Pumpkin Peel Chutney


 

Pumpkin peel chutney is a very simple flavourful and highly nutritious chutney that serves as a great accompaniment for south indian breakfast/tiffin foods like idli, dosa, vadas, etc. It can be a great spread for your toasts and sandwiches as well. And the best part is you can adjust the spiciness or the tanginess as per your preference and yet get the best tasting chutney.

Next time you chop that pumpkin, don’t throw away the peel. I am sure you will be pleasantly surprised at how good it tastes.

 

 

Ingredients:

Peel of pumpkin – 1 cup, approximately
Fresh coconut – ¼ cup
Bengal gram lentil (channa dal) – 3 tbsp
Dry red chilli – 2-3 or as per taste
Oil – 1 tbsp
Salt to taste
Tamarind – a small piece or ½ tsp tamarind paste

For Tempering:

Oil – 1 tsp
Curry leaves – 5-6
Mustard seeds – ½ tsp
Split urad dal – ½ tsp (optional)
Asafodetida – 1 pinch

Method:

  1. Heat oil in a fry pan. Add Bengal gram dal, dry red chillies and fry for a minute
  2. Add pumpkin peel and fry for a minute. Cover and cook until the peel it is completely done (add ¼ cup water if needed)
  3. Add coconut, tamarind, salt and fry for another 2-3 minutes
  4. Cool completely and transfer this to a blender/mixer. Grind to a smooth paste using some water
  5. To prepare the tempering, heat a small fry pan and add oil. Add mustard seeds and let it splutter. Add rest of the ingredients and fry for a few seconds. Turn off the heat
  6. Add the temper to chutney and serve

Notes:

  • You can soak the tamarind in some water, extract the juice and use this for grinding
  • You can substitute fresh coconut with dessicated coconut. In this case, use warm water to grind it

 

Fry chana dal amd dry red chillies in some oil

Fry chana dal amd dry red chillies in some oil

 

Add pumpkin peel and simmer until it is cooked completely

Add pumpkin peel and simmer until it is cooked completely

 

Add coconut, tamarind, salt and fry for another 2-3 minutes

Add coconut, tamarind, salt and fry for another 2-3 minutes

 

Grind into smooth paste once cooled

Grind into smooth paste once cooled

 

Prepare the tempering in a separate pan

Prepare the tempering in a separate pan

 

Pour the tempering over the chutney

Pour the tempering over the chutney

 

 

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