1small cupcoconut, (optional but add atleast few spoons )
2tspBlack Gram Urad Dal
1tspBengal Gram Chana Dal
6-8nosRed Chillies, (As per spice level)
A pinch Turmeric Haldi
A pinch Hing
lemon sizeTamarind
Little Jaggery
Salt as per taste
FOR TEMPERING
1/2 tsp Mustard seeds
FewCurry Leaves
1 - 2 tsps Coconut oil / cooking oil
Instructions
Cut the pumpkin , remove the seeds , peel the skins if you want and dice pumpkins to big chunks . If you want you can just use peels to make this chutney / use both / peel off skin n discard .
Transfer the chopped pumpkin into a vessel . Add some water and green chillies and cook on medium flame till pumpkins are done . This might take some 8-10 Mins. Allo pumpkins to cool .
Meanwhile, heat oil in a small pan. When oil is hot, add urad dal ,chana dal ,hing & red chillies fry till dal turns golden. Turn off the heat, add coconut & let it cool completely.
Transfer the fried masala, cooked pumpkin ,coconut ,tamarind and salt to a mixer / blender. Grind to a smooth paste...but don't make super smooth. Taste test .
Prepare the tempering .Heat oil in a small pan. When oil is hot, add mustard and curry leaves. Now pour this tempering on grounded chutney .
Serve Pumpkin chutney with hot rice / idli / dosa / chapathi etc . Stays good for 3-4 days in fridge .
Pumpkin Chutney is ready to serve... Enjoy with Steamed rice ( with ghee / coconut oil ) / Dosa / Idli / etc ....
Notes
If you don't like hing , you can flavor the chutney with little onion / ginger . Add few pieces of it while roasting masala. Fry well and grind. But i would prefer roasting with hing ...