Easy Ridge Gourd Chutney Recipe | Dodkyachi Chutney
Learn how to make the best Ridge Gourd Chutney (Dodkyachi Chutney) with this easy, beginner-friendly recipe. A quick, spicy, and tangy Indian side!
Ingredients
- 1 small tender Ridge Gourd (Dodka) - unpeeled and roughly chopped
- ½ teaspoon Cumin seeds Jeera - lightly roasted
- Salt to taste
- A handful of fresh Mint leaves Pudina - washed and drained
- Fresh Coriander leaves with tender stems
- 3 small pieces of Raw Mango Kairi - unpeeled
- 4-5 Green or Red Chillies - adjust to your spice preference
- 1 whole bulb of Garlic - peeled
- 2 sprigs of Curry leaves - lightly roasted
- A pinch of Black Salt optional, for extra flavour
Instructions
- Roast the Ridge Gourd: Wash the ridge gourd (keep the skin and ridges on). Place it in a dry pan, sprinkle a little bit of salt, and roast it on medium heat for 2-3 minutes.
- Trap the Steam: Once the pieces are slightly roasted, turn off the heat. Cover the pan with a tight lid and let it cool down completely. This softens the vegetable beautifully.
- Prep the Herbs: While the ridge gourd cools, lightly roast your cumin seeds and curry leaves in a pan for just a few seconds to release their natural oils.
- Blend the Base: In a mixer jar, add your cooled ridge gourd pieces, roasted cumin seeds, mint leaves, coriander leaves, raw mango, chillies, garlic, and roasted curry leaves.
- Season the Chutney: Add your regular salt to taste. For an extra punch of flavour, add a tiny pinch of black salt.
- Grind Coarsely: Turn your mixer on and off (pulse method) to grind the mixture. Do not make a smooth paste. This Ridge Gourd Chutney recipe tastes absolute best when it has a chunky, coarse texture!
- Ready to Serve: Because the vegetable is already cooked and roasted, you do not need to cook or temper the chutney again. Serve it fresh directly from the jar!