Ridge Gourd Chutney

Ingredients

• 500 g ridge gourd

• 1 lime-sized tamarind ball

• 10 dried red chillies

• 1/2 coconut grated

• a few curry leaves

• 2-3 tbsp oil

• salt to taste

Method

Wash and remove the skin from the ridge gourd. Grind the gourd and keep the pulp aside.

Wash the tamarind and extract the pulp.

Heat some oil and fry the ridge gourd skin, grated coconut, tamarind pulp and dried red chillies.

Add the salt and curry leaves, sauté well.

Cook and grind to a smooth paste.

Note

Don't discard the remaining ridge gourd as it can be made into a delicious poriyal (vegetable side dish).