Recipe | Spicy Pumpkin Chutney

Remember my post from a week back about our visit to the Pick-Your-Own farm? I had picked a huge white squash (pumpkin). After using it a ...

Remember my post from a week back about our visit to the Pick-Your-Own farm? I had picked a huge white squash (pumpkin). After using it a couple of times in curries, I still had a lot of the pumpkin left, so I decided to make some chutney out of it. My mom makes this chutney with the yellow pumpkin. I replaced the yellow pumpkin with the white one (after all they are the same squash family).

It is a very simple recipe, calling for a few ingredients but tastes very yummy. You can serve it with rice, rotis or cutlets.

 

What you will need?

• Around 400 gms of pumpkin (peel and chop into small pieces)
• 1 chopped tomato
• 1 tsp ginger-garlic paste
• 2-3 whole dried red chilli
• Red chilli powder (as per taste)
• 1 tsp. coriander seed powder
• Mustard seeds
• 1 tsp split black lentils
• Oil
• Salt as per taste

Method of preparation

• Add 2 tbsps of oil to a pan and heat.
• Add the pumpkin pieces and saute until the pumpkin changes colour (turns a shade or two darker).
• Now add the chopped tomatoes, ginger-garlic paste and salt.
• Cook until the pumpkin pieces and tomato are soft.
• Remove from the hob and keep aside.
• Grind to a paste once it has cooled. (You can either opt for a smooth paste like I do, or go for a chunky mixture where you can see small pieces of pumpkin).
   
• Add 1 tbsp of oil to a pan and heat.
• Add mustard seeds, whole red chilli and split black lentils.
• Once they start crackling, add the ground paste and mix well.
• Season with red chilli powder and coriander seed powder. Add salt if needed.
• Stir on medium for around 5 minutes.

Your spicy pumpkin chutney is ready to serve.

Do you have any pumpkin recipes that I could try? If so, do let me know via comments.

“I love food and feel that it is something that should be enjoyed.
I eat whatever I want. I just don't overeat.”
- Tyra Banks