Heat 1 tablespoon of sunflower oil in a skillet or kadai.

Add the ridge gourd peel and saute until it shrinks in size.

Add green chillies, tamarind, coconut, and cumin seeds to the skillet and saute for a few minutes until the coconut releases a roasted aroma.

Turn off the heat and allow the mixture to cool.

Once cooled, add salt, jaggery, and grind the ridge gourd peel mixture in a mixer grinder into a smooth paste. Add a little water to achieve the desired consistency.

Transfer the chutney to a bowl and adjust salt and spice levels to your preference.

In the same kadai, heat 1 teaspoon of sunflower oil for tempering.

Add mustard seeds, cumin seeds, and dry red chillies. Allow them to crackle and roast well.

Add curry leaves and stir.

Add the tempering to the Heerekai Sippe Chutney and serve.

Serve the Heerekai Sippe Chutney with Dosas or as a side dish with your main course.