Ridge gourd peppercorn chutney / heerekai menusu chutney

This tasty spicy chutney is 100% my husband's creation. Just loved it. The minute I tasted this chutney, I wanted to share it with everyone and got it clicked. Here is the recipe.

Ingredients:

Ridge gourd / Heerekai - long - 6

Oil for seasoning

Red chillies - 4

5 to 6 Peppercorns

Few curry leaves

Urud dal - 1 teaspoon

Asafoetida Powder

Turmeric Powder

Salt as required

Tamarind Concentrate - less than 1/4 teaspoon

(If not using concentrate, use a pinch of tamarind)

Method:

Peel the ridge gourd and chop into small pieces.

Heat oil in a kadai and add urud dal, red chillies, peppercorns, curry leaves and asafoetida powder.

Fry for a minute and add the chopped ridge gourd.

When the content is heated, add the turmeric powder and salt. Let it cook for some more time. Stir occasionally. Do not add water.

When the vegetable is cooked, turn off the heat and wait until it cools down.

Add tamarind and grind the content without adding water, and the chutney is ready. Serve with steaming white rice with a dash of ghee.

If you prefer not to have it too spicy, remove a couple of chillis before grinding.