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.
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!!
Ghosala seera 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!!
Ingredients
- Skin of 2 large ridge gourds
- ½ cup grated coconut
- 3 to 4 roasted dried red chillies
- 3 to 4 green chillies/jalapenos
- 1 teaspoon jeera/cumin seeds
- 1 small marble sized tamarind or ½ teaspoon tamarind paste
- Salt to taste
- 2 teaspoons coconut oil or ghee/clarified butter
Instructions
- 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.
- 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!!
Enjoy and Happy Eating!
Leave a Reply