Comments on: Ridge gourd skin chutney (GosaLe shire chutney)

By: Gayatri

Gayatri — Sat, 26 Sep 2009 11:45:57 +0000

I too have to say the same thing as what Mala Sharma says.
My mum also makes the chutney pitti version and also uses hing

By: mala sharma

mala sharma — Sat, 02 May 2009 02:43:40 +0000

Hi….

I never expected this dish on the website….
This is also my mum’s one of the specialities…

By: Jayashree

Jayashree — Tue, 01 Apr 2008 02:19:37 +0000

Hi Shilpa, I usually make a variation of Jeere-Mirya kadi with gosale Shire. Just presurre cook the Gosale shire with 2-3 green chillies. Drain the Water and grind it with Coconut, tamarind, Jeera, and pepper. Rest of the procedure is same as for Jeere-mirya kadi. This kadi is turns out tasty too !!

By: Sakhee

Sakhee — Tue, 11 Mar 2008 07:00:39 +0000

yes, we too prepare in the same way told by you Shilpa, do you have karela chutney recipe – if not i have one for you where and how should i sent the same for you

Sakhee

By: saritha

saritha — Wed, 05 Mar 2008 15:06:21 +0000

hi this chutney looks good dear like to try it. i do in little different way i boil the skin when skin clour change drain water
take 4tbsp coconut, 2 g.chilly, ginger, imli,and cooked skin grind with water(if nessesory) into smooth paste

By: kanchan gharse

kanchan gharse — Tue, 04 Mar 2008 17:53:09 +0000

Hi! Shilpa , it is really vey nice to hear that konkani people in us are also fond of ghosalya shiraa chutney. I think we konkanis do not waste any part of vegetables. Specially skins contain a lot of vitamins. I too like the taste of this chutney. My mother makes sanna polo of snake gourd seeds [ poddalya beeyo], upkaris of kelya saali, vatanya saali.

By: Saaya

Saaya — Wed, 27 Feb 2008 08:35:24 +0000

It is very common dish in maharashtra. over there we get 2 types in Ridge guoards. One with ridges which is called as Dodake and and other one with plain skin which is called as “Ghosawale ” . The cutney is prepared in the same way but instead of coconut we use fried peanuts.

By: Archana

Archana — Tue, 26 Feb 2008 09:30:45 +0000

Just a little different – the tamil brahmin version tastes, ver add roasted red chillies, broken udat dal, and the rest the same. Roast all and grind. I should make this the next time for myself, as I am the only one who loves these at home.

By: k

Mon, 25 Feb 2008 09:58:14 +0000

I could never imagine that ridgegourd skin could also be put to use!
fabulous..I am going to try this one.

By: Ritha

Ritha — Sat, 23 Feb 2008 21:14:24 +0000

hi shilpa,
while reading ur blog today, i was so surprised that i made the same chutney today, but i do it with a variation, i grind the skin and the green chillies with roasted peanuts and lemon juice, and season it later with mustard seeds and hing…………enjoying ur blog as always