As it is the month of Shravan, we do not take onion-garlic. Though it is difficult to follow this too strictly as most of our time is spent outside, I ensure I do not use onion-garlic when cooking at home. Now to make any dry chutney, garlic is one of must have, so I was thinking of alternatives and this good old Chutney from ridge guard(दोडका ) peels came to mind which mom used to make and I have not for long time. This is kind of best our of waste recipe where the peels are also utilized and ridge guard you can use to make subji.
1. 1 Cup ridge gourd peels (I used a big size ridge gourd peels)
2. 1 tbsp peanuts
3. 1 tbsp sesame seeds
4. 1/2 tbsp jeera
5. 1/4 tbsp sugar
6. 1/4 tbsp turmeric powder
7. 1 tbsp red chilli powder
8. 2-3 pieces of kokum
9. 2 tbsp oil
10. Salt to taste
1. Heat one tbsp oil in a pan and roast ridge gourd peels till crisp. Keep stirring so that the peels don't burn. If it does not become completely dry, it is fine as we are going to roast the chutney again
2. Cool the roasted peels to room temperature
3. Dry roast peanuts and cool that as well
4. In a chutney jar, add roasted peels, roasted peanuts, turmeric powder, red chilli powder, sugar, kokum and salt and dry grind the chutney
5. Heat remaining oil and add jeera and sesame seeds. As it starts crackling, add the ground chutney mix and roast well till it the moisture is released completely. Keep stirring.
Cool the chutney and store in air tight container. Serve with hot pulka or daal-rice.
Stores well in fridge for 10-12 days.