Spicy Delectable Bottle Gourd Chutney Recipe - FoodiBase

Bottle Gourd Chutney

Nutrition Info Per Serving


Energy 274.06 Cal Protein 3.18 g
Lipid 7.96 g Carbohydrate 54.68 g
Fiber 11.14 g Sugar 19.71 g


Ingredients List of Spicy Bottle Gourd Chutney

Grocery List
Quantity Units Ingredients Notes
2.00 cup GOURD Bottle gourd peel/Aanapakai thokkalu
25.00 gm TAMARIND
25.00 gm CHICKPEAS (BENGAL GRAM) Senagapappu
3.00 tsp LENTILS Black gram/Minapa gullu
4.00 tsp CUMIN SEED Zera/Jilakarra
2.00 tsp MUSTARD Aavaalu
1.00 tsp HING Inguva/Asafoetida
10.00 gm CHILI Red chili
10.00 gm GREEN CHILI
1.00 tsp CHILI POWDER Red chilly powder
50.00 gm SUNFLOWER OIL
0.00 CURRY POWDER Curry leaves - Karivepaku - Guppedu (4 bunches)
4.00 tsp CORIANDER LEAF Chopped Coriander/Kottimira
0.50 tsp TURMERIC GROUND
0.00 SALT As per taste

Spicy Bottle Gourd Chutney Tags: Healthy Regional Traditional

kiran1021 Date: September 5, 2017
Region: INDIAN
Cuisine: Andhra
Type: Vegetables
Course: Main Course

Prep Time

5 Mins

Cooking Time

30 Mins

Servings

8 servings


Introduction of Spicy Bottle Gourd Chutney


Bottle Gourd Chutney is pure vegetarian food. Bottle gourd is a vegetable that is healthy & one of my favorites known as aanapakai in Telugu. It is a regular item at our home. It is definitely a new take on a familiar and abundantly available vegetable. The addition of coriander leaves and tamarind makes it slightly special with a unique flavor and adds a nutritional punch.

The advantage of using lentils in the preparation of this pacchadi is, it gives a thick texture (as bottle gourd tends to be watery) and also a richer and fuller taste. The inclusion of fresh coriander leaves not only gives a herby flavor but also works wonders in transforming the peel shade of bottle gourd into a vibrant shade. Serve with white rice and you have a vegan meal. Left over pacchadi works great as a spread over toasted brown bread. I hope you will enjoy this recipe. Let us get into this recipe quickly..!..

Preparation Steps of Spicy Bottle Gourd Chutney


Method:

  • Place pan on stove & add 25 gms oil & heat it
  • Add Bengal gram & fry it slightly
  • Add black gram & fry it slightly
  • Add mustard, zera, red chilly, hing & fry it (popu)
  • Remove this mixture from the pan & put it in a bowl
  • Now add another 25 gms oil & heat it
  • Add green chilly & curry leaves & heat it
  • Put it into another bowl
  • In the balance hot oil, add bottle gourd peel & fry it till it becomes soft
  • Once it is soft, add turmeric powder & mix it thoroughly
  • Switch off the stove & add tamarind without seeds & mix it
  • Immediately cover the pan with lid & let it cool
  • Meanwhile, add fried bengal gram, black gram, red chilly, mustard, zera, hing in a mixie jar & grind it into rough powder & mix it with spoon
  • In the same jar, add cooked bottle gourd peel, tamarind, salt, green chilli, curry leaves & chopped coriander & grind it into paste
  • Take this paste into a bowl & decorate it with fried curry leaves & mustard
  • Tasty, spicy & too yummy anapakai thokkala pacchadi is ready.

**This can be taken with hot rice, chapatti, pulkas, puri, dosa, idly etc.

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