Pumpkin Skin Chutney

Whenever i use the yellow pumpkin to prepare a sambar or kootu or poriyal, i use the tender skin portion to make another yummy side dish – a chutney.

I wash the pumpkin thoroughly to remove dust, mud, etc.  Pumpkin is de-skinned first.  The pumpkin is cut and used in sambar while the tender skin is used to prepare a chutney and this is how i make the chutney.

For a cup of finely chopped pumpkin skin, 3/4 tsp of salt, 1 dried red chilly, 1 tsp of urad dal, 4 tomatoes and 1 onion (optional) chopped in any size, 1/4 cup of chopped fresh corriander leaves, 3 tspn of lime/lemon juice, a pinch of sugar, a pinch of asoefotida, 2 tsps of any oil. 1/2 cup of freshly grated coconut is optional. Fresh coconut adds a nutty flavor and gives body to this chutney.

Method to make the chutney: Heat oil in a non-stick pan.  When oil is hot keep adding the ingredients in this order one after the other: urad dal, saute for a minute, then red chilli, chopped pumpkin skin, onions, tomatoes, salt, sugar, asofoetida, corriander leaves.  Saute all this, cover with lid and cook for 5 to 7 mins or until skin is cooked well.  Put off stove/flame, transfer it to a plate and allow to cool well.  Add grated coconut and blend it all in a mixer to a coarse consistency.  Can use 1 or 2 tbsp of water while blending.  Transfer chutney to a bowl and mix in the lime juice and finally check for salt.

For tempering, Heat pan with 2 tsps of coconut or any oil, tip in 1 tsp of mustard seeds, 1 tsp of urad dal, 1 tsp cummin seeds, finely chopped 1/2 to 1 green chilli (and 5 to 6 washed and halved curry leaves if you have them).  Pour the tempering over the chutney and give it a good mix with a serving spoon.

To be enjoyed with steamed rice, rotis, idli or dosa.  Can be used as a filler in sandwiches too.


YP1  BB9



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