Ghosale Sheere Chutney/Ridgegourd Peel Chutney

ghosale-sheere-chutney

Ghosala sheera chutney or ridgegourd peel chutney is a spicy coconut based chutney; another traditional recipe from the Konkani community of Mangalore (south India), using skin or peel (sheere) of ridgegourds (ghosale) with some cumin seeds, chillies and tamarind!! It goes great with chapattis, puris, rotis (Indian flatbreads) and sometimes eaten by mixing it with plain rice and some ghee/clarified butter; a great comfort food!!

Ridgegourds are vegetables from the cucumber family native to central and eastern Asia. This vegetable should be eaten before it ripens completely as it will become very fibrous and inedible.  The tender variety is used in many curries and stir fries. I normally save the skin (full of nutrition and fiber) after making a quick stir fry of ridgegourd and use it in this spicy, tangy chutney.

The peel/skin has so much fiber, it contributes to your daily fiber intake. The method is so simple: roast all the ingredients in a little oil and  make a semi-thick chutney using a blender!! If you use only oil, it becomes a totally vegan chutney!!

Other flavorful chutneys you can try are: Kothambari Palla Gojju, bimbul chutney, hing chutney, peanut chutney etc.

Step-by-step method:

Heat a deep kadai or saucepan and add the coconut oil/ghee.

Once the is hot, add the cumin seeds, red chillies, green chillies, coconut, tamarind and the ridge gourd skin or peels and fry on low flame for about 8 to 10 minutes till the color of the peels start to change and coconut has roasted lightly.

chutney-ingredients

Remove from flame, cool slightly and blend with a little water and salt to taste (use minimum water) to a paste.

Serve as a side dish with chapattis, rotis, naan , dosas or idlis.  Sometimes we use it as a good sandwich spread too!!

Ghosale Sheere Chutney/Ridgegourd Peel Chutney
Serves 4
Ghosale Sheere Chutney is a spicy tangy coconut-based chutney from the Mangalore region of south India. It uses peel from ridgegourd vegetable along with cumin seeds, chillies and tamarind to make a flavorful chutney!!
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Prep Time
10 min
Cook Time
10 min
Total Time
20 min
Prep Time
10 min
Cook Time
10 min
Total Time
20 min
129 calories
20 g
0 g
6 g
3 g
5 g
412 g
78 g
5 g
0 g
0 g
Nutrition Facts
Serving Size
412g
Servings
4
Amount Per Serving
Calories 129
Calories from Fat 47
% Daily Value *
Total Fat 6g
8%
Saturated Fat 5g
24%
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Cholesterol 0mg
0%
Sodium 78mg
3%
Total Carbohydrates 20g
7%
Dietary Fiber 4g
14%
Sugars 5g
Protein 3g
Vitamin A
6%
Vitamin C
89%
Calcium
11%
Iron
7%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. Skin of 2 large ridge gourds
  2. ½ cup grated coconut
  3. 3 to 4 roasted dried red chillies
  4. 3 to 4 green chillies/jalapenos
  5. 1 teaspoon jeera/cumin seeds
  6. 1 small marble sized tamarind or ½ teaspoon tamarind paste
  7. Salt to taste
  8. 2 teaspoons coconut oil or ghee/clarified butter
Instructions
  1. Heat a deep kadai or saucepan and add the coconut oil/ghee.
  2. Once the is hot, add the cumin seeds, red chillies, green chillies, coconut, tamarind and the ridge gourd skin or peels and fry on low flame for about 8 to 10 minutes till the color of the peels start to change and coconut has roasted lightly.
  3. Remove from flame, cool slightly and blend with a little water and salt to taste (use minimum water) to a paste.
  4. Serve as a side dish with chapattis, rotis, naan , dosas or idlis. Sometimes we use it as a good sandwich spread too!!
beta
calories
129
fat
6g
protein
3g
carbs
20g
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