How to make Turai Ke Chilke Ki Chutney -
Ridge gourd peels made into a tasty chutney
This recipe is from FoodFood TV channel & has featured on Sanjeev Kapoor Kitchen.
Main Ingredients : Ridge gourd (turai) (तुरई), Coriander seeds (साबुत सूखा धनिया)
Cuisine : Indian
Course : Pickles, Jams and Chutneys
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For more recipes related to Turai Ke Chilke Ki Chutney checkout Turai Chutney. You can also find more Pickles, Jams and Chutneys recipes like Green Chutney Til Chutney Roasted Pumpkin Hummus Kadale Chutney
Turai Ke Chilke Ki Chutney Recipe Card
History of Indian cuisine dates back to nearly 5,000-years ago when various groups and cultures interacted with India that led to a diversity of flavours and regional cuisines.
Indian cuisine comprises of a number of regional cuisines. The diversity in soil type, climate, culture, ethnic group and occupations, these cuisines differ from each other mainly due to the use of locally available spices, herbs, vegetables and fruits. Indian food is also influenced by religious and cultural choices and traditions.
Foreign invasions, trade relations and colonialism had introduced certain foods to the country like potato, chillies and breadfruit.
Prep Time : 11-15 minutes
Cook time : 11-15 minutes
Serve : 4
Level Of Cooking : Moderate
Taste : Mild
Ingredients for Turai Ke Chilke Ki Chutney Recipe
Ridge gourd (turai) 2
Coriander seeds 1 tablespoon
Green chillies chopped 2-3
Salt to taste
Turmeric powder 1/4 teaspoon
Jaggery (gur) grated 3 teaspoons
Tamarind pulp 1 tablespoon
Split black gram skinless (dhuli urad dal) 1 tablespoon
Fenugreek seeds (methi dana) 1/4 teaspoon
Oil 3 tablespoons
Sesame seeds (til) 1 tablespoon
Cumin seeds 1 teaspoon
Dried red chilli 1
Oil 2 teaspoons
Mustard seeds 1/2 teaspoon
Cumin seeds teaspoon
Curry leaves 10
Method
Step 1
Peel the turai. Heat oil in a non stick pan. Dry roast black gram, fenugreek seeds, coriander seeds, sesame seeds and cumin seeds in another non stick pan till fragrant.
Step 2
Chop the turai peels roughly and add to the oil in the first pan. Chop ½ a turai too and add and mix. Add green chillies and salt and mix well and let it cook. Cool the roasted spices and grind to a powder.
Step 3
Add turmeric powder and sprinkle a little water over the turai and mix. Cover and cook.Break red chilli into small pieces. Add jaggery to the turai mixture and switch off the heat. Add the powdered roasted spices and mix well. Set aside to cool.
Step 4
Add tamarind pulp to the turai mixture and mix well. Grind to a smooth chutney and transfer into a serving bowl. For tempering heat oil in a non stick pan. Add mustard seeds, cumin seeds, red chilli and curry leaves and let the seeds splutter. Add it to the chutney and mix well. Serve at room temperature.
Nutrition Info
Calories : 832 Kcal
Carbohydrates : 48.5 gm
Protein : 9.9 gm
Fat : 66.5 gm
Other : Iron- 7.8mg
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
