The pumpkin chutney is sweet and spicy, with a slight touch of tangy flavour. The sugar and chilli powder contribute to its sweet and spicy taste, while the lemon juice adds its share to the tangy feeling. This chutney can be prepared in a few minutes. I had prepared pumpkin dal the previous day, and was wondering what to do with the left over quantity of pumpkin which was too less to prepare a dish. I had read about this recipe in one of the monthly magazines and decided to try it! My family relished it with rotis. If including the same in a child’s meal go sparing on the chilli powder.
- 1 cup Pumpkin(peeled and diced)
- 1 small Apple(peeled and diced)
- 1 tsp Coriander leaves(finely chopped)
- 1 tsp Lemon juice
- ¼ tsp Turmeric powder
- 1 tsp Red chilli powder
- 1 tbsp Sugar
- Salt to taste
- Put pumpkin and apple pieces in a pan. Add enough water to cover the contents. Also add turmeric powder and lemon juice to it and cook until both get soft.
- Turn off the flame and roughly mash the pieces with a potato masher. Do not make pasty, allow small pieces to remain.
- Now add sugar and resume cooking till sugar gets dissolved.
- Once excess moisture evaporates, add chilli, salt and mix well.
- Turn off the flame. Let the chutney cool and then add chopped coriander to it.
- Pumpkin chutney is ready to serve with rotis, dosas or rice.
Preparation Time: 15 minutes