I always stash a kilogram of pumpkin in my fridge because this versatile vegetable can be used in numerous recipes. After preparing a curry, I used the remaining portion to make this delectable chutney.
The natural sweetness of the pumpkin, the creamy richness of coconut, and the tanginess of tamarind come together in a delightful confluence of flavors. I thoroughly enjoyed it with steaming hot rice and a dollop of ghee.
INGREDIENTS :
PUMPKIN- 250 GRAMS
GRAM DAL- 3 TSP
URAD DAL- 3 TSP
RED CHILLIES- 2 NOS
GREEN CHILLIES-2 NOS
ASAFOETIDA SOLID- SMALL PIECE
COCONUT GRATINGS- 1/2 CUP
SALT TO TASTE
TAMARIND- GOOSEBERRY SIZE
SEASONING :
MUSTARD- 1/4 TSP
CURRY LEAVES- 2 SPRIGS
ASAFOETIDA-1/4 TSP
OIL- 2 TSP
PROCEDURE :
1. Wash,peel and chop the pumpkin into pieces and keep it aside.
2. In a pan heat oil and roast the lentils along with red chillies,green chillies and solid asafoetida and keep it aside.
3.In the same pan add the remaining oil and roast pumpkin pieces,tamarind till the veggie softens.
4.Roast coconut gratings/pieces too in the oil.
5.Transfer all the roasted ingredients to a mixer jar along with salt grind to thick paste using very little water.
6.Transfer the chutney to a vessel.Prepare the seasoning and pour it over the chutney and mix well.
