By Deepali Verma
December 7, 2023
Pumpkin Peel Chutney transforms the often-discarded pumpkin peel into a delicious, sustainable relish with earthy flavours and spices. The nutrient-rich peels of pumpkin are used in this creative chutney to reduce food waste.
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Pumpkin peel, seeds and pith from one disco pumpkin 2 tbsp size tamarind piece ¼ tsp turmeric ½ tsp salt 2 tbsp grated coconut 1 tsp cumin seeds 2 tsp urad dal 2 tsp chana dal 2-3 Kashmiri dry red chilies, broken 2 tbsp oil Salt to taste Tempering 1 tbsp oil ½ tsp urad dal 5-6 curry leaves
Thoroughly clean the pumpkin. Then use a peeler to remove the pith, which is the inner woody part with the seeds. Put 1 cup of water, vinegar, turmeric, salt, and the peels, seeds, and pith in a pressure cooker. Pressurise for three whistles, or until everything is done.
Set a pan on medium heat and add oil. Put in the red peppers, urad dal, chana dal, and cumin seeds. After a few minutes of cooking, the dals should be brown and smell good. Wait for it to cool down.
The pumpkin peel mixture and water should be put into a mixer. The fried dal mixture, grated coconut, jaggery, and salt to taste should then be added. Do not throw away the water that was used to pressure cook the peels.
Mix it well until it turns into a paste. Melt the butter in a small pan. Add the urad dal and cook for a few seconds until it starts to crackle. Turn off the heat after adding the curry leaves. Top the chutney with the tempering and enjoy it with dosa, idlis or rice.