Who knew ripe yellow pumpkin could turn into such a delightful chutney? This Kumaoni specialty is a burst of flavors-sweet, tangy, and spicy-all without a single drop of oil! Here's how you can make this magical dish:
Start by peeling a ripe yellow pumpkin and cutting it into small, bite-sized cubes. Add these cubes to a pressure cooker with a pinch of salt and a splash of water. Let it steam until the pumpkin becomes soft and mashable-just a couple of whistles should do the trick! Next, transfer the softened pumpkin to a kadhai. Now comes the fun part! Add some chopped jaggery for sweetness, and a rustic spice blend made from bhanga and dry-roasted red chillies, lovingly crushed on a sil batta. These earthy flavors are the soul of this dish. As the pumpkin cooks, mash it right there in the kadhai using a ladle or spoon. The jaggery melts, the spices blend, and the chutney takes on its thick, luscious texture. To finish, squeeze in some fresh lemon juice for that tangy zing that makes this chutney utterly irresistible.
Serve this Kaddu Ki Chatpati Chutney with your favorite Kumaoni meal or even as a side to roti or paratha. It’s a simple, no-oil recipe packed with tradition, flavor, and a whole lot of love!
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