Peerkangai (Ribbed Gourd) Chutney

Ingredients:

1. Peeled skin of the ribbed gourd - 4 cups
2. Red chilli or green chilli -  6 nos
3. Channa dhal - 2 tablespoon
4. Urad dhal - 1 tablespoon
5. Mustard seed - 1 teaspoon
6. Asafoetida - 1 teaspoon
7. Oil - 2 tablespoons
8. Curry leaves - few
9. Jaggery - 1/2 teaspoon (optional)
10. Tamarind - 1 tablespoon
11. Salt to taste

Procedure:

• Roast the chilli, channa dhal, urad dhal and mustard seeds with asafoetida in little oil to golden color
• Saute the peel till it becomes soft
• Remove the chilli from the seasoning. Add tamarind, peel, salt and grind it coarsely
• Add channa dhal and the seasoning
• Grind all ingridients coarsely 
• Jaggery can be added while grinding if you wish
• This chutney should not be watery. It should be thick

Note: Peeled Raddish, carrot,cabbage, chow chow vegetables can be used in the place of ribbed gourd.