PUMPKIN/EGGPLANT(AUBERGINE)/CARROT CHUTNEY
And one more pumpkin recipe for Charishma. You can substitute eggplant for the pumpkin, but you will then have to use dried yellow lentils (moong dal) instead of Urad dal. Another variation is using grated carrots instead of pumpkin, and here you'll have to add a little water while cooking it. Or, you can just stick to this recipe :-)
Provided by Anu_N
Categories Chutneys
Time 30m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Heat 1/2 teaspoon oil in a skillet over medium and add the chopped pumpkins (+approximately 1/4 cup water if you're using carrots instead of pumpkins).
- Saute for 1 minute and then cover.
- After 5 minutes, uncover, stir, and cover.
- And now after another 5 minutes remove the pumpkin from the skillet and keep aside.
- In the same skillet add the remaining 1 teaspoon oil, urad dal (or yellow lentils if you're using eggplant instead of pumpkin), and red chilies and fry until the dal start turning pale brown; add the asafoetida powder just around the time when you think the dal is starting to turn pale brown (the powder shouldn't be fried too much!).
- Grind the above fried mixture in a grinder along with grated coconut and salt, and grind coarsely, without water.
- Now add the tamarind paste and cooked pumpkin and grind until it is a coarse paste.
- Don't add water unless it is too thick; add upto 1 tablespoon water if required.
- Serve with rice, bread, chappatis, you name it!
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
Nathan Hayden
[email protected]This is the best chutney recipe I've ever tried! It's so easy to make and it's absolutely delicious. I love the combination of pumpkin, eggplant, and carrot. It's the perfect condiment for any occasion.
Ghayas Gul
[email protected]This chutney is so delicious and versatile! I've used it as a condiment for grilled chicken, fish, and vegetables. I've also used it as a dipping sauce for samosas and pakoras. It's always a hit!
momi jibril
[email protected]I'm not usually a fan of chutney, but this one is really good! The pumpkin, eggplant, and carrot give it a unique flavor that I really enjoyed. I'll definitely be making this again.
Mikesha Short
[email protected]This chutney is a great way to add some flavor to your meals. It's perfect for grilled meats, fish, or vegetables. I also like to use it as a dipping sauce for samosas and pakoras.
adeola lawal
[email protected]I love the addition of pumpkin to this chutney. It gives it a unique and delicious flavor that I've never tasted before. I'm definitely going to be making this again!
Joseph Thukral
[email protected]This chutney is a great way to use up leftover vegetables. I had some pumpkin, eggplant, and carrot that I needed to use up, and this recipe was the perfect solution. The chutney is delicious and I'm sure I'll be making it again soon.
Ariana Hager
[email protected]I'm always looking for new and exciting chutney recipes, and this one definitely fits the bill! The pumpkin, eggplant, and carrot make for a unique and flavorful combination. I can't wait to try it with my next batch of grilled chicken.
lilty free fire
[email protected]This chutney is so easy to make and it's absolutely delicious! I love the combination of pumpkin, eggplant, carrot, and spices. It's the perfect condiment for grilled meats or fish.
Isabel Eugenio
[email protected]I followed the recipe exactly and the chutney turned out great! It has a perfect balance of sweet, sour, and spicy flavors. I especially like the addition of pumpkin, which gives the chutney a unique and delicious flavor.
shahzad Jutt
[email protected]This chutney is a delicious and versatile condiment that can be enjoyed with a variety of dishes. I love the sweet and tangy flavor, and the eggplant and carrot add a nice texture. I will definitely be making this again!