| Author | suhashini86 | Yield | No Value |
|---|---|---|---|
| Published | Cooking Time | ||
| Recipe Type | Dipping/Pickles | Preparation Time | |
| Ingredient | Standing Time |
Recipe of Bottle Gourd Peel Chutney
| Ingredient Name | Quantity | Unit |
|---|---|---|
| Lemon Juice (Nimbu Ka Arakh) | 2 | Teaspoons |
| Skin (Chilka) | 1 | Numbers |
| Green Chillies (Hari Mirch) | To Taste | |
| Fresh Cilantro (Hara Dhania) | Bunch | |
| Coconut (Khopra) | To Taste | |
| Peanut Powder (Moumphali Powder) | 1 | Teaspoons |
| Salt | To Taste | |
| Sugar | 1 | Teaspoons |
| Cooking Oil | 1 | Tablespoons |
Directions
In a karai or frying pan fry the bottle gourd skin in oil until it is crisp. Or pressure cook the skin until it is soft.
In a grinder, grind together: bottle gourd skin, coconut, chillies, peanut powder, salt, sugar and coriander/cilantro leaves. Take this mixture out in a bowl. Add lemon juice, mix and serve.
Posted Sep 22, 2007
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1 Comments
I have also tried this chutney with the entire bottle gourd along with the peel , added mint leaves while sauteing and finally grated coconut while grinding; it turned out great