Bitter Gourd Garlic Chutney Recipe
Ingredients
| Bitter gourd | 1/4 Kilogram | |
| Green chillies | 3 | |
| Onion | 1 Large, minced | |
| Garlic | 20 Clove (5gm), peeled | |
| Curry leaves | 3 | |
| A big piece of jaggery | ||
| Lemon-size ball of tamarind | ||
| Oil | 4 Tablespoon | |
| Garlic – ginger paste | 1 Teaspoon | |
| Turmeric powder | 1/2 Teaspoon | |
| 1 tsp chilly powder | ||
| Pepper powder | 1 Pinch | |
| Mustard seeds | 1 Teaspoon | |
| Salt | To Taste | |
Directions
1. Cut the bitter gourd into two halves, remove the inside white pulp and seeds, and cut into small pieces.
2. Sprinkle some salt and 1/4 teaspoon of turmeric powder, mix with the gourd pieces, and set aside for 3-4 hours.
3. Heat 2 tablespoons of oil in a kadai, and fry the pieces to a brownish colour. (If you do not like the bitter taste, squeeze the pieces and discard the juice. Wash the gourd pieces in water two or three times and then fry.) Remove the fried pieces from the kadai and set aside.
4. Boil the tamarind in water, and take out the extract. Dry roast the mustard, powder, and set aside.
5. Heat the rest of the oil in a kadai, add the slit chillies, curry leaves, onion and garlic, and fry till the onions are browned.
6. Now add the ginger-garlic paste and the rest of the turmeric powder along with the chilly and pepper powders. Continue to fry until the oil surfaces.
7. Add the tamarind extract, jaggery, salt and fried gourd pieces, and simmer until a chutney consistency is reached. Add the mustard powder, mix, and remove from fire. Cool and bottle. Refrigerated, it will keep for a month.
2. Sprinkle some salt and 1/4 teaspoon of turmeric powder, mix with the gourd pieces, and set aside for 3-4 hours.
3. Heat 2 tablespoons of oil in a kadai, and fry the pieces to a brownish colour. (If you do not like the bitter taste, squeeze the pieces and discard the juice. Wash the gourd pieces in water two or three times and then fry.) Remove the fried pieces from the kadai and set aside.
4. Boil the tamarind in water, and take out the extract. Dry roast the mustard, powder, and set aside.
5. Heat the rest of the oil in a kadai, add the slit chillies, curry leaves, onion and garlic, and fry till the onions are browned.
6. Now add the ginger-garlic paste and the rest of the turmeric powder along with the chilly and pepper powders. Continue to fry until the oil surfaces.
7. Add the tamarind extract, jaggery, salt and fried gourd pieces, and simmer until a chutney consistency is reached. Add the mustard powder, mix, and remove from fire. Cool and bottle. Refrigerated, it will keep for a month.
Chef
