Today I am going to share a different type of Chutney or it can be used as a dip as well. This can be called a best out of waste recipe. Yes …. You heard it right. This chutney or dip is made from the peel of Pointed gourd or our very own Parwal. We do make different type of chutney or dip with various veggie peels but this one is a keeper for sure.
What is a Condiment?
A condiment is basically a spice, sauce, or a preparation that is added to food after cooking to induce a specific flavor to enhance the flavor, or to complement the dish. A table condiment or table sauce is more specifically a condiment that is served separately from the food and is added to enhance the taste. It includes sauces, dips, pickles and chutneys to name a few. What is Foodiemonday Theme? This week’s 231st #Foodiemonday #Bloghop theme #CondimentsMagic was suggested by our fellow blooger Renu who is a wonderful blogger and shares her amazing recipes .Do visit her space https://cookwithrenu.com/ . I have bookmarked some of her recipes Rajasthani Paush Bada and Horse Gram and sweet Potato Patties to name a few. Do head over to her blog and check it out. I was very Happy when she suggested the theme this week . Recipe for Pointed Gourd Peel Chutney: What are the Ingredients for this recipe?
  • Handful of Pointed Gourd Peel
  • 1 Medium Size Onion Chopped
  • Salt to Taste
  • 2 Tsp Urad Dal
  • 1 Tsp Mustard seeds
  • 4 Red Dry Red Chillies
  • 1 Tsp Poppy Seeds
  • 1/4 th Lemon size Tamrind
  • 1 Inch Fresh Ginger
  • 1/2 Tsp Oil
For Tempering:
  • 1 Tsp Oil
  • 1/4 Tsp Mustard Seeds
  • Few Curry Leaves
How to Prepare the Chutney / Dip? Heat a wide bottom Pan. Add oil. Now you may add urad dal and mustard. Mustard starts to splutter after a few seconds. Add Onions and ginger and roast untill the onions turn golden brown. Lastly add red chillies , poppy seeds ,Pointed gourd peel and tamrind.Mix well and switch off the flame after 2 minutes. Allow the mixture to cool completely. Transfer all the ingredients to a small mixie jar. Make a fine paste. You may add a tsp of water if needed. Heat a small pan. Heat oil. Add mustard seeds and curry leaves. Garnish the Chuntey with this Tempering. Serve with Idli , Dosa, Paniyaram ,Rotis , Use as a spread in Sandwich, Serve with Nachos or Papads…….. Lots of ideas to serve this as a dip / Chutney.
https://preethicuisine.com/kothamalli-kharam-cilantro-chutney-powder/ https://preethicuisine.com/sago-uttappam-with-spicy-onion-chutney/ https://preethicuisine.com/kathiyawadi-lehsun-chutney-garlic-chutney/


  1. That sounds one healthy chutney and good use of something we generally discard. Would be so healthy as generally all the nutrients are near the skin of any vegetable. Would love to try this.

  2. Wow Preethi and innovative chutney recipe. I usually don’t peel the skin off parwal, but to mark this chutney, will have to. Its truly amazing how the South Indian Cuisine has so many recipes to use up peels.

  3. Very good use of parwal peels.. I usually make parwal with peels but chutney looks quite inviting won’t mind trying it and pairing it up with parathas or dal rice..

  4. We make the peel chutney once a week with all or individual peels (incl padwal, chow chow, ridge gourd etc) . I like the addition of onions here, will try ur version sometime preethi.

  5. We often make chutney using ridge gourd peels, but never thought of making one with peels of pointed gourd. Very innovative!

    The chutney looks so delicious and inviting! I definitely wouldn’t mind having this with some rice. 🙂

  6. D’t know that we can prepare chutney with pointed gourd peel too Preeti ji. We prepare chutney with ridge gourd peel regularly at home. Would love to try this aroma and tasty chutney .

  7. Healthy, yummy and look interesting – these wonderful chutney are a complete package! Totally new to me,i never peel the parwal skin use it whole. Interesting share!!

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