Turai Chutney


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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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Storage upto 2 days: Refrigerated.
Preparation Time: 
Cooking 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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1 review received for Turai Chutney
1 FAVOURABLE REVIEW

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 Reviewed By
Big FoodieMarch 15, 2013

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

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Reviewed March 15, 2013by Big Foodie

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

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