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POINTED GOURD PEEL CHUTNEY

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/