Ingredients for Pumpkin Eggplant Aubergine Carrot Chutney
- Oil
- 1 medium pumpkin (about 1 lb), peeled and chopped
- Coconut
- Tamarind Paste
- 1/2 cup dried yellow lentils (moong dal), rinsed
- Asafoetida Powder
- Red Chilies
- 1 teaspoon salt (or to taste)
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How to Make Pumpkin Eggplant Aubergine Carrot Chutney
- Peel and chop 1 medium pumpkin (or 1 large eggplant or 2 cups grated carrots).
- If using eggplant, rinse 1/2 cup dried yellow lentils (moong dal) and set aside.
- In a large pan, heat 2 tablespoons of vegetable oil over medium heat. Add 1 teaspoon mustard seeds and let them splutter.
- Add 1 teaspoon cumin seeds, 1/2 teaspoon turmeric powder, 1/2 teaspoon red chili powder (adjust to taste), and a pinch of asafoetida (hing, optional). Saute for 30 seconds until fragrant.
- Add the chopped pumpkin (or eggplant or carrots) and saute for 5 minutes.
- If using pumpkin or eggplant, add 1/2 cup water. If using carrots, add 1/4 cup water.
- If using eggplant, add the rinsed moong dal.
- Add 1/2 cup chopped onions, 1/4 cup chopped ginger, 2 green chilies (finely chopped), and 1/2 cup chopped cilantro.
- Stir well, cover, and cook until the vegetables are tender (about 15-20 minutes), stirring occasionally. If using carrots, reduce heat slightly.
- Once cooked, remove from heat and let it cool slightly.
- Transfer to a blender or food processor and blend to your desired consistency. Add a little more water if needed to reach your desired consistency.
- Taste and adjust seasoning as needed. Add salt and sugar to taste (about 1 tsp salt and 2 tbsp sugar).
- Serve warm or cold with your favorite dishes. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
0 g
Sugar
15g
Fat
31g
Carbs
4g
