Turai Chutney
by Tarla Dalal

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.

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Turai Chutney recipe - How to make Turai Chutney

1 1/4 cups peeled and chopped ridge gourd (turai)
1 cup chopped tomatoes
1/2 tsp mustard seeds ( rai / sarson)
2 green chillies
2 cloves garlic
8 to 10 curry leaves (kadi patta)
2 tbsp oil
salt to taste

Method

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