Ridge Gourd Chutney
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
Coconut, raw, .3 cup, shredded *Hot Chili Peppers, 3 pepper Tamcon Tamarind Concentrate, 10 gram(s)Trader Joe's Sea Salt, 0.25 tsp *Gourd, dishcloth (towelgourd), thick peelings 1 cup.Olive Oil, .75 1tsp - 1 tspCumin seeds -1 tsp
Fry cumin seeds and red hot dry chili peppers in olive oil till fragrant. Add the peelings and fry another 5 minutes on medium flame. Drop the coconut and fry stirring constantly until the coconut is browned and fragrant. Drop all the items in a blender with enough water 1/4-1/3 cup to whirl. Blend till smooth and even. Refrigerates for about 1 week. Serve with any meal as a side on or a sandwich bread, wrap, etc.
Serves 12 or more as a side dish of Chutney .
Number of Servings: 12
Recipe submitted by SparkPeople user NITAFROMCT.
Serves 12 or more as a side dish of Chutney .
Number of Servings: 12
Recipe submitted by SparkPeople user NITAFROMCT.
Nutritional Info Amount Per Serving
- Calories: 26.1
- Total Fat: 1.1 g
- Cholesterol: 0.0 mg
- Sodium: 42.4 mg
- Total Carbs: 4.2 g
- Dietary Fiber: 0.4 g
- Protein: 0.5 g