Peerkankai Chutney

Peerkankai Chutney

Stew RecipesOther Names Ridge Gourd Chutney. Beerakai Chatni. Chinese Okra Dip.


  • Ridge Gourd – 1 medium
  • Onion 1 chopped
  • Garlic 5 cloves chopped
  • Tomato 1 chopped
  • Green chilies 3
  • Salt
  • Oil few spoons


  • Oil few spoons
  • Mustard seeds 1/4 spoon
  • Cumin seeds 1/4 spoon
  • Chana dal 1/4 spoon
  • Urad dal 1/4 spoon
  • Aafoetida 1/4 spoon
  • Curry leaves few


  1. Wash and pat dry the gourd. Scrape away its ridges, spoon away its seeds as well. Chop the pulp and set aside.
  2. Heat oil in a pan, Stir-in garlic, onions and tomatoes…fry for few minutes.
  3. Add ridge gourd. Saute for few more minutes. Maybe add salt now.
  4. Then wet-grind these to thick puree. Add very little water. Set aside.
  5. Heat oil in a small pan, add all the tempering items mentioned above. When they pop and splutter…turn this over the chutney prepared.
  6. Serve as a side dish for idly, dosa, poori or as a dip to chips.

2 Responses so far.

  1. sangee vijay says:

    I made this ridge gourd chutney for dinner …very nice n v enjoyed with dosa…yummy..thank you malar :)

  2. Malar Gandhi says:

    Oh wow, that’s sounds great. Thanks for trying my recipe:)

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