19 May 2014

Mixed Red Chutney

This morning Mum opened the fridge, found a quarter red pumpkin, half a red capsicum, 1 carrot that had very cleverly escaped its family and lodged itself at the bottom of the vegetable tray. Sound familiar? Well...fret not, let's turn all these into an interesting accompaniment that goes well with most dishes. Yup, a chutney.
My mother added a twist to it as well...some watermelon rinds. This is the greenish-white portion in between the outer peel and inner red pulp.
The ingredients used for this are common to most spicy chutneys, we are just using them to our advantage here (and clean the fridge too!!!)

                                                       MIXED RED CHUTNEY

Ingredients :

Chopped Red Pumpkin - 1/2 cup
Diced Capsicum - 1/4 cup
Carrot - 1 (chopped)
Chopped Watermelon rinds - 1/2 cup
(Note :  The above are optional, i.e, it is not mandatory to have all four to prepare this chutney)
Spices :
Split Urad Dal - 1 tbsp
Dry Red Chili - 1 large
Hing (Asafoetida) - a pinch
Imli (Tamarind) - size of a half a lemon
Salt to taste

Method :

1. Heat 1/4 tsp oil in a pan. Add the urad dal and red chili to it. Fry for about 2 minutes, taking care not to let it blacken. Remove and add the hing. Mix lightly. Let cool.

2. Heat another 2 tbsps oil to the same pan, add the chopped pumpkin, watermelon rinds, carrot and capsicum and saute. Sprinkle a little salt and cover cook on a low flame till the veggies become slightly soft.
Remove and cool.

3. In a mixer jar, add the urad dal, red chili mixture and grind well to a fine powder. Now add the vegetables along with the tamarind piece and salt to taste. Grind to a fine paste without adding any water.
Transfer to a bowl and serve as desired. This can be stored for up to a week when refrigerated.