Kashmiri Chutney – Dodh Al ( Bottle Gourd in Yoghurt)

In the series of Kashmiri chutneys, this one is a little unusual and delightful. Made with boiled bottle gourd (Lauki), yoghurt and a dash of honey, it brings a slight sweetness to the table of spicy food.


One small gourd or pumpkin – peeled and chopped

About 8-10 cloves of garlic

1 cup of organic greek yoghurt ( or regular yoghurt hung for a few hours in muslin)

2 tbsp organic honey

1/2 tsp salt

1/4 tsp black cumin

a few strands of saffron crushed

1 tbsp of yellow raisins

chopped cilantro and mint leaves for garnish

Boil the gourd and garlic until tender. Drain the water and remove the garlic when cool. You can leave a couple of pieces of garlic in there. Put it in a sieve or muslin and squeeze the water out.

Add this to the yoghurt and mix the other ingredients.

Serve as a side topped with black cumin and cilantro/mint leaves.


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