Name: Red pumpkin chutney recipe by Radha Natarajan at BetterButter
Prep time: 5 min
Cook time: 7 min
Total time: 12 min
Yield: 8
Ingredients: 2 cups of finely chopped red pumpkin pieces.; 1 1/2 tsp udad dal; 3 -4 red chillies or as you prefer.; 1 small berry size tamrind; Generous pinch of asafoetida/hing powder; 1 small firm tomato finely chopped; small sprigs of curry leaves.; salt to taste; 1 tbsp gingelly oil/sesame oil; 1 tsp mustard seeds for tempering.

Ingredients Serving: 8

2 cups of finely chopped red pumpkin pieces.
1 1/2 tsp udad dal
3 -4 red chillies or as you prefer.
1 small berry size tamrind
Generous pinch of asafoetida/hing powder
1 small firm tomato finely chopped
small sprigs of curry leaves.
salt to taste
1 tbsp gingelly oil/sesame oil
1 tsp mustard seeds for tempering.

Instructions

First roast the udad dal, red chillies and the hing with a tsp of sesame oil till the dal gets a golden colour and a nice aroma. Keep aside to cool.
Saute the chopped pumpkin pieces, curry leaves, tomatoes and the tamrind piece with a tsp of oil till they appear softened
Dry grind the roasted dals, red chillies first as shown to a coarse powder and then add the sauteed cooled pumpkin pieces with salt and tamrind and grind together with the powder to a smooth paste.
Remove and add the spluttered mustard seeds with hot sesame oil and stir the chutney well.
This stays good for 4 – 5 days max in the fridge and make sure not to add any water while grinding. Enjoy this chutney /thogayal with hot plain rice and papad, or as a accompaniment for idlis and dosas skipping the coconut chutney.

Similar Recipes