Ridge Gourd Peel Chutney (Gosale Ghire Chutney)

This is a recipe for a spicy and sweet Indian chutney. It’s very easy to make and tastes great with bread, chicken, or even on top of ice cream!

Ridge Gourd Peel Chutney is a popular vegetable dish from the state of Maharashtra. It is also known as Gosale Ghire Chutney and can be made with a variety of vegetables. Read more in detail here: ridge gourd recipe.


Our forefathers were very conscientious about the fruit they produced in their backyards and held each one in high regard. They didn’t want to waste any plant parts, so they devised methods to include them into their diet. There are numerous dishes in Konkani cuisine that utilize plant components that aren’t often used in regular cooking. 

Plantain stems (gabbo in Konkani) are used in curries and stir-fries, while plantain peels are used in chutneys, curries, and stir-fries (kele salli upakari and chutney in Konkani). Sun-dried pomegranate peels are used to create wonderful chutneys (some yoghurt based chutneys). Curries made with pumpkin creepers are excellent. Chutneys made from ash gourd seeds, peel, and inner core are delicious. The skin of a watermelon is used to create delicate, fluffy dosas and chutneys. Colocasia stems may also be found in curries, chutneys, and a variety of other dishes (alva panna gento in Konkani). Amaranth stems that are too thick to throw away are utilized in curries (bhajji in Konkani). And the list goes on and on.

This ridge gourd peel chutney is one such dish. Ridge gourd peel chutney is a delicious way to use up the peels, which are high in nutrients. Idlis, rice dosas, neer dosa, and urad dal dosa go well with ridge gourd peel chutney. Alternatively, try ridge gourd peel chutney with plain curd rice. This chutney elevates a basic rice gruel dish to new heights! The traditional method to eat this chutney is to combine it with steaming hot rice and a splash of ghee, then serve with crispy urad papads. When you’re too tired or sluggish to prepare an extravagant meal on a weeknight, this is the ideal supper. So, the next time you purchase this vegetable, save the peels and make this wonderful chutney with them.

In Konkani, gosale denotes ridge gourd and ghire signifies ridge gourd inner meat, peel.


  • Peel 3/4 cup ridge gourds
  • 1/2 cup coconut grated
  • 1 tamarind, about the size of a lemon
  • 3 green chili peppers
  • peppercorns, 1/2 teaspoon
  • a quarter teaspoon of cumin seeds
  • 2 teaspoons of vegetable oil
  • season with salt to taste

Seasonings include: (optional)

  • 2 tblsp. ghee or olive oil
  • a quarter teaspoon of mustard seeds
  • 2 curry leaves (leaflets)
  • 1 red chili, dried

2 – 3 people

Time to Prepare: 30 minutes

Method of Preparation:

Getting the ridge gourd ready:

  1. Before using ridge gourd in cooking, make sure to remove the skin. Keep the peels instead of throwing them away.
  2. Before peeling the ridge gourd, make sure it has been well cleaned.
  3. If necessary, use a knife to remove any hard, sharp ridges from the peel. To make this chutney, we utilize the whole peel.
  4. Cut the peel into small pieces and set it aside.
  5. It’s OK to use ridge gourd interior meat in this chutney as well. However, unlike the dry chutney made with only the peels, it makes the chutney a bit sticky.

Chutney preparation:

  1. In a wok, heat the oil and add the cumin seeds. When they begin to pop, add the peppercorns and cook for a few seconds.
  2. After that, add the slit green chilies and cook for 30 seconds. 
  3. Then add the ridge gourd peels, salt, and 1/2 cup of water, coarsely chopped.
  4. Cook them with the lids covered until the skins are fully cooked.
  5. Remove the peels from the fire after they’ve finished cooking and allow them cool fully.
  6. Once cooled, use as little water as possible to crush all of the ingredients in the wok, including the shredded coconut and tamarind, into a coarse or smooth paste. Typically, the chutney is served dry.
  7. Fill a serving dish halfway with the ground chutney. Salt should be checked and adjusted as needed.
  8. If desired, season the chutney. Even without the spice, the chutney is delicious.
  9. Seasoning: In a tempering pan, heat the oil/ghee and add the mustard seeds. When they begin to pop, add the dried red chilli, split into bits, and the curry leaves, and continue to cook until they are fragrant. Mix this spice into the chutney well. 

Suggestions for serving

  1. Idlis, rice dosas, neer dosas, and urad dal dosas go well with ridge gourd chutney.
  2. Serve this ridge gourd chutney with steaming hot rice and, if desired, a sprinkle of ghee on top. Serve with some crispy papads for added crunch.
  3. Alternatively, serve this ridge gourd chutney with hot congee or curd rice.

Side Note: You may dilute the chutney with a little buttermilk, curds, or water to create tambli to serve with rice.

You may also like the following coconut chutneys:

Chutney made with mango (Ambuli Chutney)

Chutney made with Tora Leaves (Taikile Palle chutney)

Chutney made with banana flowers (Bondi Chutney)

Red coconut chutney with spring onions (Piyava Chutney)

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

The ridge gourd is the name of a type of vegetable that is peeled and used to make chutney. It can be eaten as a side dish or with rice.

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Una is a food website blogger motivated by her love of cooking and her passion for exploring the connection between food and culture. With an enthusiasm for creating recipes that are simple, seasonal, and international, she has been able to connect with people around the world through her website. Una's recipes are inspired by her travels across Mexico, Portugal, India, Thailand, Australia and China. In each of these countries she has experienced local dishes while learning about the culture as well as gaining insight into how food can be used as a bridge between different cultures. Her recipes are often creative combinations of traditional ingredients from various different cuisines blended together to create something new.