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Peerkangai Thol Chutney / Ridge Gourd Skin Chutney
MASALACHILLI15Ingredients
30Minutes
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Ingredients
US|METRIC
4 SERVINGS
- 1 cup ridge gourd (Peel or Skin, Peerkangai Thol roughly chopped 1 cup is 200 ml)
- 1 Tbsp. sesame oil
- 2 tsp. chana dal (or Bengal Gram Dal 1 tsp is 5 ml)
- 1 tsp. urad dal
- red chillies (2 nos. Whole, Byadgi Check Notes)
- 1/3 cup grated coconut (Freshly, 1/3 cup is 80 ml measurement)
- tamarind (1 nos. Marble size, ball)
- 1/2 tsp. jaggery (Check Notes)
- water (as required to grind into chutney consistency + 1 tbsp for Cooking the Peels)
- salt (to taste)
- 1/2 tsp. urad dal
- 1/8 tsp. mustard seeds (or Rai)
- red chillies (2-3 nos. Whole, I have used pondy chillies)
- 2 tsp. sesame oil
- 1 pinch asafoetida (or Hing)
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