Peerkangai Thol Chutney / Ridge Gourd Skin Chutney Recipe

A Lipsmacking Delicious Spicy, tangy chutney recipe made with Ridge Gourd Skin or Peerkangai thol, this is a classic example of “Best out of Waste” and a healthy fibre rich accompaniment to your breakfast and main course dishes.

Peerkangai Thol Chutney / Ridge Gourd Skin Chutney Recipe

Peerkangai or Ridge Gourd is a versatile ingredient. What I love about this vegetable, apart from the fact that it is delicious, you can use everything from the skin to the vegetable for your daily cooking. Zero Food Wastage!

While I make a delicious Turai Ki Sabzi from the vegetable, the peels are converted into a lipsmacking South Indian Chutney – Peerkangai Thol Chutney or Ridge Gourd Skin Chutney or Turai Chutney. The “Thol” in Tamil refers to the skin.

I usually accumulate the peels for a couple of days, as I cook, and then make a big batch of this delicious chutney that becomes an excellent Breakfast Side Dish. Pair it with Idli, Dosa, Uttapam, Rava Idli or mix it with rice and drizzle some Sesame Oil and consume.

Peerkangai Thol Chutney Recipe
Peerkangai thol chutney smeared on idlis

Reducing Kitchen waste is my number one agenda. I do a bit of composting, when time permits and have limited stock of food in the refrigerator too to cut down both energy and wastage. I guess, going forward, we all have to be a little responsible and take charge of the situation.

Peels have high nutritive value and are fibre rich. While the Peerkangai Thol is hard, when blended into a chutney, the texture and taste both make you forget that this was made from some kitchen discards.

The Peerkangai Thol Chutney Recipe that I have shared is a cross between a thogayal and a coconut chutney. I have added both lentils and freshly grated coconut along with the ridge gourd peels or skin. The taste is tangy, mildly sweet and spicy – Perfect for a chutney!

Peerkangai Thol Chutney or Ridge Gourd Skin Chutney

I usually make a big batch of this as it pairs well with Main Course Recipes too as a side dish or accompaniment. Our eternal favourite is Keerai Molagootal with some Peerkangai Thol Chutney, Steamed Rice with ghee and a side of Beans Carrot Thoran.

This chutney also tastes best with buttermilk based gravies like Mor Kuzhambu (South Indian Kadhi) and Mor Keerai too.

With growing concerns over peels loaded with pesticides etc, people usually discard them. If the skin has cuts or if you see marks etc, discard it. I immerse vegetables in water for atleast 15 – 20 minutes and then give a good rinse and then proceed to peel and cut it. You can follow this method, if possible.

Step by Step Peerkangai Thol Chutney Recipe

Wash and Peel the Ridge Gourd or Peerkangai.

Peerkangai Thol

Roughly chop the Peerkangai into pieces (easy to grind)

Chopped Ridge Gourd Peel or Skin

Heat a pan, add oil, chana Dal, Urad dal and Whole red chillies.

Lentils and whole red chillies

Saute until the dals have browned a bit and the chillies have crisped up.

Lentils and whole red chillies

Add the chopped peerkangai pieces to the pan, mix well. Add a tblsp of water so that the bottom of the pan doesn’t burn and the peerkangai softens a bit.

Ridge Gourd sauteed

Once the Peerkangai has softened a bit, switch off the flame, add grated coconut, tamarind and jaggery. Keep aside for cooling.

Step by Step Recipe for Ridge Gourd Skin Chutney

Once the ingredients have cooled, transfer to a chutney jar, add salt to taste and grind it into a chutney consistency. You can add water accordingly. Keep it slightly thick in consistency.

Ingredients for Peerkangai Thol Chutney

Once the chutney has ground, prepare for tempering by heating a small pan with some oil.

Add some mustard seeds, Urad dal and whole red chillies. Once the mustard crackles add the tempering to the chutney, mix well and serve immediately.

Peerkangai Thol Chutney is ready

Recipe Notes

  • The Peerkangai Thol or Ridge Gourd Skin remains fresh in the refrigerator for a couple of days. Avoid packing in a box as it forms fungus easily. Keep it open in a tray or small plate inside the refrigerator. I usually collect peels over 2-3 days and then make a big batch of chutney. 
  • The Whole Red Chillies used are Byadgi variety which lends a lovely colour to the chutney. You can add kashmiri whole red chillies for colour in case bydagi is not available. Alternatively, use a spicy variety too, if you like. 
  • Adding jaggery is optional but highly recommended when tamarind is involved in a recipe to cut down the acidity. I have used organic jaggery and usually I have to add slightly more than normal jaggery for sweetness. You can adjust the quantity accordingly. 
  • You can make this chutney without coconut too by following all the steps and skipping the coconut entirely. That sort of chutney tastes best with rice and main course dishes (a Kootu, poriyal or sambar combo with rice) or Curd rice too. 
  • We use Sesame Oil for our cooking and especially for such chutney varieties as it adds both flavor and aroma. You can add vegetable oil too. 
  • The shelf life of this chutney is 3-4 days in refrigerator. 
  • This Chutney Recipe is Vegan but not Gluten Free as it contains a pinch of asafoetida.
Peerkangai Thol Chutney

Peerkangai Thol Chutney / Ridge Gourd Skin Chutney Recipe

Vidya Narayan
Peerkangai Thol Chutney is a Delicious South Indian Chutney recipe using Ridge Gourd Skin or Peel. Healthy and loaded with fibre, this chutney makes a great side or accompaniment to breakfast and main course rice dishes.
5 from 1 vote
Prep Time 10 mins
Cook Time 10 mins
Cooling Time 10 mins
Total Time 30 mins
Course accompaniments, Condiments, Side Dish
Cuisine South Indian, Tamil Nadu Recipes

Equipment

  • Mixer Grinder

Ingredients
  

  • 1 cup Ridge Gourd Peel or Skin (Peerkangai Thol) roughly chopped 1 cup is 200 ml
  • 1 tbsp Sesame Oil
  • 2 tsp Chana Dal or Bengal Gram Dal 1 tsp is 5 ml
  • 1 tsp Urad Dal
  • 2 nos. Whole Red Chillies (Byadgi) Check Notes
  • 1/3 cup Freshly Grated Coconut 1/3 cup is 80 ml measurement
  • 1 nos. Marble size tamarind ball
  • 1/2 tsp Jaggery Check Notes
  • Water as required to grind into chutney consistency + 1 tbsp for Cooking the Peels
  • salt to taste
  • INGREDIENTS FOR TEMPERING
  • 1/2 tsp Urad Dal
  • 1/8 tsp Mustard Seeds or Rai
  • 2-3 nos. Whole Red Chillies I have used pondy chillies
  • 2 tsp Sesame Oil
  • a Pinch of Asafoetida or Hing

Instructions
 

  • Wash and Peel the Ridge Gourd, Turai or Peerkangai.
  • Roughly chop the Peerkangai into pieces (easy to grind)
  • Heat a pan, add oil, chana Dal, Urad dal and Whole red chillies.
  • Saute until the dals have browned a bit and the chillies have crisped up
  • Add the chopped peerkangai pieces to the pan, mix well. Add a tblsp of water so that the bottom of the pan doesn't burn and the peerkangai thol softens a bit.
  • Once the Peerkangai has softened a bit, switch off the flame, add grated coconut, tamarind and jaggery. Keep aside for cooling.
  • Once the ingredients have cooled, transfer to a chutney jar, add salt to taste and grind it into a chutney consistency. You can add water accordingly. Keep it slightly thick in consistency.
  • Once the chutney has ground, prepare for tempering by heating a small pan with some oil.
  • Add some mustard seeds, Urad dal and whole red chillies. Once the mustard crackles add the tempering to the chutney, mix well and serve immediately.

Notes

  • The Peerkangai Thol or Ridge Gourd Skin remains fresh in the refrigerator for a couple of days. Avoid packing in a box as it forms fungus easily. Keep it open in a tray or small plate inside the refrigerator. I usually collect peels over 2-3 days and then make a big batch of chutney. 
  • The Whole Red Chillies used are Byadgi variety which lends a lovely colour to the chutney. You can add kashmiri whole red chillies for colour in case bydagi is not available. Alternatively, use a spicy variety too, if you like. 
  • Adding jaggery is optional but highly recommended when tamarind is involved in a recipe to cut down the acidity. I have used organic jaggery and usually I have to add slightly more than normal jaggery for sweetness. You can adjust the quantity accordingly. 
  • You can make this chutney without coconut too by following all the steps and skipping the coconut entirely. That sort of chutney tastes best with rice and main course dishes (a Kootu, poriyal or sambar combo with rice) or Curd rice too. 
  • We use Sesame Oil for our cooking and especially for such chutney varieties as it adds both flavor and aroma. You can add vegetable oil too. 
  • The shelf life of this chutney is 3-4 days in refrigerator. 
  • This Chutney Recipe is Vegan but not Gluten Free as it contains a pinch of asafoetida.
Keyword Peerkangai Thol Chutney, Ridge Gourd Skin Chutney Recipe, South Indian chutney recipes, South Indian Side Dish,, Turai Chutney
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Vidya Narayan

Views: 4036

Vidya Narayan

Hi Everyone, I am Vidya Narayan & Welcome to my blog MasalaChilli. Born in a Traditional Palakkad Iyer (South Indian) Family with strong value systems to an exceptionally strong and independent Single Mom, spent most of my childhood studying well (as most Iyer girls do).

This Post Has 2 Comments

  1. Oycy

    5 stars
    Just made this chutney today, and it is awesome. Love the taste, texture, and feel so good that it is made with something that I would have just thrown out. Something wonderful from the peels, warm feeling inside. Thanks for the recipe.

    1. Vidya Narayan

      Elated to hear this Oycy. Thank you so much for trying and more important, sharing the feedback with me. Means a lot to me.

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