This chutney is absolutely delicious. Though classified under chutneys, this vegetable chutney is eaten with plain hot rice drizzled with a few drops of melted ghee and makes a meal by itself. Turai or ridge gourd is cooked with tomatoes, tempered with mustard, green chillies, garlic and curry leaves and then puréed to get a smooth and tasty chutney. The South Indians use the peel of ridge gourd to make a chutney too! You can use gingelly or sesame oil in this recipe to enhance its South Indian flavours.
Turai Chutney recipe - How to make Turai Chutney
Main Procedure- Heat the oil in a pan and add the mustard seeds. When the seeds crackle, add the green chillies, garlic and curry leaves and stir for a few seconds.
- Add the turai, tomatoes and salt and sauté for 8 to 10 minutes or until the vegetable pieces are soft.
- Allow to cool completely and purée to a fine paste in a blender.
- Serve immediately or store refrigerated for upto 2 days.
Nutrient values (Abbrv) per tbsp
| Energy | 23 cal |
| Protein | 0.1 g |
| Carbohydrates | 0.7 g |
| Fiber | 0.3 g |
| Fat | 2.2 g |
| Cholesterol | 0 mg |
| Sodium | 1.7 mg |