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Bitter Gourd Garlic Chutney

Chef.Foodie's picture
Ingredients
  Bitter gourd 1⁄4 Kilogram
  Green chilies 3 , slit
  Onion 1 Large, minced
  Garlic 20 Clove (100 gm), peeled
  Curry leaves sprig 3
  Jaggery 1 (One Big Piece)
  Tamarind ball 1 (Lemon Sized Ball)
  Oil 4 Tablespoon
  Ginger garlic paste 1 Teaspoon
  Turmeric powder 1⁄2 Teaspoon
  Chili powder 1 Teaspoon
  Pepper powder 1 Pinch
  Mustard seeds 1 Teaspoon
  Salt To Taste
Directions

1. Cut the bitter gourd into two halves, remove the inside white pulp and seeds, and cut into small pieces.
2. Sprinkle some salt and 1/4 teaspoon of turmeric powder, mix with the gourd pieces, and set aside for 3-4 hours.
3. Heat 2 tablespoons of oil in a kadai, and fry the pieces to a brownish colour. (If you do not like the bitter taste, squeeze the pieces and discard the juice. Wash the gourd pieces in water two or three times and then fry.) Remove the fried pieces from the kadai and set aside.
4. Boil the tamarind in water, and take out the extract. Dry roast the mustard, powder, and set aside.
5. Heat the rest of the oil in a kadai, add the slit chillies, curry leaves, onion and garlic, and fry till the onions are browned.
6. Now add the ginger-garlic paste and the rest of the turmeric powder along with the chilly and pepper powders. Continue to fry until the oil surfaces.
7. Add the tamarind extract, jaggery, salt and fried gourd pieces, and simmer until a chutney consistency is reached. Add the mustard powder, mix, and remove from fire. Cool and bottle. Refrigerated, it will keep for a month.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Indian
Course: 
Side Dish
Method: 
Simmering
Dish: 
Sauce
Restriction: 
Vegetarian
Ingredient: 
Garlic
Interest: 
Everyday
Preparation Time: 
15 Minutes
Cook Time: 
15 Minutes
Ready In: 
30 Minutes
Servings: 
4

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