Bottlegourd Chilli Chutney | Sorakaya Greenchilli Chutney | How to Make Bottlegourd Chutney
Bottlegourd Chilli Chutney | Sorakaya Greenchilli Chutney - Bottlegourd Chutney is a savoury, spicy, sour Andhra Special Chutney. This Chutney tastes great with hot Rice and Ghee, and also with Idly, Dosa and Chapathi.
I always say that Telugus are pickle lovers. They make chutneys and pickles with virtually every vegetable. The essential Telugu meal consists of a chutney or a pickle and Ghee. The others can only follow.
This recipe is for Bottle Gourd but it can be used to make chutney with any vegetable with slight variations. This chutney stays fresh for 5 days if refrigerated and outside or in summers, it stays fresh for a day and for 2 days in winters.
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Tips
Bottle Gourd:
- I have used Bottle Gourd pieces after peeling them and deseeding them. If you like, you could use it without peeling it, along with the skin.
Green Chillies:
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As Telugus are fond of more spice, this many chillies work but you could use as many as like as perb your taste.
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If you want to make a larger quantity of this chutney and store it, then you need to use more Oil. Also use more Green Chillies because once you refrigerate it, the Chutney loses a lot of spice and becomes bland.
Bottlegourd Chilli Chutney | Sorakaya Greenchilli Chutney | How to Make Bottlegourd Chutney - Recipe Video
Bottlegourd Chilli Chutney | Sorakaya Greenchilli Chutney | How to Make Bottlegourd Chutney
Prep Time 2 mins- Cook Time 18 mins
- Total Time 20 mins
Servings 8
Ingredients
- 3 cups Bottle Gourd pieces
- 2 Tomatoes
- 15 Green Chillies
- Green Coriander - small bunch
- Tamarind - size of small gooseberry
- 2 tbsp Oil
- Salt
- 1/4 tsp Turmeric
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For seasoning
- 2 tbsp Oil
- 1/2 tsp Mustard Seeds
- 1/2 tsp Cumin Seeds
- 1/2 tsp Black gram
- 1/2 tsp Bengal gram
- 2 Pinches Asafoetida
- 1 Sprig Curry leaves
- 1 Red Chilli cut
Instructions
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Heat oil in a pan. Add Bottle Gourd pieces and Green chillies and cover. Cook until the Bottle Gourd pieces become soft.
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Add Tomato pieces, Salt and Turmeric to the cooked Bottle Gourd pieces. Mix well and cook until the peel comes off Tomatoes.
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Add Green Coriander and Tamarind. Mix and cook for a minute, then make a smooth paste in a mixie.
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Heat oil for seasoning, add all ingredients starting with mustard seeds and fry well. Then mix in the chutney.
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