Heerekai sippe chutney| Ridge gourd peel chutney | Thurai skin chutney

Heerekai sippe chutney or ridge gourd peel chutney recipe is nutritious fiber packed made from the peel of the ridge gourd. Recipe with step-by-step pictures and recipe video is given.

Ridge gourd is used in many South Indian dishes like sambar, sabzi, tovve, dal.

We always save the peel from ridge gourd used in making delicious dishes. SAVE this chutney to make from the peels.

In simple sentence, cook the peel, grind with coconut, fried spices and later temper with coconut oil.

You can check this recipe and I am sure you will like it. Overall, it is a quick and easy side dish will be loved by all.

It’s a great twist to the otherwise thrown ridge gourd peels.

If you are wondering what to make with ridge gourd peel, then here is a recipe to try

So next time you buy a ridge gourd, eat the flesh and don’t ever throw this vegetable peel. If you try this vegetable chutney, give me your feedback.

I learnt this recipe from cousin and make it everytime I have a ridge gourd at home.

Why you will like this ridge gourd peel chutney ?

Easy to make chutney recipe

It is fiber rich side dish

It can be served as diabetic friendly meal as they are rich in many important vitamins and micro nutrients.

Basic pantry ingredients to make chutney

A perfect side dish for any South Indian breakfast

This can be a delicious spread for your sandwiches.

This is a no waste recipe using ridge gourd peel.

Other chutney recipes that you can try

Easy Jackfruit Seed Coconut Chutney

Raw tamarind chutney recipe

Equipment

Mixer Grinder

Fry pan for tempering chutney

Ingredients Notes

Hirekayi sippe  –   Ridge gourd peel is used to make chutney. Use a fully ripe fresh-looking vegetable and straight ones. Do not use bent and broken ridge gourd as they tend to be bitter in taste. Do not use mature ridge gourd as they become more fibrous and difficult to grind.

Green chilies – Fresh green chilies are used for spiciness.

Fresh coconut gratings – Freshly grated coconut is used in making chutney. It gives aroma and flavour to chutney.

Coriander leaves – Coriander leaves herbs add a mild flavour to chutney.

For roasting

Lentils and spices used for chutney – Urad dal, menthya, sesame seeds or yellu are roasted dry without any oil. It gives great aroma to chutney

Salt as per taste

Tamrind paste – We can add fresh tamarind paste or thick tamarind water to balance the taste

Jaggery powder – This also adds slight sweetness to balance spiciness of chutney.

Asafoetida or hing – Adds an earthy flavour to chutney. We can add asafoetida crystals or powdered form.

Water – we add water for pressure cooking peel and grinding chutney.

Seasoning

Coconut oil – For giving authentic flavor to ridge gourd peel chutney, I have seasoned with coconut oil.

Mustard seeds and Curry leaves – This chutney is seasoned with black mustard seeds and curry leaves. We can add dried or fresh curry leaves.

How to make hirekayi sippe chutney or ridge gourd peel chutney?

To begin the preparation of spicy tasty ridge gourd peel chutney first we have to fry spices and followed by pressure cooking ridge gourd peel

Frying spices

In a fry pan, add methi seeds, fry on low heat until they turn golden colour. Keep this aside until we fry others.

Next fry urad dal on low heat until golden in colour. Keep aside until use.

Add sesame seeds and fry on low heat until few of them splutter and turn golden. Keep all the fried ingredients aside.

Pressure cooking

Wash clean the ridge gourd properly to remove dust and dirt. We can soak the ridge gourd in water for 15 to 20 minutes for deep cleaning.

Peel skin of ridge gourd and keep aside. Pressure cook ridge gourd peel with green chilies for 1 or 2 whistles with very little water as per your taste preference.

Cool pressure-cooked peel and green chilies.

Grinding

Using a mixer grinder, grind together the following ingredients into fine paste. Pressure cooked peel with green chilies, fresh grated coconut, dry roasted methi seeds, urad dal and sesame seeds.

To adjust spiciness, we add jaggery powder and tamarind paste while grinding.

Also add asafoetida or hing and salt as per taste.

We also add few twigs of coriander leaves for added flavour to chutney.

Grind everything together to a thick paste adding few tablespoons of water. Chutney is ready to be seasoned.

Seasoning

For seasoning, heat a small pan, add coconut oil.  Fry mustard seeds and curry leaves until crisp.

Pour coconut oil seasoning on chutney and mix well. Delicious heerekai sippe chutney or ridge gourd peel chutney is ready to be served.

Serving suggestions

Serve this heerekai sippe chutney with dosa or idli. It can be served with white rice as a main course.

Here are few of side dish with main course, you can check these on blog

If you are not serving the chutney immediately, then do not add seasoning.

Seasoning can be made at the time of serving. Cripsy curry leaves of seasoning tastes best when served immediately.

Storage suggestions

We can store the ground chutney in airtight container under refrigeration and then add seasoning just before serving. It stays good for 2 days in refrigerator.

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Recipe Variations

1. Instead of adding asafoetida or hing during grinding, it can be added to seasoning.
2. We can use refined oil or sesame oil for seasoning.
3. Red chilies can be added instead of green chilies.
4. Shallots and garlic: These can be fried, added to peel while grinding. We can also add these fried shallots and garlic to the seasoning and mixed with chutney.
5. Roasted peanuts: We can add roasted peanuts to the pressure-cooked ridge gourd peel while grinding. Roasted peanuts can also be added while seasoning chutney. This add crunchy texture to chutney.
6. Roasted gram or hurigadale: We can add roasted gram while grinding chutney. This gives texture and increases the quantity of chutney.
7. Lentils: We can add roasted chana dal and urad dal while grinding the cooked peel to make chutney.

Tips to make perfect chutney

Use a healthy and young ridge gourd for skin.

Roast all spices and lentils separately, as they need different time for frying.

Always cook ridge gourd peel before grinding chutney.

Always adjust salt, tamarind paste as per taste preference.

Frequently asked questions

Is this recipe glutenfree?

We can skip asafoetida in chutney and make it glutenfree.

Can we make ridge gourd peel chutney in advance?

Yes it can be made in advance. If we plan to make for breakfast, pressure cook peel the previous night and refrigerate until you plan to grind.

Can we use desiccated or dry coconut in chutney?

If fresh coconut is not available, we can replace it with dessicated or dry coconut. I recommend using fresh coconut, as it gives a subtle sweetness to chutney.

Can we freeze the leftover peel chutney?

Leftovers can be frozen in ice cube moulds and stored for a week. Just before serving you can thaw them. Frozen chutney cubes change its texture when thawed.

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