When pumpkins are in season, I can think of loads of ways of bringing them into use in the kitchen. One such way is to make them into a tangy chutney that goes well with bread toasts, fritters, pizza and even grilled meats.
In order to extract more flavour and colour I do not peel the pumpkin. I then use chillies, garlic, cumin seeds, jaggery and lemon juice as key flavouring agents.
So here is the detailed recipe of my spicy pumpkin chutney for your perusal:
Makes : 1 cup
Prep Time: 5 minutes
Cook Time: 25-30 minutes
So, do try out this recipe and let me know how it turned out.
Till then HAPPY COOKING…
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- Regional Indian Food & Travel enthusiast