February 5, 2018

Lauki Peel - Chickpeas Chutney / Chutney Recipe - 2 / #100chutneys

After Roasted Bell Pepper - Walnut Chutney, here comes an another interesting healthy chutney prepared using Chickpeas and Lauki peel. Lauki is known as Bottle gourd in English and Surakai in Tamil. It is also considered as one of the healthiest vegetable and keeps our body hydrated as the water content is high. Usually in most of the houses, the peel of Lauki is discarded instead delicious chutneys can be prepared using it. Check out my old Lauki Chutney post which is different from today's recipe. In my today's recipe, I have used cooked chickpeas to make the chutney more healthier. Since chickpeas are high in protein and fiber, it is always good to include in our regular menu. If you bored of using chickpeas in curry or pulao, try this simple and tasty chutney which goes perfect with hot rice. Adjust the quantity of green chillies according to the taste bud.

Ingredients :

1 1/2 Tsp Oil 
1/2 Cup Lauki Peel / Surakai Thol, chopped
1/4 - 1/2 Cup Cooked Chickpeas / Kondakadalai 
5 - 6 Green chillies ( Adjust according to taste bud ) 
1 Tsp Cumin seeds / Jeera 
3 - 4 Garlic pods 
Small piece of ginger
3 Tbsp Coriander leaves 
Salt to taste

Method :

Heat oil in a pan and add cumin seeds followed by green chillies, ginger, garlic pods and lauki peel.

Saute it for a minute and add coriander leaves along with boiled chickpeas.

Saute it together for couple of minutes in a low flame.

Once done, remove from the pan and cool the mixture.

Grind into fine paste by adding the required amount of salt and little water.

The consistency of the chutney should not be watery as it is served with rice.

Transfer to a bowl and garnish with coriander leaves.

Serving Options :

Serve with hot rice. 


  1. A chutney with lauki peel sounds really interesting... I have always thrown the peel, but now why waste it? Lovely recipe...