Turai Chutney


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5/5 stars  100% LIKED IT    1 REVIEW ALL GOOD

Added to 76 cookbooks   This recipe has been viewed 20132 times

This chutney is absolutely delicious. Though classified under chutneys, this vegetable chutney is eaten with plain hot rice drizzled with a few drops of melted ghee and makes a meal by itself. Turai or ridge gourd is cooked with tomatoes, tempered with mustard, green chillies, garlic and curry leaves and then puréed to get a smooth and tasty chutney. The South Indians use the peel of ridge gourd to make a chutney too! You can use gingelly or sesame oil in this recipe to enhance its South Indian flavours.

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Turai Chutney recipe - How to make Turai Chutney

Storage upto 2 days: Refrigerated.   Preparation Time:    Cooking Time:    Total Time:     Makes 1 cup.
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Ingredients
Method
  1. Heat the oil in a pan and add the mustard seeds. When the seeds crackle, add the green chillies, garlic and curry leaves and stir for a few seconds.
  2. Add the turai, tomatoes and salt and sauté for 8 to 10 minutes or until the vegetable pieces are soft.
  3. Allow to cool completely and purée to a fine paste in a blender.
  4. Serve immediately or store refrigerated for upto 2 days.

RECIPE SOURCE : Achaar Aur ParatheBuy this cookbook

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Reviews

Turai Chutney
5
 on 15 Mar 13 02:42 PM


Fab chutney and hard to believe Turai can be so good.