Name: Mixed red chutney recipe by Krithika Chandrasekaran at BetterButter
Cook time: 10 min
Total time: 10 min
Yield: 4
Ingredients: Chopped Red Pumpkin - 1/2 cup; Chopped Watermelon rinds - 1/2 cup; Diced Capsicum - 1/4 cup; Carrot - 1 (chopped); Dry Red Chili - 1 large; Split Urad Dal - 1 tbsp; Imli (Tamarind) - size of a half; Hing (Asafoetida) - a pinch; Salt to taste

Ingredients Serving: 4

Chopped Red Pumpkin - 1/2 cup
Chopped Watermelon rinds - 1/2 cup
Diced Capsicum - 1/4 cup
Carrot - 1 (chopped)
Dry Red Chili - 1 large
Split Urad Dal - 1 tbsp
Imli (Tamarind) - size of a half
Hing (Asafoetida) - a pinch
Salt to taste

Instructions

Heat 1/4 tsp oil in a pan, add the urad dal and red chili. Fry for about 2 mins, take care not to let it blacken. Remove and add the hing and mix lightly. Let it cool.
Heat 2 tbsp oil to the same pan, add the chopped pumpkin, watermelon rinds, carrot and capsicum and saute.
Sprinkle a little salt, cover and cook on a low flame till the veggies become slightly soft. Remove and cool.
In a mixer jar, add the urad dal, red chili mixture and grind well to a fine powder. Now add the vegetables along with the tamarind piece and salt to taste. Grind to a fine paste without any water.
Transfer to a bowl and serve as desired. This can be stored for upto a week when refrigerated.

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