Pumpkin Leaf Chutney

Kanak Hagjer
Kanak Hagjer|
Last updated on Jan 10th
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.
  • Prep Time0Minutes
  • Cooking Time30Minutes
  • Serves5people

Recipe 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

Recipe Preparation

  1. Wash the leaves under running water and leave to dry in a colander. Make sure all the water is removed before proceeding ahead.
  2. Heat a flat pan, toast the leaves on both sides till they let out a nutty aroma. Set aside to cool.
  3. 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.
  4. 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.
  5. Keep sprinkling water so the mixture does not stick at the bottom. Season with salt. Remove from heat and cool.
  6. After cooling, transfer it all into a blender and blitz till the contents become smooth.
  7. Taste and adjust the seasoning.
My Tip: High source of iron.

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