Pumpkin-Eggplant(Aubergine)-Carrot Chutney

May 26, 2023May 26, 20230 4

Scrumptious Pumpkin-Eggplant Carrot Chutney recipe

Pumpkin-Eggplant(Aubergine)-Carrot Chutney

by The Chefin Chutney

Prep

10 min

Cook

10 min

Ready In

20 min

Level

Easy

Rating

Ingredients

	1 1/2 teaspoons oil , divided
	250 g pumpkin , cubed
	1/2 cup grated coconut ( freshly grated is best )
	1 teaspoon tamarind paste
	2 tablespoons Urad Dal ( split skinned black gram ) or 2 tablespoons dried yellow lentils ( if you 're using eggplant instead of pumpkins )
	1/4 teaspoon asafoetida powder ( hing )
	3 fresh red chilies
	salt

Nutrision Information

Servings Per Recipe

Calories

Sugar

Fat

Pumpkin-Eggplant Carrot Chutney is a South Indian recipe that is packed with flavor and nutrition. This chutney is made with pumpkin, eggplant, and carrots and has a spicy kick from the red chilies. It is a great way to add more vegetables to your diet in a delicious way. The chutney can be served as a side with many dishes or as a spread on sandwiches. It is easy and quick to make and is perfect for those busy days when you don't have much time to cook.

Instructions

1.	In a pan, heat 1 tsp oil over medium flame. Add pumpkin cubes and saute for 6-7 minutes.
2.	In the same pan, add 1 tsp oil. Add Urad dal or yellow lentils and fry for 2-3 minutes or until they turn golden brown.
3.	Add grated coconut, tamarind paste, asafoetida powder, and fresh red chilies. Stir well and cook for 2-3 minutes.
4.	Remove from heat and let it cool slightly.
5.	Blend the mixture into a smooth paste.
6.	Add salt and mix well.

PROS

This chutney is a delicious way to incorporate pumpkin and eggplant into your diet.

It goes well with rice, rotis, or dosas.

CONS

The chutney may not be suitable for those who do not like spicy food.

HEALTH & BENEFITS

Pumpkin is a good source of fiber, vitamins, and antioxidants.
Eggplant is low in calories and high in fiber.
Carrots are high in beta-carotene and other nutrients.