Ridge Guard Chutney
Chutney made from Ridge Guard's Skin
Recipe by Mrs.Soujanya Hariprasad of Santa Clara, US
When we use Ridge Guard for making Curry, we usually throw away the skin. It can be used to make delicious chutney. Try once & u'll never throw away the skin.
Ingredients
vegetarian
4 servings
- 1 cup Ridge Guard Skin (roughly chopped)
- 1 tsp Mustard seeds
- ½ tsp Fenugreek seeds (Methi)
- 1 tbsp Channa dal
- 7-8 Dry Red chillies
- ½ cup Dry Coconut
- a piece of Tamarind
- 1 tsp Jaggery
- 4-5 Curry leaves
- a pinch of Asafoetida (hing)
- 3 tsp Vegetable Oil
- 1 tsp Mustard seeds
- Salt to taste.
Directions
- Heat Kadai with 1 tsp Oil. Add Ridge Guard skin, Channa dal, Mustard seeds, Methi seeds, Red chillies & Tamarind.
Fry well for about a minute. - Add Dry Coconut & mix well. Turn off the heat & allow to cool.
- Make tadka with remaining Oil, Hing, Mustard seeds & Curry leaves. Keep aside.
- Grind the cooled mixture with Jaggery & little water to a semi-coarse paste.
- Remove to a bowl, add Salt & pour the Tadka over it. Mix well. Serve with steamed Rice & Ghee. Can also be eaten with Chapati, dosa or Jolada Roti.