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

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:
Ingredients:

• 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
  

Procedure:

• 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

Procedure:

• Puree all the ingredients in the food processor with water as needed to form a thick chutney.

Spring-Green Mint And Cilantro Chutney: 
Ingredients:

• 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

Procedure:

•  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:
Ingredients:

• Tomato - 3, medium, chunked
  
• Onion - 1, medium, diced
• Dry Red Chilli - 3, medium
  
• Olive Oil - 1 tbsp
• Salt for taste
• Curry Leaf - 2 stalks

Procedure:

• 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.
  

Enjoy!

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.