Green Guard Skin (Peel) Chutney

Posted on Updated on


About Green Guard Skin Chutney

Green guard chutney forms a part of a host of chutneys one can pair up with Idli, Dosa etc. This chutney is healthy (and not very spicy) and is even served to patients who have just recovered from jaundice, fever etc. A side dish for lunch or dinner, it can be had as such with curds.

It is essential that the Green guard be tender. It it is not, the skin would develop thread-like structures when one attempts to cut and you may have trouble grinding it to a fine consistency. So one has to be careful while buying it from the market itself – a self diagnosis of tenderness would be easy pinching of the vegetable.

This is how the Green Guard will look when the skin has been removed.

skin discarde from green guard

What you need to have :

ingredients of chutney

Ingredients of Ghosale Chutney

Discarded skin of Green guard – 1/2 cup

Fresh grated coconut – 1 cup

Green chilli – 3

Curry leaves (fresh & tender) – 10

Ginger – 1/2″ piece

Tamarind pulp – 1/2 teaspoon

Cumin seeds – 1/2 teaspoon
Asafoetida powder – 1/2 teaspoon

Pepper corns – 5-6

Cooking oil – 1 teaspoon

Corriander leaves – as per taste

What you do with what you have:

1. In a pan, take one teaspoon cooking oil. On heating add pepper, cumin seeds, asafoetida

2. Add finely cut green guard skin to it and sprinkle a little water, close it with a lid and heat for 5 minutes on a low flame.

3. Add green chilli, fresh grated coconut and keep stirring.

4. Once the coconut is a little dry, add curry leaves, ginger, salt and turn off the flame, allowing it to cool down.

5. Once cool, add coriander leaves and grind to required consistency in a mixer/blender.

6. Transfer it to a bowl and “simply enjoy maadi” which in the local language (kannada) means “just enjoy”

Ready to serve chutney

Note: People prefer only red chilli for this chutney. Some use a combination of both. Well, I prefer green chilli though.

How long it takes : 30 minutes

How many servings : 6

Advertisements

5 thoughts on “Green Guard Skin (Peel) Chutney

    Anjali said:
    November 4, 2009 at 1:00 pm

    A good side dish, I too use green chutney for this. Ghosale itself is such a tasty veggie, off late my mom made ghosale polo.That was too good. All you have to do is soak raw rice for 2 hrs and grind ghosale and rice in the mixer(similar to thoushe polo).There is no need for fermenting it overnight and can be made instantly.

      prathibalrao responded:
      November 4, 2009 at 1:26 pm

      Hi Anjali,

      I have to try it out. I will let you know on preparing.

    Shubha said:
    December 6, 2009 at 3:39 am

    Hi Prathibha,
    Excellent Recipe. Its one of my fav Chutnies. My mom calls it sambhandha or something i dont remember exactly..

      prathibalrao responded:
      December 6, 2009 at 7:22 am

      Hi Shuba,

      I just modified the recipe by adding the coriander leaves, curry leaves and ginger for a change and it turned out much better than the old one!

    […] this is not the first time I am putting up a chutney made from the peel of a vegetable. Look for Green gourd peel chutney here) Here it […]

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s