Ingredients with Measurements:
- 2 cups pumpkin, peeled and chopped into small pieces
- 1/2 cup onion, chopped
- 1/4 cup ginger, grated
- 1/4 cup garlic, minced
- 1/4 cup apple cider vinegar
- 1/4 cup brown sugar
- 1/4 cup water
- 1 tsp cumin powder
- 1 tsp coriander powder
- 1/2 tsp red chili powder
- Salt to taste
- 2 tbsp vegetable oil
Special equipment needed:
- Blender or food processor
Step-by-step instructions:
1. Heat the vegetable oil in a pan over medium heat.
2. Add the chopped onions and sauté until they turn translucent.
3. Add the grated ginger and minced garlic to the pan and sauté for another minute.
4. Add the chopped pumpkin to the pan and stir well.
5. Add the apple cider vinegar, brown sugar, water, cumin powder, coriander powder, red chili powder, and salt to the pan and stir well.
6. Cover the pan and let the mixture simmer for 15-20 minutes or until the pumpkin is soft and cooked.
7. Turn off the heat and let the mixture cool down.
8. Once cooled, transfer the mixture to a blender or food processor and blend until smooth.
9. Transfer the chutney to a serving bowl and garnish with fresh coriander leaves.
- Time:
Preparation time: 10 minutes
- Cooking time: 20 minutes
Temperature:
- Medium heat
Serving size:
- Makes about 2 cups of chutney
- Serves 4-6 people
Nutritional information:
- Calories: 120
- Fat: 4g
- Carbohydrates: 22g
- Protein: 2g
- Fiber: 2g
Substitutions for ingredients:
- You can use butternut squash instead of pumpkin.
- White vinegar can be used instead of apple cider vinegar.
- You can use white sugar instead of brown sugar.
Variations:
- Add some roasted peanuts or cashews to the chutney for a crunchy texture.
- Add some raisins or dried cranberries for a sweet and tangy flavor.
Tips and tricks:
- Make sure to chop the pumpkin into small pieces so that it cooks faster.
- Adjust the amount of red chili powder according to your taste preference.
- Store the chutney in an airtight container in the refrigerator for up to a week.
Storage instructions:
- Store the chutney in an airtight container in the refrigerator for up to a week.
Reheating instructions:
- Reheat the chutney in a microwave-safe bowl for 1-2 minutes or until heated through.
Presentation ideas:
- Serve the chutney in a small bowl with some crackers or pita bread.
Garnishes:
- Fresh coriander leaves
Pairings:
- Serve the chutney with grilled chicken or fish.
Suggested side dishes:
- Naan bread
- Basmati rice
Troubleshooting advice:
- If the chutney is too thick, add some water to thin it out.
- If the chutney is too thin, simmer it for a few more minutes to thicken it.
Food safety advice:
- Make sure to wash your hands and all utensils before preparing the chutney.
- Store the chutney in the refrigerator to prevent bacterial growth.
Food history:
- Chutney is a condiment that originated in India and is made with a combination of fruits, vegetables, and spices.
Flavor profiles:
- The chutney has a sweet and tangy flavor with a hint of spice from the red chili powder.
Serving suggestions:
- Serve the chutney as a condiment with any Indian meal.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Indian