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Bitter gourd dry chutney Recipe

Recipe By Ramya Kamath

Bitter gourd is generally disliked by kids. Bitter gourd dry chutney(a condiment/accompaniment) is one such recipe I make frequently as it has been given a green signal by the kids.

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3hr total
3hr total
Bitter gourd dry chutney
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Ingredients for Bitter gourd dry chutney Recipe

  • 0.09 Cups Bitter gourd (seeds discarded and chopped into small cubes)
  • 0.09 Cups Grated Coconut(fresh)
  • 0.29 Pieces Dry red chillies
  • 1/100 Tsp Asafoetida
  • 1/100 Tsp Tamarind
  • To Taste Salt
  • As Required Oil

Directions: Bitter Gourd Dry Chutney Recipe

  • STEP 1.Wash, trim, deseed and chop the bitter gourd into pieces. Sprinkle some salt to it. Mix and keep it for about 20 mins. Then gently squeeze out water from the gourd. After another 10 mins, squeeze them again. Repeat if moisture remains.
  • STEP 2.Meanwhile dry roast the dry red chillies on a low flame. Keep aside. Then dry roast coconut on a low flame until light brown and dry. When done, turn off the heat, add asafoetida powder and mix. Keep aside to cool.
  • STEP 3.Heat little oil. Add the squeezed bitter gourd pieces (can be done in batches). Fry on a low flame till brown and crisp. Allow all the ingredients to cool.
    step-image
  • STEP 4.Firstly, grind tamarind and red chillies to a powder. (No using water at all)
  • STEP 5.Next add in the roasted coconut and salt to taste. Grind on pulse mode just till crushed/powdered. (Over grinding may cause the coconut to release its oiliness, thus making the resulting chutney not so dry/powdery). Take a small handful of bitter gourd pieces and add it to the mixer containing coconut, grind on pulse mode for another round or two (just till pieces are crushed).
  • STEP 6.Transfer this to a bowl. Roughly crush the remaining bitter gourd pieces a little and add it to the bowl. Mix it well and store it in an airtight container (preferably made of glass).
  • STEP 7.PN:1) Salt is added to the bitter gourd bits and kept for a while primarily to let out the moisture. This makes the step of frying bitter gourd pieces, faster and the pieces will be crispier. 2) Keep the chutney in a dry place (away from moisture) for a longer shelf life. 3) Roasting the ingredients should be done patiently on a med-low flame. 4) Quantity of red chillies may be increased and accordingly tamarind.
Nutrition
value
55
calories per serving
5 g Fat< 1 g Protein1 g Carbs2 g FiberOther

Current Totals

  • Fat
    5g
  • Protein
    < 1g
  • Carbs
    1g
  • Fiber
    2g

MacroNutrients

  • Carbs
    1g
  • Protein
    < 1g
  • Fiber
    2g

Fats

  • Fat
    5g

Vitamins & Minerals

  • Calcium
    4mg
  • Iron
    < 1mg
  • Vitamin A
    16mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    < 1mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    11mcg
  • Vitamin B12
    0mcg
  • Vitamin C
    6mg
  • Vitamin E
    < 1mg
  • Copper
    < 1mcg
  • Magnesium
    10mg
  • Manganese
    < 1mg
  • Phosphorus
    17mg
  • Selenium
    < 1mcg
  • Zinc
    < 1mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Ramya Kamath