Bottle Gourd Chutney Recipe

Cooking Directions

• STEP 1.Peel and chop the bottle gourd into small pieces.
• STEP 2.Heat oil in a pan and add mustard seeds, cumin seeds, and curry leaves.
• STEP 3.Add the chopped bottle gourd, green chilies, ginger, and garlic to the pan and sauté until the bottle gourd is cooked.
• STEP 4.Allow the mixture to cool and then blend it into a smooth paste.
• STEP 5.In a separate pan, heat oil and add mustard seeds, urad dal, and dried red chilies for tempering.
• STEP 6.Pour the tempering over the chutney and mix well.
• STEP 7.Serve the bottle gourd chutney with dosa, idli, or rice.
• STEP 8.Store any leftover chutney in an airtight container in the refrigerator.

Cooking Tips

• You can adjust the spiciness of the chutney by adding or reducing the number of green chilies.
• For a creamier texture, you can add a tablespoon of yogurt or coconut milk while blending the chutney.
• You can also add roasted peanuts or sesame seeds for added flavor and crunch.

Storage and Serving

• Store the bottle gourd chutney in an airtight container in the refrigerator for up to 3-4 days.
• Serve the chutney as a side dish with dosa, idli, rice, or any other Indian meal.
• You can also use it as a spread for sandwiches or wraps.