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Ridge gourd tomato chutney – beerakaya tomato pachadi

By BINDU 2 Comments

authentic Andhra style ridge gourd tomato chutney recipe with step by step instructions

ridge gourd tomato chutney

I like chutneys too much.when I was a child my grandmother  used to pound the chutneys in a stone mortar in the backyard.after making chutney she used to put very hot rice and ghee in the mortar itself,mix it with chutney and give a fistful of morsels to us.drooling memories 🙂 .no granny  no chutney now 🙁 .

I always like making coarse chutney than puree like chutney.coarse chutney tastes  better than a paste like chutney.for that you need to run the grinder for just 3-5 seconds.the number of chilies you need to use depends on the size and type. if you are using very hot variety ,just add 3-4 chilies.adding Tadka(tempering) is optional.i usually don’t add tadka to the chutneys except for the cucumber chutney.

this chutney goes well with hot rice and ghee/clarified butter,roti and dosa.i hope you try and enjoy this amazing taste 🙂

you may also like Brinjal tomato chutney , Raw banana curd chutney , Onion chutney.

Text version of Ridge gourd tomato chutney

Ridge gourd tomato chutney
Author: BINDU
Prep time: 10 mins
Cook time: 20 mins
Total time: 30 mins
Serves: 10
Ingredients
  • ridge gourd/<g class=”gr_ gr_67 gr-alert gr_spell gr_run_anim ContextualSpelling ins-del multiReplace” id=”67″ data-gr-id=”67″>beerakaya</g> – 250 grams
  • tomatoes – 2(115 grams)
  • green chilies – 7 to 10
  • tamarind – 15 grams
  • garlic cloves – 3 or 4
  • cumin seeds – 1 tsp
  • salt – as per taste
  • oil – 3 to 4 tbsp
  • For tempering
  • oil – 1 tsp
  • mustard seeds – 1/4 tsp
  • cumin seeds – 1/4 tsp
  • dried red chili – 1
  • split Bengal gram – 1/2 tsp
  • black gram – 1/2 tsp
  • asafoetida – a pinch
Instructions
Making the chutney
  1. <g class=”gr_ gr_68 gr-alert gr_spell gr_run_anim ContextualSpelling” id=”68″ data-gr-id=”68″>peel off</g> the ridges from the ridge gourd.do not remove the skin.
  2. cut the ridge gourd and tomatoes into inch cubes.
  3. cut the green chilies and keep aside.
  4. heat 3 to 4 tbsp of oil in a pan and add cumin seeds,cut vegetables and tamarind.
  5. cover and cook until they become tender or the ridge gourd pieces turn into olive green color.mix in between.
  6. turn off the heat and let them cool down.
  7. take them into a grinding jar and run it for just 3-5 seconds and make into a coarse chutney.
  8. garnish with chopped coriander leaves.
Tempering
  1. heat 1 tsp of oil in a pan.
  2. add red chili,mustard seeds,cumin seeds,split Bengal gram,black <g class=”gr_ gr_58 gr-alert gr_gramm gr_run_anim Punctuation only-ins replaceWithoutSep” id=”58″ data-gr-id=”58″>gram and fry until they stop spluttering.
  3. add a pinch of Hing/asafoetida and turn off the heat.
  4. pour the <g class=”gr_ gr_55 gr-alert gr_spell gr_run_anim ContextualSpelling ins-del multiReplace” id=”55″ data-gr-id=”55″>tadka</g> over the chutney.
3.5.3208

 

ridge gourd tomato chutney

 

Video version of Ridge gourd tomato chutney

[embedyt] http://www.youtube.com/watch?v=iLX5YRss3Ew[/embedyt]

Filed Under: Chutneys, Veg

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Reader Interactions

Comments

  1. Swapna

    October 29, 2016 at 9:21 am

    Hi bindu
    Wish u and u r family happy Diwali, I visit u r blog almost daily I like what ever recipe u prepare and this one is also as usual superb

    Reply
    • BINDU

      October 29, 2016 at 8:14 pm

      Thank you so much for your Diwali wishes dear Swapna 🙂 Happy Deepavali to you and your family too…with love Bindu

      Reply

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