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Snake Gourd and Bell Pepper Chutney Recipe

Snake Gourd and Bell Pepper Chutney is a popular Indian Pickles and Chutneys
Author :
On :
Thursday, 21 July, 2016
Category :
Vegetarian Recipe
Course :
Pickles and Chutneys Recipe
Cuisine :
Indian Recipe
Technique :
Stewed Recipe
Difficulty :
Servings :
Serves 4
Rated 5 based on 100 votes


  • 1 cup - Snake gourd seeds
  • 2 tbsp - Channa dal
  • 1 cup - Bell pepper pieces
  • 4 - Dry Red Chillies
  • 1 tbsp - Coriander seeds
  • 2 tbsp - Urad Dal
  • 1 - Tamarind (blueberry size)
  • 3 tbsp - Coconut (grated)
  • Oil
  • Salt
  • 1/4 tsp - Mustard Seeds
  • 5 - Curry leaves
  • How to Make Snake Gourd and Bell Pepper Chutney:

    1. Heat a tsp of oil and saute together the snake gourd seeds and bell pepper pieces until they get cooked.
    2. Fry in the same oil, channa dal, urad dal, red chillies, coriander seeds, coconut, tamarind one by one until they turn golden brown.
    3. Grind together with enough salt to form a coarse paste.
    4. Heat more oil and allow the mustard seeds to splutter and fry the curry leaves, add the ground coarse paste of both bell pepper and snake gourd paste and cook until they form a thick paste.
    5. Serve as a side dish.
    6. Recipe courtesy: Priya Easy N Tasty Recipe


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