Turai Chutney

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

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Turai Chutney recipe - How to make Turai Chutney

Storage upto 2 days: Refrigerated.   Preparation Time:    Cooking Time:    Total Time:     1Makes 1 cup.
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    Main Procedure
  1. 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.
  2. Add the turai, tomatoes and salt and sauté for 8 to 10 minutes or until the vegetable pieces are soft.
  3. Allow to cool completely and purée to a fine paste in a blender.
  4. Serve immediately or store refrigerated for upto 2 days.
Nutrient values (Abbrv) per tbsp
Energy23 cal
Protein0.1 g
Carbohydrates0.7 g
Fiber0.3 g
Fat2.2 g
Cholesterol0 mg
Sodium1.7 mg
Click here to view calories for Turai Chutney


Turai Chutney
 on 31 Aug 21 06:33 AM

Good. I think substituting mustard with jeera would be a good option since grinding mustard is not usually done while making chutneys.
Tarla Dalal
31 Aug 21 02:48 PM
   Thanks for the feedback !!! Keep reviewing recipes and articles you loved.
Turai Chutney
 on 15 Mar 13 02:42 PM

Fab chutney and hard to believe Turai can be so good.