Mothers are special. What an understatement, no? But, really, everything they do has a magical quality to it that makes Life beautiful. Whatever it may be–an outfit gifted by her, or a story narrated during childhood; a perfume she uses and has gifted it to you, or even a recipe she secretly shared with you–each one of these, and everything else, has her love stamped all over it, the beauty of which stays with you, forever.
Sharing today, a chutney recipe that has been mum’s speciality. It’s really a very easy one to prepare, doesn’t need a lot of prepping, but adds the necessary flavour to anything you have along with it. Yes, even the simple dal-chawal gets enhanced when you mix this chutney with it.
THE PUMPKIN PEEL, CRISPY CHUTNEY
Each time mum buys pumpkin to prepare the sabji , she prepares this chutney. She has always been against discarding the peel of vegetables. Vegetable peels can be used, creatively, to prepare chutneys and skin-care products, did you know?
Everything that nature has gifted us is useful. All you need to do is use your creativity, she says.
So, the next time you bring home the pumpkin, just grate the skin, or slice it off and keep it aside for the chutney.
Pumpkin peel – grated or sliced off and chopped fine
Dry coconut – grated – a small bowl
Garlic – 3 to 4 cloves, or more, if you love garlic.
Green chillies – 1 or 2, as per taste
White sesame seeds – 1 tsp.
Salt – to taste
Oil – 1 tbsp
After washing the pumpkin, grate to remove the peel, or slice if off and then chop it finely. Place the grated peel on a tissue and leave it to dry thoroughly.
Grate dried coconut, finely chop the garlic and the chillies.
In a pan, add a spoonful of oil and roast the sesame seeds till light brown. Then, add the chopped garlic and roast till brown. Add the finely chopped green chillies, grated pumpkin peel, and grated dried coconut. Roast all on low flame till it’s nice and brown.
Add salt to taste.
Take it off the gas. Once cool, store it in an air-tight jar. It stays well at room temperature for a few days. Actually, it won’t last for more than a day–the taste is that heavenly!
You can enjoy it with dal and rice, or anything that feels bland. The flavour of the garlic and the chillies grandly arouses the taste buds, so, most of the time it gets devoured straight from the jar!
So, wasn’t that an easy-peasy recipe? I like sharing as well as preparing such easy recipes that hardly require any time or effort. Well, I like things simple!
Do try out this chutney and let me know how you like it.
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