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Petite Pumpkins With Apricot Chutney

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Ingredients
  Salad oil 1 Tablespoon
  Onion 1 Large, chopped
  Minced fresh ginger 1 Tablespoon
  Mustard seed 1 Tablespoon
  Curry powder 1 Teaspoon
  Cayenne 1⁄8 Teaspoon
  Coarsely chopped dried apricots 12 Ounce (2 Cups)
  Golden raisins 2⁄3 Cup (10.67 tbs)
  Cider vinegar 1⁄2 Cup (8 tbs)
  Sugar 1⁄3 Cup (5.33 tbs)
  Salt To Taste
  Chopped fresh cilantro 1⁄3 Cup (5.33 tbs) (Also Called Coriander)
  Cooked petite pumpkin shells 8
Directions

In a 3 to 4-quart pan, combine oil, onion, and ginger; stir over medium-high heat until onion is faintly browned, 8 to 10 minutes.
Add mustard seed, curry powder, and cayenne; stir over low heat until spices are fragrant, 1 to 2 minutes.
Add apricots, raisins, vinegar, and sugar; cover and cook over low heat, stirring occasionally, until liquid is absorbed, about 7 minutes.
Add salt to taste.
If made ahead, cool, cover, and chill up to 3 days.
Stir in cilantro before serving.
Fill warm or cool pumpkin shells to the rim with warm or cool apricot chutney.
Set lids on top or alongside.

Recipe Summary

Cuisine: 
Indian
Course: 
Side Dish
Method: 
Chilling
Restriction: 
Vegetarian
Ingredient: 
Pumpkin

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