Ridge Gourd & Sprouts Chutney

Ridge Gourd & Sprouts Chutney - Plattershare - Recipes, food stories and food lovers
Every one must be familiar with a ridge gourd peel chutney which is usually prepared using peel along with spices but for a healthy twist, I tried this nutritious chutney using mixed sprouts and it turned out really delicious. Personally, served it with hot brown rice and rasam but also goes tasty with Idly and Dosa. The peel and sprouts are sauteed along with red chillies and ground into fine paste. In this recipe, I have not given thalimpu / seasoning but when it is served for tiffin varieties, just temper it with mustard seeds, urad dal and curry leaves.
4 from 3 votes
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Prep Time5 minutes
Cook Time15 minutes
Total Time20 minutes
Served As: Breakfast
Recipe Cuisine Type: South Indian
Recipe Taste: Salty, Sour, Spicy, Sweet, Tangy
Servings 2


  • 1 Cup Ridge Gourd skin
  • 2 Tbsp Channa Dal kadalai parupu
  • 1/2 Cup Sprouts black chickpea, horse gram, green gram, cow pea mixed
  • 3 Red Chillies adjust according to taste bud dry
  • small piece Tamarind
  • 1-2 tsp Salt or as per taste
  • a asafoetida ping
  • 1 tsp Olive Oil or any cooking oil or gingelly oil


  • Heat oil in a pan and add channa dal followed by dry red chillies.
  • Roast and add the ridge gourd skin along with mixed sprouts, hing and tamarind.
  • Saute it for 5 minutes in a medium flame or till the peel gets sauteed well.
  • Once done, remove from the flame and cool it.
  • Grind into fine paste by adding salt and little water.
  • Transfer it to a bowl and serve it with Idly, Dosa or Brown Rice.
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4 from 3 votes

Priya Satheesh
Priya Satheesh

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