tsp Urad Dal
- 1/8 tsp Mustard Seeds or Rai
- 2-3 nos. Whole Red Chillies (I have used pondy chillies )
- 2 tsp Sesame Oil
- a Pinch of Asafoetida or Hing
Instructions
- 1
Wash and Peel the Ridge Gourd, Turai or Peerkangai.
- 2
Roughly chop the Peerkangai into pieces (easy to grind)
- 3
Heat a pan, add oil, chana Dal, Urad dal and Whole red chillies.
- 4
Saute until the dals have browned a bit and the chillies have crisped up
- 5
Add the chopped peerkangai pieces to the pan, mix well. Add a tblsp of water so that the bottom of the pan doesn't burn and the peerkangai thol softens a bit.
- 6
Once the Peerkangai has softened a bit, switch off the flame, add grated coconut, tamarind and jaggery. Keep aside for cooling.
- 7
Once the ingredients have cooled, transfer to a chutney jar, add salt to taste and grind it into a chutney consistency. You can add water accordingly. Keep it slightly thick in consistency.
- 8
Once the chutney has ground, prepare for tempering by heating a small pan with some oil.
- 9
Add some mustard seeds, Urad dal and whole red chillies. Once the mustard crackles add the tempering to the chutney, mix well and serve immediately.