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# Ash Gourd Chutney

<img src="https://mintcdn.com/cookbook/D2xlsDyZkbl_HcKt/images/heroes/ash-gourd-peel-kumblakai-sippe-chutney.webp?fit=max&auto=format&n=D2xlsDyZkbl_HcKt&q=85&s=5bbebf36b328c7caa2b0314b930f7588" alt="Ash Gourd Chutney" className="rounded-xl" width="900" height="676" data-path="images/heroes/ash-gourd-peel-kumblakai-sippe-chutney.webp" />

<Accordion title="Time and servings" icon="clock" defaultOpen={true}>
  |                |            |
  | -------------- | ---------- |
  | **Prep time**  | 5 min      |
  | **Cook time**  | 10 min     |
  | **Total time** | 15 min     |
  | **Serves**     | 4 servings |
</Accordion>

## Ingredients

* half cup skin of ash gourd / winter melon / budhu kumbalakai / pumpkin
* ½ cup water
* 2 tsp oil
* 1 tsp channa dal
* 1 tsp urad dal
* 3 whole dried kashmiri red chilli
* small ball sized tamarind
* ½ cup coconut *(fresh / desiccated)*
* ½ tsp jaggery / gud / bella
* ½ tsp turmeric / haldi
* salt to taste

## Instructions

1. firstly, chop ash gourd and separate skin. you can use ash gourd to prepare ash gourd sambar.
2. further boil the skin with ½ cup water for 5 minutes or till they turn soft.
3. meanwhile prepare the masala, by heating oil.
4. add in 1 tsp channa dal, 1 tsp urad dal and 3 whole dried kashmiri red chilli. saute on low flame till they turn golden brown.
5. transfer to the blender and allow to cool completely.
6. also add in boiled ash gourd skin along with water.
7. additionally, add in ½ cup coconut, ½ tsp jaggery, ½ tsp turmeric and salt to taste.
8. blend to coarse paste.
9. finally, serve ash gourd skin chutney along with hot steamed rice.

## Step-by-step

<Steps>
  <Step>
    firstly, chop ash gourd and separate skin. you can use ash gourd to prepare [**ash gourd sambar**](/recipes/ash-gourd-sambar-recipe-kumblakai-koddel).

    <img src="https://hebbarskitchen.com/wp-content/uploads/2017/05/ash-gourd-chutney-ash-gourd-peel-chutney-kumblakai-sippe-chutney-recipe-3.jpeg" alt="ash gourd chutney" referrerPolicy="no-referrer" loading="lazy" className="rounded-lg" />
  </Step>

  <Step>
    further boil the skin with ½ cup water for 5 minutes or till they turn soft.

    <img src="https://hebbarskitchen.com/wp-content/uploads/2017/05/ash-gourd-chutney-ash-gourd-peel-chutney-kumblakai-sippe-chutney-recipe-4.jpeg" alt="ash gourd chutney" referrerPolicy="no-referrer" loading="lazy" className="rounded-lg" />
  </Step>

  <Step>
    meanwhile prepare the masala, by heating oil.

    <img src="https://hebbarskitchen.com/wp-content/uploads/2017/05/ash-gourd-chutney-ash-gourd-peel-chutney-kumblakai-sippe-chutney-recipe-5.jpeg" alt="ash gourd chutney" referrerPolicy="no-referrer" loading="lazy" className="rounded-lg" />
  </Step>

  <Step>
    add in 1 tsp channa dal, 1 tsp urad dal and 3 whole dried kashmiri red chilli. saute on low flame till they turn golden brown.

    <img src="https://hebbarskitchen.com/wp-content/uploads/2017/05/ash-gourd-chutney-ash-gourd-peel-chutney-kumblakai-sippe-chutney-recipe-6.jpeg" alt="ash gourd chutney" referrerPolicy="no-referrer" loading="lazy" className="rounded-lg" />
  </Step>

  <Step>
    transfer to the blender along with a piece of tamarind and allow to cool completely.

    <img src="https://hebbarskitchen.com/wp-content/uploads/2017/05/ash-gourd-chutney-ash-gourd-peel-chutney-kumblakai-sippe-chutney-recipe-7.jpeg" alt="ash gourd peel chutney" referrerPolicy="no-referrer" loading="lazy" className="rounded-lg" />
  </Step>

  <Step>
    also add in boiled ash gourd skin along with water.

    <img src="https://hebbarskitchen.com/wp-content/uploads/2017/05/ash-gourd-chutney-ash-gourd-peel-chutney-kumblakai-sippe-chutney-recipe-8.jpeg" alt="ash gourd peel chutney" referrerPolicy="no-referrer" loading="lazy" className="rounded-lg" />
  </Step>

  <Step>
    additionally, add in ½ cup coconut, ½ tsp jaggery, ½ tsp turmeric and salt to taste.

    <img src="https://hebbarskitchen.com/wp-content/uploads/2017/05/ash-gourd-chutney-ash-gourd-peel-chutney-kumblakai-sippe-chutney-recipe-9.jpeg" alt="kumblakai sippe chutney recipe" referrerPolicy="no-referrer" loading="lazy" className="rounded-lg" />
  </Step>

  <Step>
    blend to coarse paste.

    <img src="https://hebbarskitchen.com/wp-content/uploads/2017/05/ash-gourd-chutney-ash-gourd-peel-chutney-kumblakai-sippe-chutney-recipe-10.jpeg" alt="kumblakai sippe chutney recipe" referrerPolicy="no-referrer" loading="lazy" className="rounded-lg" />
  </Step>

  <Step>
    finally, serve **ash gourd skin chutney** along with hot steamed rice.

    <img src="https://hebbarskitchen.com/wp-content/uploads/2017/05/ash-gourd-chutney-ash-gourd-peel-chutney-kumblakai-sippe-chutney-recipe-2-1920x1441.jpeg" alt="ash gourd peel chutney" referrerPolicy="no-referrer" loading="lazy" className="rounded-lg" />
  </Step>
</Steps>

## Video

<iframe className="w-full aspect-video rounded-xl" src="https://www.youtube.com/embed/fQA9_u_DCSk" title="Video recipe" frameborder="0" allow="accelerometer; clipboard-write; encrypted-media; picture-in-picture" allowfullscreen />

## Notes

* firstly, cook the skin till they turn slightly soft else they might not taste great.

* also, the same recipe can be used to prepare **ridge gourd skin chutney** and southe skin chutney.

* additionally, adjust the amount of red chilli depending on spice level are you looking for.

* finally, **ash gourd skin chutney** taste great when coarsely ground.

<Note>
  Original recipe by Hebbar's Kitchen: [https://hebbarskitchen.com/ash-gourd-peel-kumblakai-sippe-chutney/](https://hebbarskitchen.com/ash-gourd-peel-kumblakai-sippe-chutney/)
</Note>