Pumpkin pachadi (Pumpkin chutney)

Unlike chutneys that contain vinegar, this pachadi/chutney does not have a long shelf like. It will last up to a week in the fridge and can be frozen. Sweet, tangy and slightly spicy, it is the perfect accompaniment tokhichdi andmor kulambu. Add some papadams orsago chipsfor a bit of crunch and you have a complete and well balanced vegetarian meal.

Ingredients

• 500g peeled and chopped pumpkin

• 20g tamarind

• 1 dstsp oil

• 1/2 tsp mustard seeds

• 1 stalk curry leaf, leaves picked from stem

• 1/2 tsp turmeric powder

  • Fresh chilli or dried chilli flakes to taste

  • 1 tsp salt or to taste

  • 1 tsp Sugar or to taste (optional)

Method

• 1. Soak tamarind in about 1/2 cup hot water and set aside.

  2. Heat oil. When hot, add the mustard seeds and curry leaves. As soon as the seeds pop, add the pumpkin, salt, turmeric powder and chilli. Stir to combined.

  3. Add 1/2 cup water. Bringer to boil and simmer, stirring occasionally for about 10-12 minutes, until the pumpkin is soft and mushy. Use the back of your spoon to mash any bits of pumpkin that are holding their shape.

  4. Meanwhile, extract the pulp from the tamarind by kneading the tamarind into the water. Strain. Add a dash of water to the remnants to get the last bit of pulp. More information on using tamarind.

  5. Once the pumpkin is soft and mushy and the liquid reduced, add the tamarind liquid. Stir and taste. Adjust seasoning so you have a perfect balance of sweet, sour and heat. If your pumpkin is sweet, you may not need to add sugar.