Pumpkin Seed Chutney

Name: Pumpkin Seed Chutney
Total time: 1200 s
Yield: 10 servings
Cuisine: Indian
Ingredients: 1 cup Pumpkin seeds (salted and dried); 1 tablespoon wgolw urad, skinned; 1 tablespoon Bengal gram dal; 1 tablespoon coriander seeds; 4 dried red chilies; 2 tablespoon sesame seed oil; 2 Pearl onions (pearl onions frozen); 4 green chilies; 4 cloves Garlic; 1 inch ginger, Peeled; 1 cup Coconut pieces; Required Salt; 1 tablespoon Lemon juice (freshly squeezed); Seasoning:; 1 tsp Mustard seeds; 1 tsp fennel seeds; Pinch asafetida powder; 1/4 cup curry leaves; 1 dried red chili; chutney

Lakshmi Sridharan Ph D @cook_19872338

USA

#ga24 #pumpkin seeds Aromatic, flavorful, tasty AND healthy chutney. The seeds are rich in metal nutrients.- Iron, magnesium and manganese. Zinc, copper. Fiber, protein. Anti-cancer. Good for Heart, Bladder, Prostrate health

Lakshmi Sridharan Ph D @cook_19872338

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Ingredients

20 mins

10 servings

1 cupPumpkin seeds (salted and dried)
1 tablespoonwgolw urad, skinned
1 tablespoonBengal gram dal
1 tablespooncoriander seeds
4dried red chilies
2 tablespoonsesame seed oil
2Pearl onions (pearl onions frozen)
4green chilies
4 clovesGarlic
1 inchginger, Peeled
1 cupCoconut pieces
Required Salt
1 tablespoonLemon juice (freshly squeezed)
Seasoning:
1 tspMustard seeds
1 tspfennel seeds
Pinchasafetida powder
1/4 cupcurry leaves
1dried red chili
chutney

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Steps

20 mins

1

Prepare a checklist. Keep the necessary items near the cooking area
2

Prepare a checklist. Keep the necessary items near the cooking area
3

Dry roast the chana first in a saucepan over low heat, until it turns golden brown; then add urad, coriander red chilies one after another. Roast until aromatic. Do not char the chilies. Turn off the heat. Remove the roasted ingredients and keep aside..
Lightly dry roast the pumpkin seeds in the same saucepan over medium heat, set aside.
4

Add the pearl onions to the hot oil in a saucepan over medium heat. Our California pearl onions are much bigger than the Tamil Nadu small onions. Add salt, after frying, curry leaves, garlic. Sauté green chilies. Turn off the stove and let cool.
First grind the dry roasted ingredients in a blender. Then put all the fried ingredients in a blender, add coconut pieces and ginger. Do not grind too much. Need texture. Transfer the chutney to a bowl and add salt. Stir together. Add lemon juice.
5

Add mustard to hot oil in a saucepan over medium heat. Let the seeds pop. Then add fennel seeds, chilies and asafetida. Add curry leaves. Turn off the stove.
Mix the seasoning with the chutney. Aromatic flavorful nutritious chutney is ready. Serve with Idli, dosa, Adai or Ponga

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Lakshmi Sridharan Ph D @cook_19872338

on April 06, 2024 19:15

USA

I am a scientist with a Ph.D from University of Michigan. Ann Arbor. I also have a M. SC from University of Madras. Enjoy sharing my knowledge in science and my experience in gardening and cooking with others. I am a free lance writer, published several articles on Indian culture, traditions, Indian cuisine, science of gardening and etc in National and Inernational magazines. I am a health food nut. I am passionate about photography