Venkatesh Bhat makes Inji & Peerkankai chutney

Ingredients

• 12 tablespoons Sesame Oil (Idhayam brand, divided for roasting and seasoning)
• 4 tablespoons Groundnut Oil (Mantra brand, used for ridge gourd chutney)
• 5 tablespoons Chana Dal (Split chickpeas, roasted)
• 1.5 tablespoons Urad Dal (Split black gram, roasted for seasoning)
• 45 pieces Dry Red Chillies (round) (30 for ginger masala, 8 for ridge gourd, 5-7 for seasoning; Byadgi variety preferred for ridge gourd)
• 4 tablespoons Coriander Seeds (Whole, roasted)
• 20 leaves Curry Leaves (Fresh, divided between both chutneys)
• 20 grams Asafoetida (Hing) Powder (Divided between masala and seasoning)
• 250 grams Tender Ginger (Washed, roughly peeled and thinly sliced)
• 125 grams Jaggery (Divided equally between both chutneys)
• 125 grams Tamarind Pulp (Soaked and strained to make tamarind water)
• 250 ml Water (Hot water for tamarind extraction)
• to taste Salt
• 250 grams Ridge Gourd (Peerkankai) (Unpeeled, surface scraped, cut into halves and sliced)
• 0.25 cup Grated Coconut (Fresh, grated)
• 2 teaspoons Mustard Seeds (Divided between both seasonings)

Instructions

1. Prepare Ingredients

   Wash the ginger, peel roughly, and slice thinly. Scrape the ridge gourd surface, cut into two halves and slice. Soak 125 g tamarind in 250 ml hot water, squeeze and set aside. Measure all spices and keep ready.

   Time: PT10M

2. Roast Ginger Masala

   Heat a kadai over low flame, add 4 tbsp sesame oil, then 3 tbsp chana dal. Roast until golden brown, about 3 minutes. Add 30 dry red chillies and 4 tbsp coriander seeds, roast another 2 minutes. Toss in a fist of curry leaves and 10‑15 g asafoetida powder, stir for 30 seconds. Transfer the roasted mixture to a bowl.

   Time: PT5M

3. Fry Ginger Slices

   In the same kadai, add another 3 tbsp sesame oil. Add the sliced ginger and fry on medium flame for 10 minutes, stirring occasionally, until the raw aroma disappears and the ginger turns slightly crisp.

   Time: PT10M

4. Combine Ginger Base

   Add the fried ginger to the roasted masala bowl. Mix in 50‑75 g jaggery, the tamarind water, and salt to taste. Grind everything in a mixie to a smooth paste.

   Time: PT3M

5. Season Ginger Chutney

   Heat 5 tbsp sesame oil, add 4‑5 dry red chillies and roast for 20‑25 seconds. Add 1 tsp mustard seeds; when they crackle, add ½ tsp urad dal, then 1 heaped tsp asafoetida powder, and a few curry leaves. Turn off the heat, stir, and pour the hot seasoning over the ginger paste. Mix well and let rest for 2 hours before serving.

   Time: PT5M

6. Roast Ridge Gourd Masala

   Heat another kadai, add 2 tbsp groundnut oil, 2 tbsp chana dal and 1 tbsp urad dal. Roast until fragrant (≈3 minutes). Add 8 dry red chillies (Byadgi) and a few curry leaves, fry briefly without burning.

   Time: PT4M

7. Cook Ridge Gourd

   Add the sliced ridge gourd to the masala, stir, and cook on medium flame for 8‑10 minutes until soft and juicy.

   Time: PT9M

8. Add Coconut and Finish Base

   Increase flame to high, add ¼ cup grated coconut and roast for 1 minute just until the raw smell disappears (do not let it brown). Turn off the heat, add tamarind water (50 g tamarind in 100 ml hot water), 50 g jaggery, and salt. Mix briefly and grind to a fine paste.

   Time: PT4M

9. Season Ridge Gourd Chutney

   Heat 2 tbsp groundnut oil, add 1 tsp mustard seeds; when they crackle, add 4 dry red chillies, a few curry leaves, and ¼ tsp asafoetida powder. Immediately pour this hot seasoning over the ground ridge gourd paste and mix well.

   Time: PT3M

10. Cool and Store

    Allow both chutneys to cool to room temperature. Transfer each to a clean, dry jar. Refrigerate ginger chutney for up to 1‑2 months; ridge gourd chutney for no more than 2 days due to coconut.

    Time: PT5M

Nutrition Facts

Calories

180

Protein

2 g

Carbohydrates

45 g

Fat

5 g

Fiber

4 g