Pumpkin tomato chutney

Ingredients

• 220 g Pumpkin, peeled, cooked, puréed
• 1 pcs Tomato, chopped
• 1 pcs Red chili, dried
• 1 clove Garlic, minced
• 1 tbsp Urad dal (split black gram)
• 2 tsp Coconut oil
• 1 tsp Cumin seeds, whole
• 1 tsp Tamarind pulp
• 1/2 tsp Fresh ground salt
• 1/2 tsp Mustard seeds
• 1/4 tsp Chili powder

Method

1. Heat 0.5tsp of the oil in large skillet over medium heat; add urad dal and toast the urad dal until golden brown, for 2-3 minutes.
2. As soon as the urad dal starts turning golden brown, add the cumin seeds and the dry red chilli and toast for another 30 seconds. Transfer this mixture into a food processor. Add chili powder.
3. Heat 0.5 tsp oil in same skillet and add pumpkin purée; cook for 1 minute.
4. Add garlic and chopped tomato; cook for 2-3 more minutes over medium heat.
5. When done, set in the food processor.
6. Add tamarind and season with salt; process until smooth and set aside.
7. Prepare oil garnish; heat remaining oil in skillet over medium heat; add mustard seeds then cook until they start to pop.
8. Spread over prepared chutney and serve.