Description
This spicy South Indian chutney can be treated like hummus – spread it on anything and everything for some added flavor.
Ingredients
Units
Scale
- 1 bottle gourd, peeled, cut into cubes (2 cups)
- 1 tbsp + 1 tsp oil
- 2 pinches of hing or asafetida
- 1 tsp + 1 tsp black mustard seeds
- 1 tbsp + 1/2 tsp urad dal (white without black skin)
- 1/2 tsp fenugreek seeds
- 5 small green chillies or 1 jalapeño, stems removed (or to taste as chillies can vary in heat)
- 2 strands of curry leaves + 3 curry leaves
- 2 tbsp roasted chana dal
- half bunch of cilantro with some stalk
- 1/2 cup (50 g) of frozen grated fresh coconut
- 1 tsp tamarind concentrate (depending on concentration) or 2 tbsp tamarind pulp with no seeds or stems
- salt to taste
- water for blending
Instructions
- Heat 1 tbsp of oil under medium heat with 1 pinch of hing or asafetida, 1 tsp of black mustard seeds and 1 tbsp of urad dal. When the black mustard seeds start to pop and the urad dal starts to brown. Turn the heat to medium low and add in the fenugreek seeds. When they start to turn golden brown (few seconds), add in the green chillies and the 2 strands of curry leaves. Let them sputter for a seconds and get coated in oil. Add in the chopped bottle gourd and mix well. Cook the squash and salt to taste under a low flame with the lid on for 30 minutes or until soft. Cool the bottle gourd.
- In a blender, first put in 2 tbsp of roasted chana dal and blend to a powder. Add to the blender the cilantro, coconut, tamarind, and cooked bottle gourd for blending. You may need to add a little water or stuff the contents of the blender down with a spoon periodically to get it blending. You want to have a consistency of a loose hummus and the flavor to have some heat from the chillies, sour for tamarind and sweet from the coconut and bottle gourd.
- Transfer the chutney to a bowl.
- In a small frying pan under medium heat, add 1 tsp of oil, pinch of hing, 1 tsp of mustards seeds, 1/2 tsp of urad dal. When the mustard seeds start to pop and the urad dal starts to brown, add in 3 curry leaves. Coat the leaves with oil and immediately pour over the chutney in the bowl. Add salt to taste.
- Prep Time: 20 mins
- Cook Time: 30 mins
- Category: Side
- Cuisine: Indian
Nutrition
- Serving Size: 2 tablespoons
- Calories: 35