Mint Ridgegourd Peel chutney

Mint leaves - 1 cup
Beerakaaya skin - 1 cup (when you peel Ridge gourd for curry, you can use the skin for this chutney)
Red chillies - 15 (as per your spice levels)
urad dal - 2 tbsps
cumin seeds - 1/4 tbsp
coriander seeds - 1/4 tbsp
Mustard seeds - 1/4 tbsp
Red chilli flakes - 1/4 tbsp for tampering
fenugreek seeds - 1/4 tbsp
Garlic pods - 3
Salt to taste
tamarind - 2 tbsp
curry leaves- 5

  1. In a pan add oil and when it is hot, add red chillies, urad dal, cumin seeds, fenugreek seeds, coriander seeds and fry for 2min
  2. Now remove all the ingredients from oil and let them cool
  3. To the oil add Mint leaves and Ridge gourd peel and fry till the pieces are well cooked and let them cool
  4. In the mixie jar, grind 2 garlic pods and salt coarsely. And add the mixture and grind it.
  5. Transfer the chutney from the mixie jar into a dish
  6. In a pan, pour oil and when it is hot, add mustard seeds, red chilli flakes and  curry leaves and fry them for 1min. Add this to the chutney

Not to mention, this chutney is heathy and tastes heavenly!

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