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.
What you need to have :
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”
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