CELEBRATING ARRIVAL OF AUTUMN: SPICY PUMPKIN CHUTNEY

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.

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So, do try out this recipe and let me know how it turned out.
Till then HAPPY COOKING…