Tuesday, April 13, 2010

Ridgegourd Thol Chutney



Ingredients 
(Group I)
  • Green chillies - 3 or adjust
  • Curry leaves- 1 spring
  • Ginger - 1 small piece
  • Tamarind - small gooseberry size
  • Chana Dal - 2 tbsp
  • Ridge Gourd Peel - 1 cup (chopped)
  • Coconut - 2 1/2 tbsp
  • Salt to taste
Seasoning 
(Group II)
  • Oil - 1 tbsp
  • Mustard seed - 1 tsp
  • Urad dal - 1 tsp

Method
  • Heat little oil in the pan & roast all the group I ingredients one by one in the same  order.
  • Let it cool. 
  • Grind the chutney little coarsely.
  • Season it with group II ingredients.

Tip for the recipe - Fresh coconut tastes good for this chutney.  Don't over fry the coconut. Don't over fry the coconut.




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