Take a wok and heat it on a low to medium flame on your gas stove. When it is hot enough, put 2 tsp of white oil in it. When the oil becomes hot enough, add 1 tsp of split black lentil (urad dal) and 1 tsp of cumin seeds in it. Stir them for about a minute to fry them nicely until they change their color. then, add 1 tbsp of raw peanuts with their skin and stir them for another minute or two so that they are fried nicely and change their color slightly. Now, add 5 roughly cut fresh green chilies and about 10 pieces of fresh curry leaves and stir them continuously for about a couple of minutes until they are fried nicely and turn golden brown. Transfer them to a plate and keep them aside. (Pro Tip: You can use any type of white oil you have at home to make this chutney. The number of green chilies to add is a matter of personal preference. If you want to have a chutney that is very hot and spicy, add more green chilies to it. If you want it to be mildly spicy and hot, reduce the number of green chilies).

Now, put 250 gm of peeled and chopped ridge gourd into the wok. Stir them for about a minute. Now put 1 tsp of regular table salt into it and mix before putting 2 medium-sized pieces of chopped fresh and ripe tomatoes in it. Mix them nicely. Now add ¼ tsp of turmeric powder and ½ cup of fresh coriander leaves and mix with the content nicely.

Then add 2 tsp of tamarind juice and mix it nicely with all other ingredients in the wok. (Pro Tip: Do not add too much of tamarind juice. Remember, the tomatoes will already add to it tanginess. You surely would not like to make your chutney unnecessarily tangier).

Now, cover the wok and let the ingredients cook for about 3 to 4 minutes on a medium flame. Now, remove the cover, give it a final stir to mix the secreted juice nicely with everything, turn the flame of your gas stove off, and set the pan aside so that the ingredients cool down completely at room temperature. (Pro Tip: It is better to transfer the content to a separate plate. This will end the cooking process and expedite the cooling process).

While these ingredients cool off, take a grinder and put the fried green chiles, peanuts, and other spices in it. Then add 6 to 8 deskinned cloves of garlic to it.

Finally, put the cooked ridge gourd in it, provided it has cooled down completely. (Pro Tip: Cooling the ingredients is very important. This is because the slightest of heat may affect the eventual color of the chutney. As it is, the rotating motor of the grinder will generate some heat. That is why you are advised to grind or blend the content in short intervals).

Grind the ingredients just once to get a coarse paste without adding any water to it initially. (Pro Tip: Always add water if needed after checking the consistency. Also, make sure that you add water gradually and blend it every time until you get the desired consistency of the paste).

When you are satisfied with the consistency of the paste, transfer it from the grinder to a bowl.

Now, to prepare the tempering ingredients for the chutney, take a tadka pan, heat 2 tsp of white oil in medium flame and add 1 tsp of cumin seeds, 1 tsp of mustard seeds, 2 tsp of split Bengal gram (chana dal), ½ tsp of asafetida powder, 1 piece of dry red chili, tearing it in half, and 6 pieces of fresh curry leaves. Stir them and cook them nicely for about 15 to 20 seconds.

Transfer the tempering ingredient immediately to the bowl containing the paste and finally your tasty, spicy, homemade ridge gourd chutney is ready to be served with a variety of dishes and snacks like idli, dosa, and others.