South Indian Style Spicy Pumpkin Chutney. Hosting WHB # 206
The hot chutney is reminiscent of the Spicy South Indian cuisine.The intense flavors from the chili peppers and the fresh spices gives the bland pumpkins a whole new makeover.Adjust the quantity of spices and make it milder or hotter.With the abundance of fresh autumn pumpkins the chutney turned out to be one of the absolute tasty eats of the season. Recipe adapted from Anudivya’s Roasted Pie-Pumpkin chutney Ingredients 2 cups fresh Pumpkin Puree 1 small plum tomato,finely hopped (optional) 1/2 teaspoon mustard seeds 1/4 teaspoon cumin seeds 2 green chillies or any other hot pepper 1 clove garlic,minced 1/2 inch ginger root,minced 1/4 teaspoon turmeric 1/2 teaspoon Garam Masala (blend of cumin,coriander,cloves,cinnamon,bay leaf and cardamom) 1/2 teaspoon salt 2 teaspoon Extra virgin olive oil or Canola oil Method Heat the oil in deep pan or kadai on medium heat.Add the mustard seeds and cumin seeds,after a minute when seeds starts to splutter,add the chillies,minced ginger and garlic,saute for a minute or two then add the tomatoes and rest of the spices.Cover and Cook until tomatoes are soft and mushy 4-5 minutes.Now mix in the pumpkin puree ,let cook for another 5-6 minutes.Blend in processor for smoother texture,this is optional I did not blend mine.Serve with plain brown rice , flat bread ,mix in pasta, Dosa , Idli or spread on sandwiches.The chutney can be stored in clean air tight container in refrigerator for 2-3 weeks. I’ll be hosting the Weekend Herb Blogging for the week.Share your unusual delicious foods.Talk about the one unique ingredient used and please keep the entries exclusive(cannot be sent to other food events).For more rules check here and send your entries to YasmeenHealthnut AT gmail DOT com.
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South Indian Style Spicy Pumpkin Chutney. Hosting WHB # 206