Red Pumpkin Pulp Chutney, Sweet Pumpkin Chutney, Gummadikaya Pachadi

Red Pumpkin Pulp Chutney, Sweet Pumpkin Chutney, Gummadikaya Pachadi

Red Pumpkin Pulp Chutney

Red Pumpkinn Pulp Chutney is made from the fleshy pulp of the Pumpkin which we usually discard.

Indian Cuisine widely used Red Pumpkin. Many varieties of curries both dry and gravy based are made out of red pumpkin across all parts of India. Pumpkin curries are made with the addition of spices like mustard powder, Garam masala etc in various dishes. One can never forget the Puri and Pumpkin curry combo.

South Indians make a thick Sambhar out of it. Including other vegetables is optional. Also people make a delicious thick raitha out of it using either mustard, sesame or peanut powder

How to Store Pumpkin:

Now the general procedure of using red pumpkin is nothing but peeling the outer skin, the pulp and seeds inside are removed and then diced into cubes for cooking. The pumpkin seeds are very tasty and healthy.They are the best source of essential fatty acids.Many of us discard the pulp of the pulp thinking that it is of no use. I was also under the same impression until recent times.

Here are some the ways on how to store and use the pumpkin. Uncut pumpkin as a whole will not spoil for quite a longer time. It is kept little bit above the ground like on some container or so to store it for a long time. The stem of the pumpkin is cut without any pulp over it and dried up. It is then used to spread oil on dosa pan.

My aunty had got a huge pumpkin for us from her village, thus paying the way for discussion on this vegetable. In the conversation she mentioned that a nice chutney will be prepared at her place out of the pumpkin pulp. I  was curious to know the recipe and awaiting to put my hands on it. The pulp of the pumpkin is also very healthy as it is rich in fibres.

Let us how to make Red Pumpkin Pulp Chutney

Red Pumpkin Pulp Chutney
Serves 4
Red Pumpkin Pulp Chutney is made from the fleshy pulp of the Pumpkin which is usually discarded.
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Prep Time
15 min
Cook Time
10 min
Total Time
25 min
Prep Time
15 min
Cook Time
10 min
Total Time
25 min
53 calories
10 g
0 g
2 g
2 g
0 g
123 g
46 g
5 g
0 g
1 g
Nutrition Facts
Serving Size
123g
Servings
4
Amount Per Serving
Calories 53
Calories from Fat 14
% Daily Value *
Total Fat 2g
2%
Saturated Fat 0g
1%
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 1g
Cholesterol 0mg
0%
Sodium 46mg
2%
Total Carbohydrates 10g
3%
Dietary Fiber 3g
12%
Sugars 5g
Protein 2g
Vitamin A
198%
Vitamin C
117%
Calcium
3%
Iron
8%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. Red Pumpkin Pulp: 1 Cup
  2. Ginger: 1/2 inch chopped
  3. Red Chilies: 3-4
  4. Tamarind: small lemon size
  5. Urad Dhal: 1 tsp
  6. Mustard Seeds: ½ tsp
  7. Cumin Seeds: ½ tsp
  8. Hing: a pinch
  9. Salt: according to taste
  10. Turmeric powder: a pinch
  11. Oil: 1 tsp
Instructions
  1. Heat oil in a pan and add Urad Dhal, Mustard seeds, Jeera, hing and red chilies and fry well
  2. Now add chopped ginger and shredded pumpkin pulp and fry for 4-5 mins
  3. Allow this mixture to cool and grind along with tamarind pulp and salt
Notes
  1. Jaggery can also be added to this chutney if you prefer it to be little sweeter
  2. Also little bit of roasted sesame seeds can be added while grinding as a taste enhancer.
beta
calories
53
fat
2g
protein
2g
carbs
10g
more
Krishrecipes http://www.krishrecipes.com/
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