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Yellow Pumpkin Chutney

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  Yellow pumpkin pulp 2 Cup (32 tbs)
  Bengal gram 1 Cup (16 tbs)
  Black gram 1 Tablespoon
  Dry red chilies 5
  Tamarind 2 Inch
  Mustard seeds 1⁄2 Teaspoon
  Turmeric powder 1⁄2 Teaspoon
  Asafoetida 1⁄2 Teaspoon
  Salt To Taste
  Oil 2 Teaspoon

Dry roast the Bengal gram ana black gram together till you get a roasted aroma ana the dals nave lightly Drowned.
Leave to cool Heat the oil in a pan and place the mustard seeds in it.
When they splutter add the red chillies and the turmeric and asafoetida.
1 hen put in the pumpkin pulp and stir fry for 5 minutes.
Add a little water if needed.
Leave to cool.
Blend in a liquidiser, the roasted dals first.
When that is powdered add the pumpkin and the tamarind and salt together to make the chutney.
Serve with rice or dosas or use even as a sandwich spread.

Recipe Summary

Difficulty Level: 
Side Dish
Stir Fried

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Average: 4 (14 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1105 Calories from Fat 215

% Daily Value*

Total Fat 25 g38.7%

Saturated Fat 3.5 g17.6%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 484.6 mg20.2%

Total Carbohydrates 183 g61.1%

Dietary Fiber 55.5 g221.8%

Sugars 45.4 g

Protein 49 g98.9%

Vitamin A 1554.2% Vitamin C 53.7%

Calcium 43.8% Iron 119.5%

*Based on a 2000 Calorie diet

Yellow Pumpkin Chutney Recipe