1 - 1.5 cups Bottle Gourd Skin / Sorekayi Sippe
1 - 2 Green Chillies
Grape sized Tamarind
Grape sized Jaggary (Optional)
1/2 - 3/4 cup grated Coconut
Salt to taste
1 tsp Mustard seeds
1 - 2 Red Chilly pieces
4 - 5 Curry leaves
1 tsp Oil
Peel the bottle gourd skin, wash and cut it into medium sized pieces as shown in the picture. Cut the green chilly into two pieces.
Put bottle gourd skin, green chilly, salt, tamarind, jaggary, little amount of water in a pressure cooker container and cook. (1-2 whistles)
Put cooked bottle gourd skin and grated coconut in a mixer. Grind them together into smooth paste by adding sufficient amount of water. (If it is frozen coconut add hot water while grinding.) Pour this ground mixture to a vessel, add enough salt and water(If required).
Put oil, mustard seeds in a pan and heat. Once it starts spluttering, add curry leaves and add it to chutney. Mix well before serving. It goes well with rice and dosas.