Name: Pumpkin Leaf Chutney recipe by Kanak Hagjer at BetterButter
Cook time: 30 min
Total time: 30 min
Yield: 5
Ingredients: Pumpkin leaves - 20 (tender/young); Onions - 2 (medium & finely chopped); garlic - 2 cloves; Ginger - 1/4 tsp grated; Green Chillies - 2 (chopped); Coriander powder - 1 tsp (toasted and ground); Cumin powder - 1 tsp (toasted and ground); mustard oil - 2 tbsp; Salt as per taste

ABOUT Pumpkin Leaf Chutney RECIPE

It sounds like a very unusual chutney. But it is shared with me by my bengali friend, Rupa. I have made some minor adaptations to it.

Ingredients Serving: 5

Pumpkin leaves - 20 (tender/young)
Onions - 2 (medium & finely chopped)
garlic - 2 cloves
Ginger - 1/4 tsp grated
Green Chillies - 2 (chopped)
Coriander powder - 1 tsp (toasted and ground)
Cumin powder - 1 tsp (toasted and ground)
mustard oil - 2 tbsp
Salt as per taste

Instructions

Wash the leaves under running water and leave to dry in a colander. Make sure all the water is removed before proceeding ahead.
Heat a flat pan, toast the leaves on both sides till they let out a nutty aroma. Set aside to cool.
Heat the oil in a pan, add chopped onions and fry till they change colour. Then add in the chopped green chillies, garlic and ginger.
Add all the spices and sprinkle a little water so that the spices do not burn. Add in the toasted leaves and cook for about 5-7 minutes.
Keep sprinkling water so the mixture does not stick at the bottom. Season with salt. Remove from heat and cool.
After cooling, transfer it all into a blender and blitz till the contents become smooth.
Taste and adjust the seasoning.

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