October 31, 2008
Roasted Pie-Pumpkin Chutney - Spice it up
Have you ever tried to make something that you wouldn't normally associate with a vegetable or fruit? I bet you have at some point. This is one such recipe, taking sweet pie-pumpkin and turning it into something hot and fiery.
Pie-pumpkins are the smaller, sweeter variety of pumpkins, and have a firmer and a bright orange flesh.
Yes, they are slightly sweet, but you won't even taste it by the time you are done making the chutney.
Please do bear in mind, that this is a nice spicy/hot chutney (not for the faint of heart), the dried red chillies added were primarily to balance out the sweetness that is naturally associated with these little pie pumpkins.
As I have mentioned in the ingredients list, you could adjust the heat by lowering or adding more red chillies.
I just threw in all of my favorite things that I would normally add while making any chutney, or creating one like this for that matter.
There are very few spices as such in this dish, one that I would like to mention today is turmeric.
Turmeric has a component called "curcumin" and is emerging as a natural agent that helps fight cancer. It is also anti-inflammatory and acts as an antioxidant.
Indian cooking uses a lot of turmeric in most of the gravies, spice mixes and some savory dishes. It has graced this chutney as well.
Verdict: One of the best chutneys my kitchen helped me cook up. Delish!
Roasted Pie-Pumpkin Spicy Chutney
Pie Pumpkin - 1
Onion - 2 medium (large dice)
Tomato - 2 medium (large dice)
Cumin - 1 tsp
Dried Red chillies - 4-5 (I added like 10!)
Ginger - An inch
Garlic - 3 big cloves
Turmeric - 1/2 tsp
Curry leaves - 6-7 leaves
Asafoetida (Hing) - A pinch or two
Salt - To taste
Olive oil - 2 tbsp
Sesame seeds - To sprinkle on top
Preheat oven to 375F.
Cut pie-pumpkin into smaller pieces (3 or 4 depending on size). Place them on a baking tray. Drizzle a little oil on it, and bake it at 375F for 40 min or more. Insert a knife, and check for doneness.
You should be able to scoop out the flesh after roasting in the oven.
In a pan, heat oil. Add the cumin, curry leaves, garlic and ginger and saute.
Add the red chillies and turmeric.
Add the diced onions, and fry until translucent. Then add the tomatoes.
Saute all the ingredients till it is slightly soft, not mushy.
Add the pumpkin flesh that you scooped out earlier, salt, asafoetida and mix everything together under medium heat and let it roast for about 5 minutes.
In a blender, add some water, add the pumpkin mixture and salt and grind till smooth.
Taste at this point, and adjust salt/heat to your taste. If it is too mild, add some red pepper flakes and grind together.
If it is too hot, try drizzling oil as you grind.
Spoon onto serving bowl, top off with a few sesame seeds. Can be served with Indian breads, Dosai/Idli, or even like a spread in sandwiches.
This goes to:
Madhuram's AFAM-Pumpkin event