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Ridge Gourd Chutney

Peerkangai Chutney for Idli-Dosa-Ridge Gourd Chutney Recipe

Ridge gourd (peergangai) chutney is a simple and delicious chutney prepared with ridge gourd, pearl onions and tomato. It can be had with dosa, idli, chapati and parathas. As I have used it along with the skin, it is healthy and nutritious.

Course Side Dish, Side Dish for Idli
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 3 persons


  • 2 cups Ridge Gourd (chopped)
  • 10-15 Pearl onion (small onion)
  • 4 Green chillies
  • 1 Tomato
  • 1 tbsp Oil
  • Salt needed

For the Seasoning

  • 3 tsp Oil
  • 1 tsp Mustard seeds
  • 1 tsp Urad dal
  • Curry leaves a sprig



  1. Wash and scrap the skin of ridge gourd. You do not have to peel it fully. It does not matter, if there is a little skin.


  1. Heat oil, saute pearl onions until they turn transparent.

  2. Add green chillies, ridge gourd, tomatoes, salt needed and cook covered until the ridge gourd turns soft. Stir in between.

  3. Once the ridge gourd is cooked, turn off the heat. Leave it to cool.

  4. Grind it to a slightly coarse paste without adding water.

  5. Heat oil, add mustard seeds, when it splutters, add urad dal and curry leaves. When dal turns golden brown, add the seasoning to the chutney.

  6. Serve with idli, dosa or chapati.

Recipe Video