Pumpkineggplantauberginecarrot Chutney Recipes

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PUMPKIN CHUTNEY



Pumpkin Chutney image

This tasty and and long keeping chutney goes with almost all cold meats, cheeses and curries. very interesting alternative to the usual run of the mill chutneys.

Provided by Brian Holley

Categories     < 4 Hours

Time 1h45m

Yield 6 jars

Number Of Ingredients 8

2 1/2 lbs pumpkin flesh, in medium dice
1 1/2 lbs apples, peeled cored and diced
2 ounces fresh gingerroot, grated
3 fresh red chilies, chopped and seeded
4 tablespoons mustard seeds
1 liter cider vinegar
1 lb light brown sugar
1 teaspoon salt

Steps:

  • Put all of the ingredients, EXCEPT FOR THE SUGAR AND SALT, in a large pan. Bring to the boil, reduce heat and simmer till pumpkin is tender.
  • Add the sugar and salt, return to the boil, reduce the heat and simmer again for one hour till the mixture is thick.
  • ladle the chutney into hot sterilised jars and seal.
  • Ready to eat in four weeks and will keep for 2 years.

PUMPKIN/EGGPLANT(AUBERGINE)/CARROT CHUTNEY



Pumpkin/Eggplant(Aubergine)/Carrot Chutney image

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

1 1/2 teaspoons oil, divided
250 g pumpkin, cubed
1/2 cup grated coconut (freshly grated is best)
1 teaspoon tamarind paste
2 tablespoons Urad Dal (split skinned black gram) or 2 tablespoons dried yellow lentils (if you're using eggplant instead of pumpkins)
1/4 teaspoon asafoetida powder (hing)
3 fresh red chilies
salt

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!

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