Heerekai Sippe Chutney Recipe (Ridge Gourd Peel Chutney)

Are you tired of throwing away the peel of Ridge Gourd after using the core in your recipes?

Well, not anymore!

In this Heerekai Sippe Chutney recipe, I will teach you how to turn that peel into a delicious and healthy chutney that can be enjoyed with Dosas or as a side dish with your main course.

This simple recipe is a great way to reduce food waste and add variation to your meals.

So, let’s get started!

5 Reasons You’ll Love This Heerekai Sippe Chutney Recipe

• Waste Reduction: This recipe uses the peel of Ridge Gourd that is usually thrown away, thus reducing food waste and making your meals more sustainable.
• Nutritious: The peel of Ridge Gourd is rich in dietary fiber, vitamins, and antioxidants, making this chutney a healthy addition to your diet.
• Unique Flavor: The combination of tamarind, coconut, and roasted cumin seeds gives this chutney a unique and delicious flavor that you won’t find in other recipes.
• Easy to Make: With just a few ingredients and simple steps, this chutney is quick and easy to make, perfect for busy weeknights or lazy weekends.
• Versatile: You can enjoy this chutney with Dosas, rice, rotis or as a spread for sandwiches, making it a versatile addition to your meals.

Recommended Equipment

• Skillet or Kadai: You will need a Skillet or Kadai for cooking the ridge gourd peel and the other ingredients.
• Mixer Grinder: A mixer grinder is essential for grinding the roasted ingredients into a smooth paste.
• Wooden spatula: A wooden spatula will help you sauté the ingredients without sticking or burning.

Ingredients You’ll Need

• Ridge Gourd Peel (Turai/Peerkangai) (2 cups): The peel of Ridge Gourd is the star ingredient of this recipe, providing a unique taste and texture.
• Tamarind (lemon-sized): Tamarind adds a tangy flavor and helps balance the taste of the chutney.
• Fresh Coconut (Grated) (1/4 cup): Fresh coconut adds a creamy texture and a sweet flavor to the chutney.
• Green Chillies (3): Green chillies add a spicy kick to the chutney, and you can adjust the number depending on your spice tolerance.
• Cumin seeds (1 tablespoon): Roasted cumin seeds add a nutty and smoky flavor to the chutney.
• Unsalted Butter (to taste): Butter adds richness to the chutney and helps balance the flavors.
• Jaggery (1 teaspoon): Jaggery adds a mild sweetness to the chutney, balancing the tangy and spicy flavors.
• Oil (1 teaspoon) for tempering
• Mustard Seeds (Rai/ Kadugu) (1 teaspoon) for tempering
• Curry Leaves (1 sprig) for tempering
• Dry Red Chillies (2) for tempering

How To Make Heerekai Sippe Chutney

1. Sauté the Ridge Gourd Peel: Heat a tablespoon of oil in a Skillet or Kadai. Add the ridge gourd peel and sauté until it shrinks in size.
2. Roast the Ingredients: Add the green chillies, tamarind, coconut, and cumin seeds to the Kadai and sauté for a few minutes until fragrant and light brown.
3. Grind the Chutney: Allow the mixture to cool and grind the ridge gourd peel and other ingredients in a Mixer Grinder into a smooth paste.
4. Add seasoning: Heat a teaspoon of oil in the same Kadai and add mustard seeds, cumin seeds, curry leaves, and dry red chilies. Let it crackle and roast well. Pour the seasoning over the chutney and mix well.
5. Serve: Transfer the Heerekai Sippe Chutney to a bowl, check the salt and spice levels, and adjust to your taste. Serve it with Dosas or as a side dish with your main course.

5 Expert Tips and Tricks for The BEST Chutney

• Soak Tamarind: Soaking tamarind in water for 5-10 minutes makes it easier to extract the juice, which gives a nice tangy flavor.
• Roasting: Roasting the green chillies, coconut, and cumin seeds brings out the flavors and gives a lovely aroma to the chutney.
• Butter: Small amounts of unsalted butter adds richness and creaminess to the chutney, but make sure not to overdo it.
• Water: Add water in small batches while grinding to get the desired consistency of the chutney. Too much water can make it thin and watery.
• Refrigerate: Refrigerate the leftover chutney in an airtight container for up to 3-4 days.

Uses For Heerekai Sippe Chutney

1. As a dip: This chutney can be used as a dip or spread for sandwiches or wraps.
2. With Dosas or Idlis: Heerekai Sippe Chutney pairs well with crispy Dosas or soft Idlis.
3. As a side dish: This chutney goes well with a variety of main dishes such as rice, Rotis or Parathas.
4. Mixed with yoghurt: Mix the chutney with yoghurt to make a delicious dip for vegetable sticks.
5. As a marinade: Use this chutney as a marinade for grilling or roasting meats or vegetables.
6. With crackers: Serve this chutney as a dip with crackers or raw veggies for a healthy snack.
7. As a spread: Use this chutney as a spread for sandwiches or wraps for a unique twist on your favorite lunch meal.
8. With chaat: Drizzle this chutney over chaat dishes like Bhel Puri, sev puri, and many more to enhance the flavor.
9. In a buddha bowl: Use this chutney as a sauce for your buddha bowl ingredients like grilled veggies and rice for an added burst of flavor.
10. As a dip for samosas: Serve this chutney as a dip for your vegetable or meat samosas for a delicious combo.

Recipe Variations

• Peanut Butter Heerekai Sippe Chutney: Add a tablespoon of peanut butter while grinding to create a nutty version of this chutney.
• Mint Heerekai Sippe Chutney: Add fresh mint leaves while grinding to create a refreshing and aromatic chutney.
• Coriander Heerekai Sippe Chutney: Add fresh coriander leaves to the chutney while grinding to enhance the taste and color.
• Spicy Heerekai Sippe Chutney: Increase the number of green chillies for a spicier version of this chutney.
• Garlic Heerekai Sippe Chutney: Add crushed garlic while sautéing the ingredients for a garlicky flavor.

Substitutions

• Unsalted butter: You can use ghee instead of butter.
• Green chillies: Red chillies or black pepper can be used as a substitute for green chillies.
• Tamarind: Lemon juice or raw mango powder can be used as a substitute for tamarind.
• Coconut: You can use coconut milk as a substitute for fresh grated coconut.
• Jaggery: Brown sugar or honey can be used as a substitute for jaggery.

Storing, Freezing, and Reheating

• Storing: Store the chutney in an airtight container in the refrigerator. It stays fresh for up to 3-4 days.
• Freezing: You can freeze the chutney for up to a month in a freezer-safe container.
• Reheating: Thaw frozen chutney overnight in the refrigerator. Reheat it on a low flame for a few minutes, stirring occasionally.