Bottle Gourd Peel Chutney

Instead of composting or throwing out the seeds and peel for Bottle Gourd I like to prepare this simple spicy chutney.

It’s vegan, vegetarian, gluten free, dairy free, lactose intolerant friendly, diabetic friendly.

It takes about 15-20 min to prepare including the cooling time.

Ingredients:
1. Seeds and peels of bottle guard - 1.5 to 2 Cups
2. Cumin Seeds - 2 TSP
3. Green Chili- 3-4
4. Garlic - 4 Cloves
5. Turmeric Powder- 1/2 TSP
6. Tamarind Pulp - 2 TBSP
7. Sesame Seeds- 1 TSP
8. Muster Seed Oil - 2 TSP
9. Curry Leaves- 4-5
10. Chickpea Lentil/ Chana Dal - 1 TSP
11. Split Black Gram Lentil- 1 TSP
12. Red Chili Power- 1 TSP
13. Muster Seeds - 1 TSP
14. Salt - 1 TSP or as per taste

1. Heat the thick bottom pan on high flame, add half of the mustard seed oil and cumin seeds. Once the seeds start to sputter add turmeric powder and garlic. Let those ingredients fry for a min.

2. Reduce the flame to low. Add in bottle gourd seeds and peel with tamarind pulp. Mix all with spices and cover for 5 min

3. Let the cooked bottle gourd seeds and peels with spices cool down for next 5-6 min.

4. In the meantime, dry roast sesame seeds.

5. Prepare tampering with remaining muster seed oil, cumin seeds, muster seeds, red chili powder, chana dal, urad dal and curry leaves.

6. Blend cooled down mixture of bottle gourd seed and peels with spices by adding roasted sesame seeds and salt. You may need to add around 1 TBSP to get a consistent chutney.

7. Pour out the chutney in serving container.  Add the prepared tampering.