- Wash and Peel the Ridge Gourd. Roughly chop the peel into pieces. Heat a pan, add oil, chana Dal, Urad dal and Whole red chillies. Saute until the dals have browned a bit and the chillies have crisped up Add the peel to the pan, mix well. Once the Peel has softened a bit, switch off the flame, add grated coconut, tamarind and jaggery. Keep aside for cooling. Once the ingredients have cooled, transfer to a chutney jar, add salt to taste and grind it into a chutney consistency. You can add water accordingly. Once the chutney has ground, prepare for tempering by heating a small pan with some oil. Add some mustard seeds, Urad dal and whole red chillies. Once the mustard crackles add the tempering to the chutney, mix well and serve immediately.