Pumpkin Chutney


A simple chutney made with pumpkin without coconut which I have made just similar to this Carrot Chutney I had posted sometime back.
Ingredients (240 ml cup used)
  • 1 cup peeled and chopped pumpkin
  • 3-4 green chilies (slit)
  • ¾ to 1 inch ginger piece
  •  3 garlic pods (optional)
  • ¾ to 1 tsp cumin
  • Salt to taste
  • pinch of turmeric
  • 3 tbsp chana dal
  • 1 tbsp. oil
  • 1 tsp. Tamarind
Seasoning (optional, needed for an Indian touch)
  • 1 tbsp. oil
  • ¼ tsp mustard
  • Pinch of hing
  • ½ broken red chili
  • 1 sprig curry leaves


Instructions
  1. Soak tamarind in 2 tbsps. Hot water
  2. Dry roast chana dal and keep aside.
  3. Heat oil in a pan and fry green chilies and garlic.
  4. In the same pan, fry pumpkin  till soft. Squeeze of the tamarind and filter the paste to the hot pan.
  5. When pumkin cool down, pulse cooked pumpkin , green chilies with salt, turmeric, ginger, cumin and roasted chana dal
  6. You can skip seasoning if you don’t prefer. Heat oil in a small pan  add mustard,curry leaves and red chili, saute for a min, add hing and pour this over the chutney.
  7. Enjoy this with Barley dosa,or any kind of dosa, idli or plain rice with a dollop of ghee.
Aps Notes:

Note:
You can add white sesame seeds or urad dal instead of chana dal.

 Happy Cooking,

 


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