It's a very simple recipe with ingredients readily available at home.
I have added a few fresh lemon leaves for the delicious flavour to the chutney.
Lauki chutney
Ingredients
Lauki - 150 grams
Green chilies -3
Coriander leaves
Curry leaves
Garlic - a few pods
Tomato - 2
A little tamarind
Ginger A small piece
A few lemon leaves
Salt
Gingly Oil- 1 tablespoon
Jeera -1/2 tsp
Urad dal -1/2 tsp
Tadka optional
Method
Wash, peel and cut lauki into cubes.
Peel garlic
Cut tomato into pieces
Cut ginger
Wash and cut coriander leaves, lemon leaves and curry leaves
Remove seeds if any from tamarind and make small pieces.
In a kadai pour gingly Oil, add jeera, urad dal, let it release aroma, add garlic, chilli and ginger, saute for a minute.
Now add lauki cubes, tomato and tamarind pieces. Saute in medium flame for 3 to 4 minutes.
Add coriander leaves, lemon leaves and curry leaves. Mix well, add salt and off the stove.
Wait for the ingredients to cool down.
Grind in the mixer jar and put it in a bowl.
You can do a quick tadka with a little gingly oil and mustard seeds. Let it splutter, pour it on top of the prepared lauki chutney.
Serve.
Lauki chutney version 2
This version of lauki chutney, I have put mango instead of tamarind and jaggery to balance all the delicate flavours of sweet, spicy, salty and tangy.
Lauki chutney version 2
Ingredients
Lauki - 300 grams
Ridge gourd - 2
Onion - 3 medium size
Mango - half ripe, a few pieces
Green chilies - 5
Ginger - a large piece
Garlic - a few pods
Jaggery - 2 tablespoon
Red chilli - 5( non spicy)
Coriander leaves - a small bunch
Curry leaves - a few
Tomato - 10 nos.
Salt as required
Heeng - a small piece
For tadka
Gingly oil - 2 tablespoon
Mustard seeds - 1/2 tsp
Urad dal - 1tsp
Jeera - 1/2 tsp
Method
Peel and cut lauki, ridge gourd into small pieces.
Peel and cut ginger, garlic and onion into slices.
Cut the tomatoes, green chilies.
Cut the mangoes with the skin into cubes
In a kadai pour a little gingly oil and add jeera, red chillies, once it crackle add all the ingredients one by one. Saute for a few minutes. When the lauki is tender, add coriander leaves, curry leaves and salt, jaggery, Mix well. Off the stove.
Let it cool completely. Add all the ingredients to a mixer jar and grind to a chutney consistency. Pour to a big bowl.
In a small kadai, pour gingly oil, once it heated add urad dal, mustard seeds and jeera. Once the mustard seeds crackle pour it on top of the prepared lauki chutney. Serve.
