Ridge Gourd Peel Chutney (Beerakaya Thokku)

Ridge gourd peel chutney, popularly known as Beerakaya Thokku in Andhra Pradesh, is a traditional South Indian chutney made using the peels of ridge gourd. Instead of throwing away the nutritious peel, this recipe turns it into a flavorful and spicy chutney.

This dish is a great example of zero-waste cooking and is commonly served with hot rice, idli, dosa, or chapati. The chutney is rich in flavor with the perfect balance of spice, tanginess, and garlic aroma.

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Ingredients

• Ridge gourd peels – 1 cup

• Dry red chilies – 8

• Garlic – 8 cloves

• Tamarind – small piece

• Oil – 3 tablespoons

• Salt – as required

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Step-by-Step Method

 

1. Prepare the Peels

Wash the ridge gourd well and remove the outer peel. Collect about 1 cup of ridge gourd peels.

2. Sauté the Ingredients

Heat 3 tablespoons of oil in a pan.
Add the ridge gourd peels and dry red chilies.
Sauté them for 4–5 minutes until the peels become soft.

3. Grind the Chutney

Allow the sautéed mixture to cool slightly.
Transfer it to a mixer jar and add:

• Garlic cloves

• Tamarind

• Salt

Grind into a slightly coarse paste.

4. Cook the Chutney

Heat a little oil in the same pan and add the ground paste.
Cook it for about 5 minutes on medium flame until the chutney thickens and oil separates slightly.

Your Ridge Gourd Peel Chutney (Beerakaya Thokku) is ready to serve.

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Serving Suggestions

This chutney tastes best with:

• Hot steamed rice and ghee

• Idli

• Dosa

• Chapati

• Upma

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Shelf Life

• Room Temperature: 1 day

• Refrigerator: Up to 7 days when stored in an airtight container.

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Tips for Best Taste

• Use fresh ridge gourd peels for better flavor.

• Adjust the number of red chilies based on spice preference.

• Adding a small tempering with mustard seeds and curry leaves enhances the taste.