I keep experimenting with chutneys as they are very simple to make. Fresh coconut is a magic ingredient which makes any chutney taste great. I have experimented with several vegetables and they have all turned out well. But using snake gourd is off the beaten track even by my standards. It is on a whim that I suggested this since snake gourd is never associated with chutneys. And boy oh boy, it tasted out of this world! What else could one ask for – easy to prepare and fabulous tasting. I paired with plain dosa. But having tasted it, I am confident that it will go well with several other dishes. I urge everyone to try this – as a chutney or as a dip. Either way, it will be a super success.

Ingredients
1 large snake gourd (chichinda, podavalangai), chopped fine
2 dry red chilies
1 tbsp Bengal gram (chana dal, kadalai paurpu)
1/2 cup grated coconut
Unrefined salt to taste
To Temper
1/2 tsp mustard (sarson, kadugu)
1 sprig curry leaves
Method
Heat a pan with water and add the snake gourd
Boil on medium flame for 15 minutes
Remove from flame and cool (c
Set aside
Heat a small wok and add the Bengal gram and red chilies
Roast till the lentils turn light brown
Transfer the snake gourd, roasted Bengal gram and coconut to a blender
Add a bit of water if necessary
Add salt
Grind to a smooth paste
Set aside
Heat a small wok and add the mustard seeds and curry leaves
When the mustard stops spluttering, add to the chutney
Serve hot/at room temperature with idli, dosa or other breakfast dishes
Or consume it with Indian flat breads or even as a dip
Can also be served with steamed red/brown/millet rice
Enjoy!