Heerekai Sippe Chutney Recipe (Ridge Gourd Peel Chutney)
A diabetic friendly Karnataka recipe with ridge gourd skin (turai/ peerkangai) - (peel of two ridge gourds), tamarind - lemon sized, fresh coconut - grated. Ready in 30 min, serves 4.
Curated byKavya Sharma🇮🇳
Instructions
12 steps- 1
To begin making the Heerekai Sippe Chutney Recipe, heat a tablespoon of oil in a Skillet or Kadai
- 2
Add the ridge gourd peel and saute till it shrinks in size
ridge gourd skin (turai/ peerkangai) - (peel of two ridge gourds)(2 cups) - 3
Add the green chillies, tamarind, coconut and cumin seeds to this and saute for a few minutes until you get the roasted aromas from coconut
tamarind - lemon sizedfresh coconut - grated(1/4 cup)green chilli(3)cumin seeds (jeera)(1 tablespoon)mustard seeds(1 teaspoon)cumin seeds (jeera)(1 teaspoon)dry red chillies(2) - 4
Turn off the heat and allow it to cool
- 5
Once cooled, add salt, jaggery and grind the ridge gourd peel in a Mixer Grinder along with the rest of the roasted ingredients into a smooth paste
ridge gourd skin (turai/ peerkangai) - (peel of two ridge gourds)(2 cups)jaggery(1 teaspoon) - 6
Add a little water get the right consistency of the chutney
- 7
Transfer the Heerekai Sippe Chutney to a bowl, check the salt and spice levels and adjust to suit your taste
butter (unsalted) - to taste - 8
In the same kadai that you sauted the peel, heat a teaspoon of oil for tempering
- 9
Add mustard, cumin seeds and red chilies and allow them to crackle and roasted well
cumin seeds (jeera)(1 tablespoon)mustard seeds(1 teaspoon)cumin seeds (jeera)(1 teaspoon) - 10
Finally add the curry leaves and stir
sprig curry leaves(1) - 11
Add this seasoning to the Heerekai Sippe Chutney and serve
- 12
Serve the Heerekai Sippe Chutney along with Dosas or even as a side dish along with your main course
Rate this recipe
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Heerekai Sippe Chutney Recipe (Ridge Gourd Peel Chutney)
A diabetic friendly Karnataka recipe with ridge gourd skin (turai/ peerkangai) - (peel of two ridge gourds), tamarind - lemon sized, fresh coconut - grated. Ready in 30 min, serves 4.
Curated byKavya Sharma🇮🇳
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Directions
12 steps- 1
To begin making the Heerekai Sippe Chutney Recipe, heat a tablespoon of oil in a Skillet or Kadai
- 2
Add the ridge gourd peel and saute till it shrinks in size
ridge gourd skin (turai/ peerkangai) - (peel of two ridge gourds)(2 cups) - 3
Add the green chillies, tamarind, coconut and cumin seeds to this and saute for a few minutes until you get the roasted aromas from coconut
tamarind - lemon sizedfresh coconut - grated(1/4 cup)green chilli(3)cumin seeds (jeera)(1 tablespoon)mustard seeds(1 teaspoon)cumin seeds (jeera)(1 teaspoon)dry red chillies(2) - 4
Turn off the heat and allow it to cool
- 5
Once cooled, add salt, jaggery and grind the ridge gourd peel in a Mixer Grinder along with the rest of the roasted ingredients into a smooth paste
ridge gourd skin (turai/ peerkangai) - (peel of two ridge gourds)(2 cups)jaggery(1 teaspoon) - 6
Add a little water get the right consistency of the chutney
- 7
Transfer the Heerekai Sippe Chutney to a bowl, check the salt and spice levels and adjust to suit your taste
butter (unsalted) - to taste - 8
In the same kadai that you sauted the peel, heat a teaspoon of oil for tempering
- 9
Add mustard, cumin seeds and red chilies and allow them to crackle and roasted well
cumin seeds (jeera)(1 tablespoon)mustard seeds(1 teaspoon)cumin seeds (jeera)(1 teaspoon) - 10
Finally add the curry leaves and stir
sprig curry leaves(1) - 11
Add this seasoning to the Heerekai Sippe Chutney and serve
- 12
Serve the Heerekai Sippe Chutney along with Dosas or even as a side dish along with your main course
Rate this recipe
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