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CELEBRATING ARRIVAL OF AUTUMN: SPICY PUMPKIN CHUTNEY

1/11/2017

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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

Ingredients:
  • 2 cups Chopped pumpkin (with peels)
  • 2 tbsp Oil
  • 1 tsp Finely chopped green chillies
  • 1 tsp Garlic powder
  • 1 tsp Cumin seed powder
  • 1½ cup Water
  • 1½ tbsp Grated jaggery
  • ¾ tsp Salt or as per taste
  • 1½ tbsp Lemon juice

Method:
  1. Heat oil in the sauce pan on low-medium flame.
  2. Add chopped chillies to the hot oil and fry for 30 seconds .
  3. Add garlic powder, cumin seeds powder and fry for 30 seconds.
  4. Add the pumpkin pieces and fry for a minute.
  5. Add water, jaggery and salt. Simmer the mixture on a low flame for 20 minutes or until the water evaporates and the pumpkin pieces soften up.
  6. Pull the pumpkin-mix off the stove and allow to cool to room temperature.
  7. Add the lemon juice and macerate the pumpkin mix to achieve a coarse textured chutney.
  8. Place the chutney in a glass bottle/jar and refrigerate to preserve.
​
So, do try out this recipe and let me know how it turned out.
Till then HAPPY COOKING…
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    Author

    - Regional Indian Food & Travel enthusiast
    - Winner REGIONAL FOOD BLOG  at India Food Bloggers Awards (IFBA) 2017
    ​- Runner-up GENERAL FOOD BLOG  at 
    India Food Bloggers Awards (IFBA) 2016
    - Runner-up DEBUT BLOG  at India Food Bloggers Awards (IFBA) 2015

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  • WELCOME
  • KOKANI MUSLIM CUISINE RECIPES & MORE
  • RECIPE MIXED BAG
  • EVENTS & PEOPLE
  • FOOD GYAN
  • RESTAURANT REVIEWS
  • CULINARY TRAVELS