Ridge Gourd Peel Chutney (Gosale Ghire Chutney)

Ridge Gourd Peel Chutney (Gosale Ghire Chutney)

Our ancestors have been very meticulous with the produce that they grew in their backyards and respected every produce. They didn’t want to waste any part of any plant and found ways to include them in their diet. There are many such dishes in Konkani cuisine that are made using plant parts that are usually not used in normal cooking. 

Plantain stem in curries and stir-fries (gabbo in Konkani), plantain peels are turned into delicious chutneys, curries and stir-fries (kele salli upakari and chutney in Konkani). Pomegranate peels are sun dried and are used to make delicious chutneys (some yoghurt based chutneys). Pumpkin creepers are used to make delicious curries. Ash gourd seeds, peel, the inner core is used to make lip smacking chutneys. Watermelon rind is used up to make soft, fluffy, heavenly dosas and chutneys. Colocasia stems are also used in curries, chutneys and in various other preparations (alva panna gento in Konkani). Thick amaranth stems are not thrown away and are used in curries (bhajji in Konkani). And the list is endless.

One such recipe is this ridge gourd peel chutney. Ridge gourd peel chutney is a great way of utilizing the peels that may otherwise be thrown away, they are packed with nutrition. Ridge gourd peel chutney goes well with idlis, rice dosasneer dosa, urad dal dosas. Or savour ridge gourd peel chutney with just curd rice. This chutney makes a simple meal of rice gruel heavenly! The best way to enjoy this chutney is the traditional way, mix it with steaming hot rice topped with a dash of ghee, and relish with some crunchy urad papads. Perfect weekday dinner, when you are too tired  or lazy to cook an elaborate meal. So, next time you buy this vegetable, don’t trash the peels, try this delicious chutney.

Gosale means ridge gourd in Konkani and ghire means ridge gourd inner flesh, peel in Konkani.


  • 3/4 cup ridge gourd peels
  • 1/2 cup grated coconut
  • 1/2 lemon sized tamarind
  • 3 green chillies
  • 1/2 teaspoon peppercorns
  • 1/2 teaspoon cumin seeds
  • 2 tablespoons of oil
  • Salt to taste

For tempering: (optional)

  • 1 tablespoon of ghee/oil
  • 1/2 teaspoon mustard seeds
  • 2 leaflets of curry leaves
  • 1 dried red chilli

Serves: 2-3

Preparation Time: 30 minutes

Preparation Method:

Prepping the ridge gourd:

  1. If you chop off the peel of ridge gourd before using it in cooking, don’t throw the peels away and keep them.
  2. Make sure the ridge gourd is washed well before you peel it.
  3. Remove any hard, sharp ridges off the peel using a knife if needed. Chop off peel to prepare this chutney.
  4. Roughly chop the peel and keep it aside.

Preparing the chutney:

  1. Heat oil in a wok, add in cumin seeds. When they start popping, add in peppercorns and let them sizzle for few seconds.
  2. Then add in slit green chillies and fry them for 30 seconds. 
  3. Then add in roughly chopped ridge gourd peels, salt and 1/2 cup of water.
  4. Cook them closed until the peels are cooked through.
  5. Once the peels are completely cooked, remove them off heat and let them cool completely.
  6. Once cooled, grind all the ingredients in the wok with grated coconut and tamarind into a coarse or smooth paste using as little water as possible. The chutney is usually served dry.
    Mom makes it coarse, I like it smooth in texture. So, upto your liking.
  7. Transfer ground chutney into a serving bowl. Check and adjust salt.
  8. Temper the chutney if you wish. Chutney tastes great even without tempering.
  9. Tempering: Heat oil/ghee in a tempering pan, add in mustard seeds. When they start popping, add in dried red chilli broken into pieces, curry leaves and let them sizzle. Add this seasoning to the chutney and mix well. 

Serving suggestions:

  1. Serve ridge gourd chutney with idlis, dosas of any kind - rice dosasneer dosaurad dal dosa.
  2. Serve this ridge gourd chutney with steaming hot rice and drizzle some ghee on top if you wish. Serve papads along, for some crunch.
  3. Or serve this ridge gourd chutney with steaming hot congee or with curd rice.

Side Note: You can also add a little buttermilk, curds or water to the chutney and dilute it, to make tambli, to go with rice.

Other coconut chutney's you might like:

Mango Chutney (Ambuli Chutney)

Tora Leaves Chutney (Taikile Palle chutney)

Banana Flower Chutney (Bondi Chutney)

Spring onions in red coconut chutney (Piyava Chutney)

Tags: gosale ghire chutney, ridge gourd peel chutney, Konkani cuisine, Konkani food, Konkani recipe, Udupi, cuisine, GSB Konkani recipe, vegan, vegetarian recipe, South Canara Konkani recipe, Konkani cooking, GSB Konkani cuisine.