Wednesday, 17 June 2015

DOODHI CHYA SALACHI CHUTNEY / BOTTLEGOURD PEEL CHUTNEY



DOODHI CHYA SALICHI CHUTNEY / BOTTLEGOURD PEEL CHUTNEY

INGREDIENTS

Peel of a tender bottle gourd (grated)
1 cup
Til / white sesame seeds
¼ cup
Grated dry coconut lightly toasted and crumbled
¼ cup
Green chillies chopped
2 nos
Salt                      
T.T.
Sugar
¼ tsp
Oil
1 tsp



METHOD:


1.       Heat oil, add in the grated peel.

2.       Mix and sauté it a little.


3.       Now add in the til seeds and green chillies.



4.       Sauté on a slow flame and keep on stirring it constantly till all the moisture from the peel evaporates and the chutney crisps up.

5.       This needs to be done patiently on a slow flame. Make sure you keep on mixing it constantly for even cooking. I prefer using 2 spoons.



6.       Now add in the khopra, salt and sugar and again sauté for a min till it is all mixed well.


7.       Allow it to cool gradually.


8.       Store on a airtight container and use as required.



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