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turai chutney recipe | ridge gourd chutney | South Indian turai chutney | Andhra style beerakaya chutney |
Tarla Dalal
06 December, 2024
Table of Content
turai chutney recipe | ridge gourd chutney | South Indian turai chutney | Andhra style beerakaya chutney is a unique accompaniment with a mild sour taste. Learn how to make ridge gourd chutney.
To make turai chutney, heat the oil in a pan and add the mustard seeds. When the seeds crackle, add the green chillies, garlic and curry leaves and stir for a few seconds. Add the turai, tomatoes and salt and sauté for 8 to 10 minutes or until the vegetable pieces are soft. Allow to cool completely and purée to a fine paste in a blender. Serve immediately or store refrigerated for upto 2 days.
South Indian turai chutney is absolutely delicious. Being classified under chutneys, it teams up well with idli to rava dosa and even onion tomato uttapam. But this chutney is often eaten with plain hot rice drizzled with a few drops of melted ghee and it makes a meal by itself. When you have no time to make sabzi, you can carry this chutney with roti in your tiffin box too!
Turai or ridge gourd is cooked with tomatoes, tempered with mustard, green chillies, garlic and curry leaves and then puréed to get a smooth and tasty Andhra style beerakaya chutney. Many South Indians use the peel of ridge gourd to make the chutney too! You can use gingelly or sesame oil in this ridge gourd chutney to enhance its South Indian flavours.
Tips for turai chutney. 1. Store ridge gourd chutney refrigerated for upto 2 days. 2. Serve turai chutney with roti. 3. South Indian turai chutney | Andhra style beerakaya chutney | goes well the rice and ghee. 4. Turai chutney goes well with idli and dosas.
Enjoy turai chutney recipe | ridge gourd chutney | South Indian turai chutney | Andhra style beerakaya chutney | with step by step photos.
Tags
Preparation Time
10 Mins
Cooking Time
15 Mins
Total Time
25 Mins
Makes
1 servings
Ingredients
For Turai Chutney
1 1/4 cups peeled and chopped ridge gourd (turai)
2 tbsp oil
1/2 tsp mustard seeds ( rai / sarson)
2 whole dry Kashmiri red chilli or 2
2 garlic (lehsun) cloves , chopped
8 to 10 curry leaves (kadi patta)
1 cup chopped tomato
salt to taste
Method
- To make turai chutney, heat the oil in a pan and add the mustard seeds. When the seeds crackle, add the green chillies, garlic and curry leaves and stir for a few seconds.
- Add the turai, tomatoes and salt and sauté for 8 to 10 minutes or until the vegetable pieces are soft.
- Allow to cool completely and purée to a fine paste in a blender.
- Serve the turai chutney immediately or store refrigerated for upto 2 days.
Turai Chutney, Ridge Gourd Chutney recipe with step by step photos
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what is turai chutney made off? ridge gourd chutney is made from cheap and easily available ingredients in India such as 1 1/4 cups peeled and chopped ridge gourd (turai). 1 cup chopped tomatoes, 1/2 tsp mustard seeds ( rai / sarson), 2 dry Kashmiri red chillies or 2 green chillies, 2 cloves garlic, 8 to 10 curry leaves (kadi patta), 2 tbsp oil and salt to taste. See below image of list of ingredients of turai chutney.
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what is turai chutney made off? ridge gourd chutney is made from cheap and easily available ingredients in India such as 1 1/4 cups peeled and chopped ridge gourd (turai). 1 cup chopped tomatoes, 1/2 tsp mustard seeds ( rai / sarson), 2 dry Kashmiri red chillies or 2 green chillies, 2 cloves garlic, 8 to 10 curry leaves (kadi patta), 2 tbsp oil and salt to taste. See below image of list of ingredients of turai chutney.
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This is what turai ( ridge gourd ) look like.
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Wash the ridge gourd thoroughly with water and dry using a kitchen towel. Peel the ridge gourd using a peeler and discard the peels. Then place the ridge gourd on a chopping board and cut off the stem. Then cut it into 2 halves lengthwise using a sharp knife. Place one halve on the chopping board and make vertical slits at regular intervals using a sharp knife. Line all the long pieces together and make horizontal slits at regular intervals to get chopped ridge gourd (approximately ¼ inch in diameter). You can cut them finely or roughly as per the recipe requirement.
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This is what turai ( ridge gourd ) look like.
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To make turai chutney recipe | ridge gourd chutney | South Indian turai chutney | Andhra style beerakaya chutney | heat 2 tablespoons oil in a pan.
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Add 1/2 tsp mustard seeds ( rai / sarson).
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Cook mustard seeds for a few seconds and let them crackle.
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Add 2 dry Kashmiri red chillies or green chillies, broken into pieces.
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Add 2 garlic cloves, chopped.
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Add 8 to 10 curry leaves (kadi patta).
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Cook for a few seconds.
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Add 1 1/4 cups peeled and chopped ridge gourd (turai).
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Add 1 cup chopped tomatoes.
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Add salt to taste. We added 1/2 tsp salt.
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Sauté for 8 to 10 minutes or until the vegetable pieces are soft.
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Allow to cool completely.
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Put in a blender.
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Purée to a fine paste.
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Put ridge gourd chutney in a serving bowl.
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Serve turai chutney | ridge gourd chutney | South Indian turai chutney | Andhra style beerakaya chutney | immediately or when used.
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To make turai chutney recipe | ridge gourd chutney | South Indian turai chutney | Andhra style beerakaya chutney | heat 2 tablespoons oil in a pan.
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Store ridge gourd chutney refrigerated for upto 2 days.
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Serve turai chutney with roti.
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Turai chutney goes well with idli and dosas.
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- South Indian turai chutney | Andhra style beerakaya chutney | goes well the rice and ghee.
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Store ridge gourd chutney refrigerated for upto 2 days.
Nutrient values (Abbrv)per plate
| Energy | 23 cal |
| Protein | 0.2 g |
| Carbohydrates | 0.7 g |
| Fiber | 0.4 g |
| Fat | 2.2 g |
| Cholesterol | 0 mg |
| Sodium | 1.7 mg |
Click here to view Calories for Turai Chutney, Ridge Gourd Chutney
The Nutrient info is complete
Big Foodie
March 13, 2025, midnight
Fab chutney and hard to believe Turai can be so good.
Madhu
March 13, 2025, midnight
Good. I think substituting mustard with jeera would be a good option since grinding mustard is not usually done while making chutneys.
Tarla Dalal
March 13, 2025, midnight
Thanks for the feedback !!! Keep reviewing recipes and articles you loved.
P.Anantalakshmi.
March 13, 2025, midnight
I usually do this chutney and instead of mustard seeds I add two spoons of udat dal and while grinding I add corriander leaves which also tastes good._x0001F64F_
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