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Gourd Chutney Recipes
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
Bitter Gourd Garlic Chutney
Flavorsome and interesting with the ingredients you like this Marrow Squash Chutney goes pretty much with any meal of the day. Quick and easy try out this wonderful recipe for Marrow Squash Chutney to fall in love with your meal everytime you have it Peel the
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MAKING For Tomato Chutney 1. Heat a pan with oil and once it is heated add urad dhal mustard seeds and curry leaves. 2. Add chopped tomatoes and saut them for two minutes. 3. Add chili powder and salt and saut the tomatoes until they are completely cooked. 4.
Tri-Colour Chutney Combo
Cut the marrow into large chunks and chop roughly using the double bladed chopping knife. Place layers of the chopped marrow in a large bowl and sprinkle each layer generously with the salt. Cover and leave to stand overnight. Drain the liquid from the marrow
cook the ridge gourd tomatoes green chilli garlic cloves in a closed pan without any water. Add a little salt. After the vegetable is cooked cool it and grid it into a coarse paste . while grinding add a few corriander leaves cumin seeds and tamarind to the
Ridge Gourd Chutney
Peel and cut the marrow into small cubes. Cover with salt and leave overnight. Boil the vinegar sugar turmeric chillies and shallots for 15 minutes. Add the drained marrow and boil until very soft. Add ginger and mustard mixed smoothly with a little cold
1. Peel and dice the marrow place in a large pan. 2. Peel and chop the onions and apples and place in the pan with the dates sultanas and ginger. 3. Place the pickling spice in muslin and tie up carefully place in the pan with the remaining ingredients. 4.
Put the fruit into a saucepan and just cover with water. Bring to the boil then simmer for 10 to 15 minutes or until the fruit is tender. Add the remaining ingredients and bring to the boil. Simmer for about 30 to 45 minutes or until the chutney is very thick.
Wash the Ridge gourd skin well and cut into pieces so that it makes you easy to fry and grind.Heat 3 spoons of oil in kadai and fry Ridge gourd skin onion chilllies tamarind and cocount for 5 minutes till all gets fried well and smell goes away.Add salt to
Ridged Gourd Chutney