Pumpkin Coconut Chutney
This is a delicious and fun twist on a classic coconut chutney. This pumpkin coconut chutney is perfect when paired with Idlis, dosas or even spread on toast!
Ingredients
Base:
- 1/2 Cooked Potimarron/Pumpkin roasted in the oven for 20 minutes or microwaved or boiled
- Coconut I use frozen
- 2-3 green chili peppers
- 1/2 inch ginger
- 1/2 tsp salt
- 1/4 cup water
Tempering:
- 1 tbsp coconut oil
- 1/2 tsp mustard seeds
- 4-5 dried red chilies
- 8-9 curry leaves
Instructions
- Add all the ingredients for the base into a blender and blend smooth. Add more tablespoons of water if required.
- Transfer to a bowl and prep the tempering.
- To a small tempering pan, on medium-high heat, add oil. Once it’s hot, add mustard seeds and let them pop. Then add the red chili peppers and curry leaves. (Be careful here, the popping and hot oil could hurt your skin). Once the curry leaves have been added, pick up the pan and swirl it around so everything is well-fried in the oil.
- Pour it immediately onto the chutney and cover the bowl if possible.
Tried this recipe?Let us know how it was!