Wash and wipe the ridge gourd dry. Peel the thick ridges using a sharp knife and slice it in to roundels. Heat a pan with oil and add the ridge gourd slices to it.

Saute the veggie for a while and include tamarind, green chillies plus salt. Combine well and let it cook in simmer with lid closed. The slices would turn very soft and pulpy, switch off the flame and let it cool down.

Transfer the oil roasted ingredients in to mixer and grind it either finely or coarsely as per your preferences. Next heat the pan with all the seasoning ingredients added one after the other, as the mustard seeds crackle include ground chutney and saute till it thickens slightly.

No-coconut version of ridge gourd chutney is ready to serve with hot steamed rice.

Choose the ridge gourds that are tender with seeds being very soft.

While slicing the veggie, taste it and ensure it's not bitter. Some times ridge gourds happen to be bitter which you should discard.

Do not add any water when cooking or grinding the ridge gourd.

As we are not adding coconut the chutney volume wouldn't be more.