Luffa Squash Relish with Shallots

Peerkangai Chutney

Preparation info

  • Makes

    1 cup

    • Difficulty


Appears in

660 Curries

By Raghavan Iyer

Published 2008

  • About

This curry mate is equally tasty when mixed with cooked white rice and a drizzle of ghee. One night I served this with Batter-Fried Taro Root with a Peanut-Garlic Sauce and Goan-Style Spicy Pork Sausage with Vinegar. Rice was at the table too, of course.


  • 1 pound ridged luffa (or loofah) squash, ends trimmed, peeled and diced (see box)
  • 4 dried red Thai or cayenne chiles


  1. Combine the squash, 2 of the chiles, and 1 cup water in a small saucepan, and bring to a boil over medium-high heat. Lower the heat to medium, cover the pan, and simmer, stirring occasionally, until the squash is fork-tender, 5 to 10 minutes.
  2. Pour the contents of the pan