Monday, September 28, 2020

Bottle gourd Cilantro Chutney

This is a very simple chutney that can be prepared very quickly. It pairs well with idli or dosa. Bottle gourds contain lots of water and hence cooking the bottle gourd is necessary for the process of making this chutney. Else it will be very watery. It cooks quickly in its own juice in about five to six minutes for the above quantity. Cilantro adds a flavor boost along with the peppers while the roasted dalia help to get a little thicker chutney. Overall, the blend of these ingredients makes a perfect and tasty chutney.

I used the bottle gourd grown in my backyard. When you shred, don't have to remove seeds if it is tender. Else, remove the seeds and grate it.


Bottle gourd - 2 cups, shredded

cilantro - 3/4 cup

salt - 1/2 tsp

Tamarind - 1/4 tsp

Dried red chillies - 2

Serrano pepper -1

Roasted dahlia - 2 tbsp

Oil - 2 tsp

Mustard seed - 1/4 tsp

Split urad dhal - 1/4 tsp

Asafoetida - 1/8 tsp


Heat 1 tsp of oil, add the red chillies and serrano pepper. Fry for a few seconds. 

Then add the shredded bottle gourd and saute for about 5-6 minutes till it is cooked. Switch off the flame and add the cilantro. Mix as this heat will just wilt the cilantro. Cool for a couple of minutes. 

In the meantime, dry roast the dalia and add to the bottle gourd. Add salt, tamarind, and grind to a smooth texture. There is no need to add water. Transfer to a serving bowl.

Heat 1 tsp of oil. Do the tadka with mustard seeds, split urad dhal, asafoetida and pour it on the chutney.

Serve with idli, dosa, or paratha.

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