Ridge Gourd Chutney

This is my favorite of all chutneys. It’s  very versatile and goes with rice, with chappatis, dosa, idlis and even with bread!! Though I’ve eaten it all my life made by my mother, it was only yesterday that I tried it for the first time. Of course it did not surpass my Mother’s, the color looked green instead of the brownish tinge, but it tasted good. When I asked my Mother about the color, I discovered that I had used less tamarind so as to not make it too tangy. You can also vary the quantity of the ingredients depending on your taste.


  • 2 Ridge gourd- peeled and chopped
  • Tamarind- 1 small marble sized ball
  • Jaggery- 1 tsp
  • Urad dal- 1 tsp
  • Dried Red chili- 3
  • Grated coconut: 1 tbsp
  • Salt to taste
  • Oil- 1 tbsp


  • In a pan heat some oil and add all the above ingredients except jaggery, salt and coconut and keep stirring for 7-8 minutes, till the ridge gourd is partially cooked
  • After it cools, grind it with jaggery, coconut and salt
  • Serve with dosas/rice/chappati

Preparation time: 15 minutes

Serves: 2

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