Friday, November 6, 2009

Chinese Okra(Ridge Gourd) Peel & SweetPea Chutney

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A chutney out of a peel? Yes. And tasty too. This is yet another chutney that is a frequent occurrence in the house that is loved by all. So what are you waiting for? Scroll down for the recipe and give it a try. This recipe goes as an entry to Spicy Fiery Chutney Event hosted by Ammu@ Ammaji's.

  • Peel of Chinese Okra - 1 cup (Use a knife rather than a peeler to get thick peels)
  • Sweet Pea/Green Pea - 2 tbsp, fresh or frozen
  • Bengal Gram - 2 tbsp
  • Split Black Gram - 1 tbsp
  • Hot Green Chilli - 4-5, vertically slit
  • Tamarind - marble sized, soaked and softened in a little water
  • Garlic - 1 big Clove
  • Olive Oil - 1 tbsp
  • Salt for taste
  • To remove the peel, first removed the sharp ridges with a peeler. Clean and then use a sharp knife to take thick chunks.
  • In a pan, heat the oil and fry both the gram until browned. Add the Chilli and chopped peel, sweet pea and fry until its raw no more.
  • Remove from stove and cool. 
  • Move the cooled mixture along with other ingredients to a blender and grind. The chutney shouldn't be too fine like a paste or too coarse but grainy.
  • Can be served with Indian breakfast items or with just veggies as a dip.
Makes 2-3 servings.

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