Petite Pumpkins With Apricot Chutney
|Salad oil||1 Tablespoon|
|Onion||1 Large, chopped|
|Minced fresh ginger||1 Tablespoon|
|Mustard seed||1 Tablespoon|
|Curry powder||1 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)|
|Chopped fresh cilantro||1⁄3 Cup (5.33 tbs) (Also Called Coriander)|
|Cooked petite pumpkin shells||8|
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.