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SNAKE GOURD SPICY CHUTNEY

Spicy Snake Gourd Chutney Powder for Rice & Dosa

This Snake Gourd Spicy Chutney Powder is a flavorful blend of roasted chana dal, urad dal, sesame seeds, and cooked snake gourd with tamarind and jaggery. Finished with a tempering of garlic, red chillies, curry leaves, and fresh coriander, it offers a spicy, nutty, and slightly tangy flavor. Perfect to pair with hot rice, rotis, or crispy dosas, this podi adds a unique twist to traditional South Indian condiments.


EXPLORE STARTER'S RECIPE'S    

Aromatic chutney powder made with roasted dals, garlic, and cooked snake gourd – perfect side for South Indian dishes¯

Tips & Tricks for Perfect Snake Gourd Spicy Chutney

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Roast the dals on low flame to avoid burning and to bring out the full aroma. Cook snake gourd until just tender—overcooking can make it mushy. Adjust jaggery and tamarind to balance sweetness and tanginess. Store the chutney powder in an airtight container in the fridge for up to 5 days. Use a thick-bottomed pan for tempering to prevent garlic from burning. For extra heat, add one more green chilli while grinding.

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     Step-by-Step Recipe : Snake Gourd Spicy Chutney

INGREDIENTS

To roast & grind:

• ½ tbsp chana dal

• ½ tbsp urad dal

• ½ tsp black pepper

• ½ tsp coriander seeds

• 1½ tbsp sesame seeds, salt to taste


To cook & grind:

• 100g snake gourd, finely chopped

• 1 green chilli

• ½ tsp tamarind paste

• 2 pinches jaggery powder


For tempering & final mix:

• 1 tbsp oil (for cooking snake gourd)

• 1 tbsp oil (for tempering)

• ½ tsp mustard seeds

• ½ tsp cumin seeds (jeera)

• ½ tsp urad dal

• 2 dry red chillies (broken)

• 10 garlic cloves, chopped

• Handful of curry leaves

• Chopped coriander leaves

​Snake gourd chutney blend with sesame seeds, curry leaves, and tempering – adds a spicy touch to daily meals

PREPARATION STEPS

​1. Dry Roast & Powder:

In a pan, dry roast chana dal, urad dal, black pepper, coriander seeds, and sesame seeds together on low flame until golden and aromatic. Let it cool completely. Grind into a fine powder and set aside.

2. Cook Snake Gourd:

In a pan, heat 1 tbsp oil. Add chopped snake gourd and 1 green chilli and salt Cook until 80% done. Let it cool.

3. Grind Base Mixture:

Take half of the cooked snake gourd, and grind it coarsely with tamarind paste and jaggery powder. Set aside.

4. Tempering:

In a separate pan, heat 1 tbsp oil. Add mustard seeds, cumin seeds, urad dal, broken red chillies, garlic, and curry leaves. Sauté until golden.

5. Combine Everything:

Add the remaining cooked snake gourd pieces to the tempering. Then add the coarsely ground snake gourd mixture. Mix well.

6. Final Touch:

Add the roasted powder and fresh coriander leaves. Mix everything thoroughly. Serve with hot rice, roti, or dosa.


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