Tuesday, November 3, 2009

Four Season Chutneys: Pumpkin & Carrot, Peanut, Mint & Cilantro, Tomato Flavors

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Living in the North-east has its advantages as they boast all the four seasons to their fullest. That being said, I have to say Fall is my favorite of them all. Why? Because its neither too hot nor too cold plus the leaves are brightly colored and pleasing to the eye. I like that fact that when I take a stroll the crisp breeze makes me brisk. Next to Fall, I like Winter then Spring and finally Summer.Anyways, this chutney(Spicy Condiment) recipes are color-coded by all four seasons. I grew up eating all these chutney on a regular basis with Idli, Roti, Naan and such.. The Chutneys can be used as a dip as well. This recipe goes as an entry to Spicy Fiery Chutney Event hosted by Ammu@ Ammaji's. In the picture, from the right hand top and clockwise:: PumpkinNCarrot Chutney, Peanut Chutney, MintNCilantro Chutney, Tomato Chutney.

Fall-ing-For-Fall Pumpkin And Carrot Chutney:
  • Pumpkin - 1 pound,skinned and chunked 
  • Carrot - 2, small, shredded
  • Onion - 1, medium, diced
  • Tomato - 1, medium, diced
  • Garlic - 4 cloves, skinned and slit vertically
  • Hot Green Chilli - 4, vertically slit
  • Turmeric Powder - 1/2 tsp (available at Indian Stores)
  • Olive Oil - 1 tbsp
  • Salt for taste
  • In a pan, heat the olive oil and add the garlic. After a minute, add the onions and saute till browned.
  • Throw in the chunked pumpkins and shredded along with the green chillies, tomatoes and turmeric powder. 
  • Sprinkle with salt and gently mix.
  • Lid the pan and cook until the pumpkins are soft and about to get squishy.
  • Coarsely grind using a blender and serve either hot or at room temperature.
Winter-White Peanut Chutney:
  • Peanuts - 1 cup,shelled, dry roasted until there are light-brown spots and de-hulled
  • Garlic - 1 cloves, skinned and slit vertically
  • Hot Green Chilli/Serrano - 4, vertically slit (or less for less heat)
  • Tamarind - small marble sized, cleaned (For the Tang, available at Indian Stores)
  • Curry Leaves - 2 stalks, optional
  • Cilantro - 2 stalks
  • Salt for taste
  • Puree all the ingredients in the food processor with water as needed to form a thick chutney.
Spring-Green Mint And Cilantro Chutney: 
  • Mint - 1 Bunch, cleaned and separated from stalk
  • Cilantro - 1 Bunch, Cleaned and roughly chopped
  • Hot Green Chilli - 3, vertically slit
  • Tamarind - marble sized, cleaned (available at Indian Stores)
  • Ginger - 1 inch
  • Bengal Gram - 2 tbsp (available at Indian Stores)
  • Split Black Gram - 1 tbsp, dehulled (available at Indian Stores)
  • Olive Oil
  • Salt for taste
  •  In a pan, heat the oil and fry both the gram and chillies. Once they are browned, slightly wilt the mint in the pan and switch off the stove.
  • Once cooled, grind them along with the other ingredients to a coarse or smooth paste.
Red-Hot-Summer Tomato Chutney:
  • Tomato - 3, medium, chunked
  • Onion - 1, medium, diced
  • Dry Red Chilli - 3, medium
  • Olive Oil - 1 tbsp
  • Salt for taste
  • Curry Leaf - 2 stalks
  • In a pan, heat the oil and add the onions. Once browned add the chilli and tomatoes. 
  • Spinkle salt and add curry leaves. Cook until tomato loses the raw smell with little or no water.
  • Grind coarsely and serve at room temperature.


Tip: All the above chutneys can be seasoned with Black Gram, Mustard Seeds, Compounded Asafoetida(Hing), Curry Leaves sauteed in Olive Oil. Its an optional step. They taste good as is.
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  1. Cool never heard of pumpkin to know about your blog from MLLA..basically liked the name of your dish "disco beans"..which caught my swing by whenever you have time...

  2. A2Z,
    Thanks for stopping by. Well all these chutneys are very common in a South Indian household.They are loved,enjoyed due to their versatility to go well as an accompaniment with anything and everything.

  3. Yummy chutneys!
    First time here BTW. Was drawn from your salad entry at the light mela. I am a salad fan and that was super too!
    Do checkout my space when you have a chance.

  4. Thanks for dropping by m blog and following me.
    Chutneys are really well presented n pumpkin one is new to me...
    You have a nice space.... Keep it coming!

  5. The white peanut chutney is my all-time favourite. I tried this chutney with Almonds(as i was out of peanuts and cant wait to taste this after seeing your receipe), it tastes very good.

    The pumpkin chutney is new to me and will try it.


Thanks a bunch for your valuable comments and continued support.They are very much appreciated. Yes,like "Rain on Dry Land" and like "Oasis in Desert Sand".
XoXo, Cool Lassi(e)