Pumpkin-Cilantro Indian Chutney
& Papadums
CHUTNEY:
1 cup raw, grated pumpkin
1/4 cup water
1/2 cup cilantro, finely chopped
1/4 cup fresh mint leaves, finely chopped
or 1 tsp crushed dried mint
1 Tbsp lemon juice
1/4 cup olive oil
1/4 tsp salt
1 Indian Green Chilli (piments verts)
or 1 fresh hot green chili
Place pumpkin and water in small pot
and bring to boil. Cover and turn heat
down to low. Cook for 5 minutes.
Place mint, cilantro, lemon juice, salt,
chili, and olive oil in blender. Mince for
1 minute.
Add pumpkin to blender and
puree to desired texture. I like the
chutney a little thicker, but you may
like it thin and creamy. Also, you may
like yours a little spicier. In that case,
more than 1 chili can be added. The
chilli's that I prefer can be VERY hot.
The ones listed above come frozen
from our specialty indian food store,
SWAD brand.
They have an INCREDIBLE flavor!
PAPADUMS:
1 package Plain Papadums (sometimes
called papads, depending on your
Indian store. I believe papadums
are the Southern India word for
papads, so they could be called
either). Other flavors can be used,
above shows garlic papad, which is
a slightly darker color than the plain
papadum in the picture on the right.
2 cups olive oil
Heat olive oil in frying pan on medium
high. Make sure heat is not too high, or
papadums will curl when cooking. If the
heat is too low, they will not puff into a
desired crisp chip. Cook one papadum
at a time till lightly tanned on each side.
Remove from pan and layer each on
paper towels to remove excess oil. Keep
slightly warm until serving. Serve on
plate in a pile like pancakes with
a bowl of chutney on the side, or in
basket with towel. I am in love
with this one!!!! So good!
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