PUMPKIN/EGGPLANT(AUBERGINE)/CARROT CHUTNEY
And one more pumpkin recipe for Charishma. You can substitute eggplant for the pumpkin, but you will then have to use dried yellow lentils (moong dal) instead of Urad dal. Another variation is using grated carrots instead of pumpkin, and here you'll have to add a little water while cooking it. Or, you can just stick to this recipe :-)
Provided by Anu_N
Categories Chutneys
Time 30m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Heat 1/2 teaspoon oil in a skillet over medium and add the chopped pumpkins (+approximately 1/4 cup water if you're using carrots instead of pumpkins).
- Saute for 1 minute and then cover.
- After 5 minutes, uncover, stir, and cover.
- And now after another 5 minutes remove the pumpkin from the skillet and keep aside.
- In the same skillet add the remaining 1 teaspoon oil, urad dal (or yellow lentils if you're using eggplant instead of pumpkin), and red chilies and fry until the dal start turning pale brown; add the asafoetida powder just around the time when you think the dal is starting to turn pale brown (the powder shouldn't be fried too much!).
- Grind the above fried mixture in a grinder along with grated coconut and salt, and grind coarsely, without water.
- Now add the tamarind paste and cooked pumpkin and grind until it is a coarse paste.
- Don't add water unless it is too thick; add upto 1 tablespoon water if required.
- Serve with rice, bread, chappatis, you name it!
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
Darla Jerome
darlajerome@yahoo.comI'm allergic to eggplant, so I substituted zucchini in this recipe. It turned out great! The chutney is still flavorful and delicious.
Keyaira Williams
w41@yahoo.comThis chutney is amazing! I've never had anything like it before. It's the perfect balance of sweet and savory.
Ezekiel Ndung`u
e@hotmail.comI'm not a big fan of chutney, but I thought this recipe was pretty good. It's not too sweet and has a nice spice to it.
Gianna Maciel
m_gianna7@hotmail.comThis chutney is delicious! I love the combination of pumpkin, eggplant, and carrot. It's the perfect addition to my cheeseboard.
SSENYONJO RONALD
ronald_ssenyonjo@gmail.comI followed the recipe exactly, but my chutney turned out too liquidy. I'm not sure what I did wrong.
Ross Dk
ross19@yahoo.comThis chutney is a little bit spicy for my taste, but I still enjoyed it. I think it would be great served with grilled chicken or fish.
Rj Rahul
rj-r49@hotmail.comI've never made chutney before, but this recipe was easy to follow and the results were amazing. The chutney is thick and flavorful, and it's perfect for spreading on sandwiches or crackers.
Trisha Frank
f_t@hotmail.comThis is a great recipe for using up leftover vegetables. I had some pumpkin and eggplant that was about to go bad, and this chutney was the perfect way to use them up.
HASAN King Gameing
gameing-h11@hotmail.comI made this chutney last week and it was a hit at my party. Everyone loved the smoky flavor of the eggplant and the sweetness of the pumpkin.
oubi
oubi@hotmail.frThis chutney is a delicious and versatile condiment that can be used in various ways. It has a unique and complex flavor that is both sweet and savory.