Bhoplachya Salichi Chutney
Serves 1
Directions
- 1Peel the pumpkin using a peeler and cut the peels into small pieces.
- 2Toast the sesame seeds until they start sputtering.
- 3Set aside the toasted sesame seeds.
- 4In the same pan, add oil.
- 5Temper with mustard seeds, cumin seeds, a generous pinch of heeng, and turmeric powder.
- 6Add the pumpkin peels and sauté them well in the tempering.
- 7Cook the pumpkin peels for 5-7 minutes.
- 8Add red chili powder, a marble-sized ball of tamarind, jaggery, and salt to taste.
- 9Let this cook for another 2-3 minutes.
- 10Once cool enough to handle, transfer the mixture to a grinder along with the toasted sesame seeds.
- 11Add 2-3 tablespoons of water.
- 12Grind until the texture is slightly chunky, with coarsely crushed sesame seeds.
Ingredients
- 0.5 cup Pumpkin peels
- 0.25 cup sesame seeds
- 1.5 Tbsp oil (groundnut)
- 0.25 tsp mustard seeds
- 0.125 tsp cumin seeds
- pinch heeng
- 0.25 tsp turmeric powder
- 0.75 tsp red chili powder
- 1 marble-sized ball tamarind
- to taste Jaggery
- to taste Salt
- 2 Tbsp 3 water
Equipment
Kadahispatulapeelerknifemixing bowlgrinder
Tips
- Pumpkin peels that we toss away as trash are in fact abundant in antioxidants and are a great source of fiber, calcium and vitamins.
- Keep the texture slightly chunky, so that the sesame seeds are coarsely crushed.
- This chutney is good with hot rice drizzled with ghee, or as a spread with toasty sourdough and some good tomatoes.
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