au.blackmilkmag.com
Unusual recipes

South Indian pumpkin pickle

South Indian pumpkin pickle


We are searching data for your request:

Forums and discussions:
Manuals and reference books:
Data from registers:
Wait the end of the search in all databases.
Upon completion, a link will appear to access the found materials.


South Indian pumpkin pickle

Makes 1 litre

Cooks In1 hour 15 minutes plus cooling

DifficultyShowing off

Nutrition per serving
  • Calories 84 4%

  • Fat 1.7g 2%

  • Saturates 0.2g 1%

  • Sugars 13.9g 15%

  • Protein 1.1g 2%

  • Carbs 15.2g 6%

Of an adult's reference intake

Ingredients

  • 2 red onions
  • 3 cloves of garlic
  • 2.5 cm piece of ginger
  • 500 g pumpkin
  • 2 fresh green chillies
  • vegetable oil
  • 1 teaspoon mustard seeds
  • 1 teaspoon fenugreek seeds
  • 1 tablespoon ground coriander
  • 1 tablespoon ground cumin
  • 1 tablespoon turmeric
  • 1 x 400 g tin of plum tomatoes
  • 6 limes
  • cider vinegar
  • 250 g brown sugar

Recipe From

Jamie Magazine

By Peter Begg

Method

  1. Peel and finely slice the onions, then peel and grate the garlic and ginger. Peel, deseed and chop the pumpkin into 2cm chunks, then halve and deseed the chillies. Put aside for later.
  2. Drizzle 2 tablespoons of oil into a large saucepan over a high heat. When the oil is smoking hot, add mustard and fenugreek seeds, then stir in the onion, garlic and ginger.
  3. Reduce the heat to medium and cook, stirring, until the mixture is dark brown and smelling fantastic. Add the ground spices, cook for 1 further minute, then add the tomatoes, breaking them up with the back of a wooden spoon. Bring to the boil and simmer gently for a few minutes.
  4. Finely grate the lime zest into the pan. Squeeze the lime juice into a measuring jug and top up to 500ml with cider vinegar. Pour into the pan, add the pumpkin and chillies, and bring back to the boil. Cook for a further 10 minutes, or until the pumpkin is just cooked.
  5. Lift the pumpkin out with a slotted spoon and set aside. Add 1 ½ teaspoons of sea salt and the sugar to the pan, and continue cooking until the liquid has reduced and thickened.
  6. Fold the pumpkin back into the pan, then spoon the pickle into sterilised jars. Seal the jars straight away and leave to cool. The pickle will be ready to eat in a few weeks time.


Watch the video: How to make Sweet Pumpkin peel chutney recipeSaucePickleIndian RelishPachhadi


Comments:

  1. Cliff

    The portal is superb, however, it is noticeable that something needs to be tweaked.

  2. Grogore

    To merge. I agree with all of the above-said. We can talk about this topic.

  3. Dabir

    You allow the mistake. Enter we'll discuss. Write to me in PM.



Write a message