Heerekayi Chutney
- 32 min
- mild
- Serves 4
Heerekayi chutney, Karnataka ridge gourd chutney ground with coconut, roasted gram, tamarind and red chilli. Mild, serves 4, about 30 minutes plus soaking.
Ingredients
Ridge Gourd, Peeled500 grams
Salt1 tsp
Water, For Cooking30 ml
Oil3 tsp
Dry Red Chilli3 grams
Green Chilli, Slit5 grams
Coconut, Grated60 grams
Roasted Gram2 tbsp
Tamarind, Soaked10 grams
Mustard Seeds1 tsp
Urad Dal (split)1 tsp
Curry leaves3 grams
Asafoetida0.5 grams
Contains: wheat.
Nutrition
Per 1 person, and for all 4 people. Worked out from the ingredients, so treat it as a close guide.
| Nutrient | Per 1 person | All 4 people |
|---|---|---|
| Energy | 152kcal | 608kcal |
| Protein | 4g | 16g |
| Carbohydrate | 14g | 58g |
| Fat | 9.9g | 40g |
| Fibre | 4.2g | 17g |
| Sugar | 4.8g | 19g |
Method
Wash and peel the ridge gourd. Taste a small raw piece and discard the whole gourd if it is bitter; otherwise, cut it into small cubes. Soak the tamarind in 20 ml warm water for 10 minutes, then squeeze out the pulp. Grate the coconut, slit the green chilli, break the dry red chillies and wash the curry leaves.
Add the ridge gourd, salt and 30 ml water to a kadai. Cover and cook on medium flame for 8 to 10 minutes, until the pieces are soft and the water has mostly dried. Spread it on a plate and cool for 5 minutes until it is no longer steaming.
Heat 1 teaspoon oil in the same kadai on medium flame for 1 minute until hot. Add the dry red chillies and green chilli and fry for 1 to 2 minutes, until the dry chillies darken slightly and the raw smell goes.
Add the cooked ridge gourd, fried chillies, coconut, roasted gram and tamarind pulp to a mixie jar. Add the 40 ml grinding water little by little and grind to a smooth, thick chutney. Check the salt.
Heat 2 teaspoons oil in a small kadai on medium flame for 1 minute until hot. Add the mustard seeds and fry for 1 minute until they splutter. Add the urad dal, curry leaves and asafoetida, then fry for 1 to 2 minutes until the dal is light golden and the curry leaves are crisp.
Pour the tempering over the chutney and mix well. Serve at once with rice or dosa.
Before you start
- How long does Heerekayi Chutney take?
- 32 minutes from start to finish. That is 10 minutes of preparation and 22 minutes of cooking.
- How many people does Heerekayi Chutney serve?
- 4. The ingredient quantities on this page rescale if you are cooking for a different number.
- Is Heerekayi Chutney vegetarian?
- Yes. No meat, no fish and no egg.
- Is Heerekayi Chutney spicy?
- It is mild: 1 on our scale of 3. Chilli scales gently when you change the servings, so doubling the recipe does not double the heat.
- What do I need to make Heerekayi Chutney?
- 500 grams Ridge Gourd, 3 grams Dry Red Chilli, 5 grams Green Chilli, 60 grams Coconut, 10 grams Tamarind, 3 grams Curry leaves, and a few more listed on this page.
- Do I need a pressure cooker for Heerekayi Chutney?
- No, it is cooked in an open pot.
- How many calories are in Heerekayi Chutney?
- About 152 a serving. The full nutrition table is on this page, per serving and for the whole batch.
Tips from other cooks
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