PUMPKIN CHUTNEY

This Pumpkin chutney is quick, easy to prepare and a nice change from the regular coconut/tomato chutneys.  It can be had with plain hot rice topped with ghee or as a side dish for Idly, Dosa or Mudde.

INGREDIENTS:

Chopped pumpkin - 2 cups (peel the skin and chop it)

Tamarind - small piece
Urad dal - 2 tbsp
Red chillies - 2-3
Hing - small piece

Jaggery - 1 tsp

Grated coconut - 1/4 cup

Salt to taste

For Seasoning:

Mustard -1 tsp

Urad dal - 1/2 tsp

Curry leaves

Red Chili

METHOD:

1. Put the chopped pumpkin pieces, tamarind, turmeric powder, salt, and jaggery to a vessel and cook them till soft adding a cup of water.

2. Heat a pan with coconut oil and roast urad dal, red chili, asafoetida and curry leaves together till the lentils turn a little brown.

3. In a mixer jar, add the roasted ingredients (step 2), cooked pumpkin (step 1), grated coconut. 

4. Grind them together to a coarse paste and transfer to a serving bowl. 

5. Prepare the tempering. Heat oil in a small pan. When the oil is hot, add mustard seeds, urad dal, and curry leaves. Now pour this tempering on grounded chutney.

6. Serve this delicious chutney with Idly, Dosa or Mudde.