Ridge Gourd Chutney
Cut the ridge gourd into 2 pieces or 3 so that is a manageable size to work with. Peel the skin using a hand peeler. If the vegetable is fresh, then it’s not so difficult to peel but some parts of the skin may be dry and therefore a little tough to peel. But keep at it! I find it easier to drag the peeler right down the ridge.
Dice the ridge gourd into small cubes.
Add the cubed ridge gourd and shower with about 1 tspn. to salt. Cook for about 20 minutes until the ridge gourd starts to look translucent and cooked through.
Continue cooking on low heat for about 5 minutes - if the chutney is too watery cook until a smooth, thick-ish consistency is reached.
You can use grated fresh coconut instead of coconut powder, but adding coconut is optional altogether.