https://themadscientistskitchen.com/ . Do check her space . I have tried some of her recipes like Sweet Potato Halwa and Kathyawadi Garlic chutney. They were absolutely mind blowing. Have bookmarked some more recipes from her blog.
Recipe for Lauki ki Chutney
What are the Ingredients for this recipe?
- 1 Medium Size Lauki / Bottle Gourd chopped into cubes
- 2 Tbsp Sesame Seeds
- 5 Green Chillies
- Salt to Taste
- 1/2 Lemon size Tamrind
- Handful of fresh Coriander
- 1/2 Tsp Ginger Paste
- 1/2 Tsp Garlic Paste
- 1/4 Tsp Red Chilli Powder
- 1/2 Tsp Jeera
- 1 Tsp Urad dal
- 1/4 Tsp Hing/ Asafoetida
- 1/2 Tsp Oil
For Seasoning:
- 1/2 Tsp Mustard seeds
- 1/2 Tsp Urad dal
- 1/4 Tsp Hing / Asafoetida
- 1/4 Tsp Oil
- 8-10 curry leaves
How to make this chutney?
Wash and clean the bottle gourd / Lauki. Do not peel or remove the pulp with seeds . Cut the ends and chop the bottle gourd into cubes . Use the ends to make compost.Dry Roast the sesame seeds and keep it aside. Take a wide bottom pan and heat oil. Add jeera and urad dal.Once they turn slighlty brown add the chopped lauki, green chilli and chopped coriander. Mix well and close the lid. Let it cook on medium flame for about 15 mins. Lauki will become soft. Now add salt, tamrind, red chilli powder, asafoetida and ginger and garlic paste. Mix well and let it cook for a minute. Switch off the flame. Allow it to cool completely. Grind all the ingredients along with roasted sesame seeds and make a smooth paste.Transfer all the contents to a bowl. Heat some oil in a small pan for the seasoning. Add mustard seeds , urad dal ,curry leaves and hing. Once it starts to splutter switch off the flame and garnish the chutney with this seasoning. Serve this delicious chutney with piping hot rice and ghee ,idli , dosa, paniyaram or use it as a dip or in sandwhich. You will crave for more.
Totally floored by your recipe Preethi. Once, while making lauki juice I wanted to add the peel and was stopped by my sister in law as she said lauki peel is unhealthy. Usually lauki peel is so tender and have wondered why we can’t use it. But now I know better. I’m sure we can use unpeeled lauki in sambhar too.
Amma makes this chutney too, sometimes with only bottle gourd peel, and all of us love it to bits. It’s such a great way of using kitchen ‘waste’, which is actually so very nutritious!
Love how you have explained the recipe in detail, Preethi. The chutney looks delicious and very inviting.
I do not peel the tender bottle gourd while using in my Thalipeeth. Loved your wholesome chutney di. Sounds so delicious ! Would definitely try it out soon.
Such an awesome recipe. Getting my folks to eat lauki is an uphill task but with this amazingly delicious chutney with minimum wastage is surely a delight for the tastebuds and my soul. Loved the recipe I must try it.
Delicious and mouth watering chutney. Love the addition of sesame seeds and ginger and garlic paste. Would need some hot idli now to enjoy this.
Bottle gourd chutney sounds amazing. Never thought of bottle gourd chutney. So innovative recipe. I am sure it will taste lipsmackingly delicious. I will try it sometime.
I use the peel of all gourds to make chutneys, but using them whole in this lipsmacking dip is amazing too ! will try soon, Preeti
This is totally new to me, I never tasted chutney from lauki, I’m sure they must be so flavorful dip. Beautiful share!
WOW chutney using lauki sounds totally different. I usually dont peel the baby tender ones and use in curry as it is. This one i will surely make sometime.
Never made chutney from bottle gourd..looks delicious, will love to have with hot chapatis or parathas.