For tempering
  1. Wash , remove the tip and cut snacke gourd at centre . Remove the fleshly part.. pulp .Since we are using tender snake gourd .. the seeds in it will be small . So we can use it too .
  2. Cook the pulp until soft with little water , haldi ,green chilli and tamarind. It will get cooked easily.Once cooked allow it to cool .Don’t throw away water.
  3. Meanwhile take a kadai / frying pan. Add urad dal, chana dal, red chillies ,curry leaves and hing. Fry them in oil till urad dal n chana dal turns golden brown in color.
  4. Add grated coconut to it and roast for a min.Switch off and allow to cool.
  5. Transfer roasted masala to a blender / mixer. Add salt , jaggery (optional) and cooked snake gourd pulp. Grind adding little water. Don’t make the chutney too smooth, a bit of coarseness gives it nice texture.
  6. Prepare a tempering by heating 1 tsp oil and adding mustard seeds and curry leaves. Garnish chutney with tempering.
  7. Now snake gourd pulp chutney is ready to serve. Enjoy it with plain hot steamed rice drizzle with coconut oil/ghee or serve with idli ,dosa,etc.
Recipe Notes
  1. Variation :Instead of snake gourd pulp , bottle gourd pulp etc  you can use ashgourd pulp.
  2. If the seeds are over grown .. don’t use them . Will make chutney bitter . So . tender ones are preferred to make this chtney .
  3. If the snake gourd has over grown .. disacard the pulp instead use the veggie to make the chutney .

You may also like: