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Peere da Sippe da Chutney, ridge gourd peel chutney

Peere da choli/sippe da chutney

Peere da choli/sippe da chutney or Ridge Gourd Peels chutney. 
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Course Lunch
Cuisine Mangalorean
Servings 2 people

Ingredients
  

  • 2 nos Peels from ridge gourds
  • 1/2 cup Grated Coconut
  • 1.5 tbsps Urad Dal roasted
  • 2- 3 nos Green Chillies
  • 1 ball Tamarind (marble-sized)
  • 3/4th tsp Salt or as per taste
  • 1 tsp Oil, for stir-frying the peels
  • Garlic, to taste optional; omit for the festival version

For Nesal/Tadka

  • 1 tsp Urad Dal
  • 1 tsp Mustard Seeds
  • 1 nos Byadagi Chilli
  • 1 Sprig Curry Leaves
  • Oil, as needed for the optional tempering

Instructions
 

Method

  • Dry-roast the urad dal for grinding if it is not already roasted. Scrub the ridge gourds thoroughly, then peel them. Reserve the peels for the chutney.
  • Heat 1 tsp oil and stir-fry the peels for 2–3 minutes. Add salt and fry for another minute. Set aside to cool for a bit.
  • Grind the stir-fried peels with the grated coconut, green chillies, tamarind and roasted urad dal to a smooth chutney, adding a little water as needed. Add the optional garlic if using.
  • Serve as it is, or prepare the optional tadka. Heat a little oil, add the mustard seeds and urad dal, and let the mustard seeds splutter and dal turn golden. Add the curry leaves and dried Byadagi chilli, then pour over the chutney.
  • Serve with lunch or dinner. I like it alongside peere kodhel and happala papad.

Notes

  • Reduce the green chillies if a milder chutney is preferred.
  • I often make this for festivals when we skip onion and garlic, so the main version is without garlic. It can be added if desired.
  • The roasted urad dal used for grinding can be replaced with roasted chana dal or peanuts.
  • The same approach can be used for pumpkin, carrots, radish, beetroot or a mix, as variations.
  • The peels can be blanched instead of stir-fried. My preference is to stir-fry because it removes the raw taste better.