Bottle gourd peel chutney/ Sorekai sippe chutney

Hello there, if you have followed my blog posts so far, you must have found some of the recipes with ingredients which are otherwise thrown as waste. Examples are ridge gourd peel chutney, cucumber core tambuli, pumpkin core chutney, watermelon rind stir fry and so on… As I strongly believe in sustainable living, I try to follow as much as possible. As simple as growing some herbs or easy to grow vegetables in the kitchen garden, reduce chemicals usage in the kitchen or home, trying to reduce the waste or converting bio waste to manure for plants.. Also, eating locally produced or especially home grown food wherever possible where we are 100% sure that it is chemical free is in my agenda. I cannot say one can be complete/ perfect and go 100% in one shot. But my humble request to everyone that let us try our level best to save our mother earth to future. Let us educate our next generation about it too!

Today, I am sharing a recipe which goes to zero waste or no waste list in cooking! I would suggest to use vegetable peels when you are know that it is chemical free or organically grown at home. This chutney goes well with dosa, idli or rice.

Bottle gourd peel chutney

Preparation time: 10 minutes
Cooking time: 5-10 minutes
Serves: 3
Peel of bottle gourd/ outer skin removed while cooking bottle gourd – ¼ cup (roughly chopped)
Coconut grated – ¼ cup
Green chillis/ dry red chillis – 2 , adjust as required (anything will do)
Tomato – 1 (optional)
Ghee or oil – 2 tsp
Tamarind – small piece/ ¼ tsp extract
Salt – to taste
Mustard seeds – ½ tsp
Garlic cloves – 4 (optional)
Curry leaves – 1 sprig

  • Wash the gourd well before cutting.
  • Chop the bottle gourd peel roughly, keep aside.
  • Chop tomato too if using it.
  • Heat 1 tsp oil or butter or ghee in a pan/ wok. Fry red chillis (if using) until done. Take out of heat and keep aside.
  • Now in the same pan, fry bottle gourd peel until soft. Add green chillis while frying if using it.
  • When it is cooked, add tomatoes and fry until water is absorbed completely.
  • On cooling, take fried vegetables, chillis, grated coconut, salt and tamarind in a mixer jar and grind until smooth to make chutney.
  • Transfer to a serving bowl.
  • Prepare a seasoning of mustard, garlic and curry leaves in 1 tsp oil/ ghee. On spluttering, add it to the chutney.

  • This chutney can be made with ridge gourd peel or snake gourd seeds too.
  • Variations possible with or without onions/ garlic and even tomato..
  • You can use green chillis without frying too.
Sorekai sippe chutney