Wash bottle gourd and peel the skin off using a peeler, then cut vertically in to half. Scoop out the seeds and chop bottle gourd kernel in to big chunks.

Add all the bottle gourd pieces in to a pan along with 1/2 cup of water. Cook it in medium flame till the pieces are soft.

Meanwhile heat a skillet or wok adding oil, urad dal, chana dal and red chillies. Fry them together till the lentils turn little brown.

Transfer all the roasted ingredients in to a mixer jar along with grated coconut, salt, asafoetida, coriander leaves and cooked bottle gourd pieces. Grind them together to a semi course paste.

Bottle gourd chutney is ready. You can relish it with steamed rice, idli and dosa.

You can replace red chillies by green chillies. In that case no need of roasting green chillies.

Do not skip adding coriander leaves while grinding chutney. It adds unique flavor to the chutney.

I skipped seasoning the chutney, you can add.