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.