Friday, February 5, 2016

Yellow-Pumpkin-Chutney

#YellowPumpkinChutney [ #ParangikkaiChutney ] : After making sambar a small piece of #YellowPumpkin [ #parangikkai ] was left over. It would become dry if I saved it in fridge. I had to prepare a side dish to dosai for dinner that day.  So I tried to make a chutney using yellow pumpkin just like the way we used to do peergankai [ ridge gourd ] chutney. As yellow pumpkin is sweet in taste, the chutney would be tastier if its done more spicy. So take red chilly accordingly. I have included coriander leaves and seeds to get its flavor & nutrients.
Now over to the preparation.

yellow pumpkin chutney


Ingredients :
1/4 cupYellow pumpkin chopped
1/4 cupCoriander leaves chopped
3 TspCoconut scrapping
1 TspBlack gram split
1/4 TspCoriander seeds
6 - 8Black pepper
2Red chilly [ adjust ]
2Garlic cloves [ optional ]
2 Tsplemon juice [ adjust ]
3/4 Tspsalt [ adjust ]
2 TspOil
1/2 TspMustard seeds

A small quantity of chopped coriander leaves to garnish.

Method :
Heat a kadai with 1/2 Tsp of oil on a stove over medium flame.
Roast red chilly until it becomes crisp and pungent aroma comes out.
Transfer into a bowl or plate.
Now in the same kadai roast black gram till it becomes golden color.
Transfer into the same bowl or plate.
Then roast coriander seeds and black pepper till aroma comes out.
Transfer into the bowl or plate.
Now add 1/2 tsp of oil and saute chopped yellow pumpkin pieces until it becomes soft.
Transfer into the bowl or plate and allow to come down to room temperature.

Take all the ingredients in a blender and coarsely grind into a chutney adding little water..
Transfer into a serving bowl.
Then again heat kadai with a tsp of oil and crackle mustard seeds and pour over the prepared chutney.
Garnish with chopped coriander leaves.

An excellent side dish for Idli and dosai.
It goes well with pongal and upma also.
It can also be mixed with white rice adding a dash of gingelly oil [ till oil ] and relished with sambar.
Once you try this chutney and everybody in your home will ask for this chutney for sure!!!!!
yellow pumpkin chutney
Note : A small marble sized ball of soaked tamarind can be used in place of lemon juice.
Yellow pumpkin naturally sweet in taste. So adjust red chilly according to your taste.






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