Ash Gourd chutney is an authentic South Indian side dish made with Ash gourd as the main ingredient which has a mild flavor that tastes amazing with the addition of spices. It is also known as Benincasa hispida, winter melon, wax gourd, white pumpkin and Chinese watermelon. It is a fruit that is native to Southern Asia. When ripe, the fruit’s fuzzy exterior turns into a ash colored coating and hence its name. In Southern India it is used in many curries and chutneys. Ash gourd chutney is a favorite of mine. This fruit is keto friendly where 3.5 oz has 13 calories, 3g carbs, 3g Fiber (0 net carbs) and less than 1g Fat and Protein.
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I wanted to share this low carb ash gourd chutney recipe as it goes well with many of my keto Indian bread recipes. Try this with my keto dosa, keto poori, or keto garlic naan.
Cook Ash Gourd Vegetables
Roughly chop 1 cup ash melon/gourd, 2 inch chopped ginger, 1/2 tomato chopped, 4 chopped green chilies, and 1 tbsp chopped cilantro. Set aside. Use a medium sized pan on the stove on medium heat. Add 1 tbsp olive oil. Then add ash melon/gourd, tomato, ginger, chilies, cilantro and tamarind to pan and cook until vegetables turn soft.. Add 1/2 tsp turmeric powder, 1/4 tsp asafoetida powder, 2 tsp monk fruit sweetener and 1/2 tsp salt to the vegetables on the pan. Cook for few minutes. Make sure all vegetables are soft.
Blend to form Ash Gourd Chutney
Turn off stove. Let the mixture cool for 5 minutes. Then transfer to a blender. Blend until a creamy consistency and transfer to a serving bowl.
Finalizing Ash Gourd
Turn the stove back on medium heat using the same pan. Add 1 tsp olive oil. Then add 2 tsp mustard seeds and 4 curry leaves. Cook until mustard seeds start crackling. Be careful when the mustard seeds start crackling as they tend to fly out in different directions. Use a cover if available. Turn off stove, spoon out the mustard seeds and curry leaves to the creamy chutney mix.
Pair Ash Gourd with…
Enjoy this chutney with keto dosa, keto poori or keto naan
Notes
- This is a versatile recipe where you can swap out ash melon/gourd with any vegetable from the squash or pumpkin family
Equipment
Ingredients
- 1 cup ash gourd - also known as winter melon, roughly chopped
- 2 inch ginger - roughly chopped
- 1/2 tomato - roughly chepped
- 4 green chilies
- 5 g tamarind
- 2 tsp monk fruit sweetener
- 1/4 tsp asafoetida powder
- 1/2 tsp turmeric
- 1/2 tsp salt - adjust to taste
- 1 tbsp cilantro - roughly chopped
- 4 curry leaves
- 1 tbsp olive oil
- 2 tsp mustard seeds
Instructions
- Roughly chop ash melon/gourd, ginger, tomato, chilies, and cilantro. Set aside.
- Use a medium sized pan on the stove on medium heat
- Add 1 tbsp olive oil
- Add ash melon/gourd, tomato, ginger, chilies, cilantro and tamarind to pan and cook until vegetables turn soft.
- Add turmeric powder, asafoetida powder, monk fruit sweetener and salt to the vegetables on the pan. Cook for few minutes. Make sure all vegetables are soft.
- Turn off stove. Let the mixture cool for 5 minutes. Then transfer to a blender. Blend until a creamy consistency.
- Turn the stove back on medium heat using the same pan. Add 1 tsp olive oil. Then add mustard seeds and curry leaves. Cook until mustard seeds start crackling. Be careful when the mustard seeds start crackling as they tend to fly out in different directions. Use a cover if available.
- Turn off stove, spoon out the mustard seeds and curry leaves to the creamy chutney mix.
- Enjoy this chutney with keto dosa or keto naan
Notes
- This is a versatile recipe where you can swap out ash melon/gourd with any vegetable from the squash or pumpkin family
Nutrition
Let us know how this ash gourd chutney recipe came out for you in the comments below.