Bittergourd Chutney

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It has been really challenging having to cook without onions or tomatoes. Mangy and I have been on a mission to use up all the food in our pantry and fridge before the year is out. So expect some strange recipes coming up. This chutney though, is incredible. I found the original recipe here. I had to make a few tweaks as we didn’t have all the ingredients at home. My version below:

You’ll need:

  • 1 bitter gourd (de-seeded and chopped finely in a food processor)
  • 3 tablespoons salt
  • 2 tablespoons oil
  • 1/4 teaspoon mustard seeds
  • 1/8 teaspoon fenugreek seeds
  • 1/8 cumin seeds
  • 1 tablespoon sesame seeds
  • 1/2 cup crushed peanuts
  • 1 teaspoon coriander powder
  • 2 teaspoons red chili powder
  • 1/2 teaspoon turmeric powder
  • 1/8 teaspoon amchur
  • 1/2 cup water

Method:

Mix bitter gourd and salt and set aside for half an hour. After half an hour, place bitter gourd in a sieve and press out all excess liquid.

In a pan, heat oil. Add mustard seeds and cumin seeds, once they pop, add fenugreek seeds and sesame seeds. Once sesame seeds start to pop, add peanuts and fry until golden brown.

Add bitter gourd, coriander powder, red chili powder and turmeric. Add water and cover pot. Cook until bitter gourd has cooked through. Remove lid and keep stirring and frying until the mixture darkens and dries out. Sprinkle amchur and stir well. Serve with hot rice – Enjoy!

Click here for printable version.

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