Bhoplachya Salichi Chutney

Serves 1
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Directions

  1. 1Peel the pumpkin using a peeler and cut the peels into small pieces.
  2. 2Toast the sesame seeds until they start sputtering.
  3. 3Set aside the toasted sesame seeds.
  4. 4In the same pan, add oil.
  5. 5Temper with mustard seeds, cumin seeds, a generous pinch of heeng, and turmeric powder.
  6. 6Add the pumpkin peels and sauté them well in the tempering.
  7. 7Cook the pumpkin peels for 5-7 minutes.
  8. 8Add red chili powder, a marble-sized ball of tamarind, jaggery, and salt to taste.
  9. 9Let this cook for another 2-3 minutes.
  10. 10Once cool enough to handle, transfer the mixture to a grinder along with the toasted sesame seeds.
  11. 11Add 2-3 tablespoons of water.
  12. 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.