CHATNI of PUMPKIN

Ingredients

• 115 grams seedless ripe tamarind (1/2 powa (approx. 115 g). Use soft, dark, ripe tamarind pulp with seeds already removed. Available at Indian grocery stores.)
• 475 ml water (1/2 seer (approx. 475 ml). Used to dissolve and strain the tamarind.)
• 1 small to medium pumpkin tender pumpkin (Choose a young, tender pumpkin with thin skin. The skin should be easy to pierce with a fingernail.)
• 475 grams pumpkin pieces (1/2 seer (approx. 475 g) after peeling and cutting. Cut into very small, thin, and long strips (julienne style).)
• 0.5 teaspoon mustard seeds (A few — approx. 1/2 teaspoon. Yellow or black mustard seeds both work.)
• 2 whole dried red chillies, broken in half broken dried red chillies (A few — approx. 2 dried red chillies, broken into pieces. Adjust to taste for heat.)
• 0.5 teaspoon panch-foron (A few — approx. 1/2 teaspoon. Panch-foron is a Bengali five-spice blend of equal parts fenugreek, nigella, cumin, black mustard, and fennel seeds. Available at Indian grocery stores.)
• 30 ml oil (1/2 chhatak (approx. 30 ml / 2 tablespoons). Use a neutral oil or mustard oil for a more traditional flavour.)
• 115 grams raisins (1/2 powa (approx. 115 g). Rinse the raisins under cold water and pick out any stems before using.)
• 1 generous pinch salt (Approx. 1/4 teaspoon, or to taste.)
• 115 grams sugar (1/2 powa (approx. 115 g). White granulated sugar is fine. Added near the end of cooking.)

Instructions

1. 1Place 115 g of seedless ripe tamarind into a bowl. Pour 475 ml of warm water over it. Using your fingers or a spoon, break the tamarind apart and squeeze it into the water for 2–3 minutes until the water turns dark brown and thick. Set a fine-mesh sieve or a piece of muslin cloth over a clean bowl or jug. Pour the tamarind mixture through the sieve, pressing the pulp firmly to extract as much liquid as possible. Discard the fibrous refuse left in the sieve. Set the strained tamarind liquid aside — this is your tamarind solution.
2. 2Using a vegetable peeler or a sharp knife, peel the skin off the tender pumpkin. Cut the pumpkin in half, scoop out any seeds and stringy fibres from the centre, and discard them. Slice the pumpkin flesh into very small, thin, and long strips — similar to a julienne cut (roughly 4–5 cm long and 0.5 cm wide). You need approximately 475 g of prepared pumpkin pieces. Set aside.
3. 3Place a medium-sized saucepan or wok over medium heat. Add 30 ml (2 tablespoons) of oil and let it heat for about 30 seconds until shimmering. Add the mustard seeds first — they will begin to pop after about 30 seconds. Quickly add the broken dried red chillies and the panch-foron. Stir and let them sizzle in the oil for about 30 seconds — you will smell the spices becoming fragrant. Immediately and carefully pour the prepared tamarind solution into the pan. It will splatter slightly, so stand back and use a long-handled spoon. Stir to combine.
4. 4Add the 475 g of prepared pumpkin strips into the pan with the tamarind solution. Add the 115 g of rinsed raisins. Add a generous pinch of salt (approximately 1/4 teaspoon). Stir everything together gently. Bring the mixture to a gentle simmer over medium heat. Let it cook, stirring occasionally, for about 8–10 minutes until the pumpkin begins to soften.
5. 5Once the pumpkin has begun to soften (after about 8–10 minutes of simmering), add the 115 g of sugar to the pan. Stir well to dissolve the sugar into the mixture. Continue to cook over medium-low heat, stirring occasionally to prevent sticking, for a further 10–15 minutes. The chutney is ready when the liquid has reduced and thickened to a syrupy, glossy consistency that coats the back of a spoon. Remove the pan from the heat. Allow the chutney to cool before serving. It can be served at room temperature as a condiment alongside your meal.