Cucumber Pumpkin Chutney

This became an instant hit at home! Pumpkin is not my favourite, but it's amazing what flavour it can add to a dish. Be it sweet or spicy - so don't underestimate the power of pumpkin :) considering it is rich in dietary fiber, anti-oxidants, minerals and vitamins. Apparently it helps in controlling diabetes and weight loss too.  

I would also suggest that you don't count your Idlis or dosas going in when you have this chutney to the side. Crazy as it sounds - It is an amazing dip for appalams/ papads and tortilla chips.

 This recipe just needs twenty minutes of your time. 
CUCUMBER PUMPKIN CHUTNEY













Ingredients:

  • 1/4 kg yellow pumpkin - peeled and chopped
  • 4 malabar cucumbers - peeled and chopped
  • 5 dried red chillis
  • 7 garlic pods
  • 1 tbsp chopped ginger
  • 1 tsp kadalai paruppu/ Split Bengal gram
  • 1 tsp Uluntham paruppu / Urad dal
  • 1/4 tsp peringaayam/ asafoetida
  • Tamarind - gooseberry sized
  • 10 curry leaves
  • 1/4 cup chopped coriander
  • 1/4 tsp mustard seeds
  • 1/2 cup water
  • Rock salt as needed
  • 4 tbsp Oil

Method:

  • Saute garlic and ginger separately in a pan with a little bit of oil. Ensure you do not burn it. Keep aside.
  • Now heat the pan with 3 tbsp oil, add kadalai paruppu, uluntham paruppu and red chillis. Saute for till golden brown.
  • Toss 6 to 7 curry leaves, pumpkin and cucumber. Mix well.
  • Add the tamarind and saute for 15 minutes. Then add the chopped coriander and mix well. Allow it to cool. 
  • Now grind it all to a thick smooth paste along with the rock salt. Add water if needed, depending on the consistency you would like.
  • Time for tempering. Heat oil in a small pan and add the mustard seeds, wait till it splutters. Toss in the curry leaves and peringaayam. Get it off the flame and add this to the chutney. Mix well.
  • Ready to be served with anything! Happy Gobbling!