Name: Spicy Ridge Gourd and Sprouts Chutney (South Indian Style)
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Ingredients: 1 cup Ridge Gourd Peel (finely chopped); 1/2 cup Sprouts (black chickpea, cowpea – or your preferred mix, green gram, horse gram, mixed); 2 tbsp Chickpeas (chana dal, kadalai parupu, split); 3-4 Chilies (adjust to taste; deseeded for less heat, dried, red); 1 tbsp Tamarind Paste; 1 1/2 tsp Salt (or to taste); 1/4 tsp Asafoetida (hing, adds a pungent aroma, optional); 1 tbsp Olive Oil (or any cooking oil like sesame oil)

Spicy Ridge Gourd and Sprouts Chutney (South Indian Style)

20 minutes

704 reads

4 from 5 votes

South Indian

About Spicy Ridge Gourd and Sprouts Chutney (South Indian Style)

This vibrant Ridge Gourd and Sprouts Chutney offers a healthy and flavorful twist on a South Indian classic. Combining the nutritious goodness of mixed sprouts with the unique texture of ridge gourd peel, this chutney is packed with protein and a delightful spice kick. It's a perfect accompaniment to your favorite South Indian breakfast dishes like idli, dosa, or even brown rice and rasam.

I personally love the satisfying contrast of textures and flavors – the slightly bitter ridge gourd peel beautifully complements the crunchy sprouts. The simple yet effective spice blend elevates this chutney to a whole new level of deliciousness.

While a traditional tempering (talippu) isn't included in this recipe, feel free to add one for an extra layer of aromatic flavor. Mustard seeds, urad dal, and curry leaves would make a fantastic addition when serving with your morning tiffin.

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Recipe Time & More

Prep5

Cook15

Total20

Calories82 kcal

Serves

Served AsBreakfast

Recipe TasteSalty Spicy

Ingredients

For the Chutney

▢ 1 cup Ridge Gourd Peel finely chopped
▢ 1/2 cup Sprouts black chickpea, cowpea – or your preferred mix, green gram, horse gram, mixed
▢ 2 tbsp Chickpeas chana dal, kadalai parupu, split
▢ 3-4 Chilies adjust to taste; deseeded for less heat, dried, red
▢ 1 tbsp Tamarind Paste
▢ 1 1/2 tsp Salt or to taste
▢ 1/4 tsp Asafoetida hing, adds a pungent aroma, optional
▢ 1 tbsp Olive Oil or any cooking oil like sesame oil

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Instructions

Sauté the Spices and Dal

Heat olive oil in a pan over medium heat. Add the split chickpeas (chana dal) and dried red chilies. Sauté for 2-3 minutes until the dal is lightly browned and fragrant.

Add Ridge Gourd and Sprouts

Add the chopped ridge gourd peel, mixed sprouts, and asafoetida (if using) to the pan. Sauté for 5-7 minutes, stirring frequently, until the ridge gourd is slightly softened and the sprouts are heated through.

Cool and Blend

Remove the pan from the heat and allow the mixture to cool completely.

Grind into a Chutney

Transfer the cooled mixture to a blender. Add the tamarind paste and salt. Blend until you achieve a smooth, consistent chutney, adding a little water as needed to adjust the consistency.

Serve and Enjoy

Transfer the chutney to a serving bowl. Serve with idli, dosa, brown rice, or your favorite South Indian dishes.

Recipe Notes

Expert Tips for the Best Ridge Gourd and Sprouts Chutney

Adjust the spice level: For a milder chutney, reduce the number of red chilies or remove the seeds before adding them to the pan.
Fresh sprouts are best: Using fresh, high-quality sprouts will significantly enhance the flavor and texture of the chutney.
Don't overcook: Overcooking the ridge gourd will make it mushy. Aim for a slightly tender-crisp texture.
Optional tempering: For an extra burst of flavor, add a tempering of mustard seeds, urad dal, and curry leaves just before serving.