
The best way of utilising Ivygourd which have ripened, is to use them up in making this chutney. The chutney goes well with Roti, rice and so also with bread.
Ingredients:
10 ripe Ivygourd
Half of a small coconut
10 roasted Byadgi chillies
A marble sized piece of tamarind
A tsp of jaggery
A kidney bean sized piece of Asafoetida
Salt
1 tsp coconut oil.
Method:
Chop the Ivygourd and cook it till done. Allow to cool thoroughly. Blend the coconut, roasted red chillies, tamarind, jaggery, salt and asafoetida to a smooth paste. Tip it into a bowl. Drizzle with coconut oil. Mix well and serve.
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