Pumpkin Chutney
Easy South Indian style chutney made using Pumpkin and few spices
Ingredients
- 1 cup pumpkin
- 1 no Green Chilly
- 1 small cup coconut, (optional but add atleast few spoons )
- 2 tsp Black Gram Urad Dal
- 1 tsp Bengal Gram Chana Dal
- 6-8 nos Red Chillies, (As per spice level)
- A pinch Turmeric Haldi
- A pinch Hing
- lemon size Tamarind
- Little Jaggery
- Salt as per taste
FOR TEMPERING
- 1/2 tsp Mustard seeds
- Few Curry 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 ...
- I use coconut oil for this ..
- Don't make this chutney too paste like texture.