Anapakaya Onion Tomato Pachadi | Bottle Gourd Chutney

Bottle Gourd Onion Tomato Chutney


Anapakaya pieces – 2.5 cups
Oil – 3 tbsp.
Onion – 1 chopped
Green chillies – 2
Garlic – 4 pods
Tomato – 1 chopped
Salt to taste
Turmeric  powder – ½ tsp.

For Tempering

Mustard seeds – ½ tsp
Jeera or Cumin – ½ tsp
Urad dal – ½ tsp.
Curry leaves – a few
Oil – 1 tbsp.


  1. Take a pan and add oil.
  2. Once hot, add cumin, slit green chillies and sauté. To this add garlic and mix well.
  3. Now add the onion pieces and cook for a couple of minutes.
  4. Next add the anapakaya pieces and cook till semi soft.
  5. Then add tomato, salt, turmeric powder and mix well.
  6. Cook and cool. Blend well. Do tempering and serve.

Here are some more of my loved chutneys that are a very good accompaniment to white rice.

a. Raw Yellow Cucumber Chutney
b. Ivy Gourd or Dondakaya Chutney
c. Bottle Gourd Tomato Chutney
d. Green Brinjal Coriander CHutney
e. Carrot Chutney
f. Ridge Gourd Chutney

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