August 14, 2008
When I taste something new that is delicious, yet simple to prepare, I always wonder how come I've never tried this before! Has it happened to you too? I am sure I can recollect many such incidents, but the latest was when Aswin made this pumpkin chutney.
This is traditionally made with the remnants after making a pumpkin sabzi - the outer layer and the mushy inside along with pumpkin seeds. We didn't have any pumpkins at home, but we did have some acorn and that's what we used for the chutney.
The mild sweetness and the smoothness of the acorn combined with the earthiness of urad makes the base of the dish. But there is a heat that kicks in when you take the first bite and that comes from the red chillies and some peppercorn. This mildly fragrant chutney was a big hit in our weekend lunch. I almost made a meal out of it and so did my dad, mixing it with some hot rice!
1 cup acorn - chopped
all the mushy inside, and the seeds too
2 tbspoon urad dal
2 red chillies
4-5 black peppercorns
2 tbspoon tamarind extract
1 tspoon oil
salt to taste
Microwave the acorn for 4-5 minutes till they turn soft. You can also do it on stove top.
In a pan with 1 tspoon oil, roast urad dal, peppercorns, and red chillies until you get a fragrant smell.