How to make Turai Chutney - An surprisingly tasty chutney of turai.

This recipe is from FoodFood TV channel & has featured on Sanjeev Kapoor Kitchen.

Main Ingredients : Ridge gourd (turai) (तुरई), Oil (ऑइल)

Cuisine : Andhra

Course : Pickles, Jams and Chutneys

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Turai Chutney Recipe Card

Turai Chutney
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The cuisine of Andhra Pradesh is reputedly the spiciest of all Indian cuisine. Foods include both the original spicy Andhra cooking and Muslim-influenced Hyderabadi cuisine. Rice is the staple diet and is used in a wide variety of ways.
Hyderabadi cuisine is influenced by the Muslim population, which arrived in Andhra centuries ago. Much of the cuisine revolves around meat. It is rich and aromatic, with a liberal use of exotic spices, ghee, nuts and dry fruits.

For more recipes related to Turai Chutney checkout Turai Ke Chilke Ki Chutney. You can also find more Pickles, Jams and Chutneys recipes like Mutton Pickle, Paruppu Thovaiyal, Kothamalli Thuvayal, Moutabel.

Prep Time : 11-15 minutes

Cook time : 16-20 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Mild

Ingredients for Turai Chutney Recipe

  • Ridge gourd (turai) 2

  • Oil 2 tablespoons

  • Mustard seeds 1/2 teaspoon

  • Curry leaves 7-8

  • Onion 1 medium

  • Green chillies 2

  • Salt to taste

  • Roasted chana dal (dalia) 2 tablespoons

  • Tamarind pulp 1 teaspoon

Method

Step 1

Heat oil in a non stick pan. Peel 1 ridge gourd and do not discard the peels. Cut it into big cubes. Cut the other gourd into big cubes without peeling.

Step 2

Add mustard seeds to the pan, and when they splutter, add curry leaves. Roughly chop onion and add along with green chillies and gourd peels and saute. Add salt and roasted chana dal and saute.

Step 3

Add ridge gourd cubes and saute till they soften. Cool the mixture slightly and transfer into a mixer jar. Add tamarind pulp and grind till well blended. Transfer into a serving bowl and serve.