Snake Gourd and Bell Pepper Chutney

Recipe by
Total Time:
15-20 minutes
Serves: 4
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Stewed Recipe
Difficulty: Easy

Take a look at more Pickles-Chutneys Recipes. You may also want to try Dudhi (Bottlegourd) Peel Chutney, Banana Chutney, Sweet and Sour Ginger Sambal , Sambal Belacan

Rate This Recipe


  • 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

  • Heat a tsp of oil and saute together the snake gourd seeds and bell pepper pieces until they get cooked.
  • Fry in the same oil, channa dal, urad dal, red chillies, coriander seeds, coconut, tamarind one by one until they turn golden brown.
  • Grind together with enough salt to form a coarse paste.
  • 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.
  • Serve as a side dish.
  • Recipe courtesy: Priya Easy N Tasty Recipe