This is one of the most tastiest chutneys you can make, full bodied, not runny and with just enough depth and a great colour .
I am constantly seeking ways and alternatives to replace the ubiquitous coconut chutneys and the liberal use of coconut which has become taboo of late on account of cholesterol issues for many . However there is a mixed opinion about the goodness of coconut as well .

Amazingly you do not have to look too far if you glance at the everyday vegetables that we use almost all of them have been used in various chutneys in some form or the other.
Our grandmas knew better than tossing away the peels of the veggies which they saved assiduously aside for some chutney to be served later and appeared magically on the table as it were. ! Much as I would like to use peels too, the times that we live in , with threat of toxic chemicals liberally used on the plants and the ways the chemical pesticides are used, I cringe from using the peels and unless I know the crop comes from the organic farm with established credentials , I do not have the courage to use the peels of vegetables.

But not to worry there are a zillion things you could do with the simple vegetables of the fruit rather, the humble pumpkin of all colors and sizes.

We grew up eating thogayals / chutneys made from many vegetables and the most popular one being the red pumpkin chutney/ thogayal in Tamil. One of the reason the thogayal was made almost every other day was to ensure the vegetables were consumed in this form in the most delicious way, mixing it up with rice and a roasted papad. Also made a great accompaniment for the idlis, dosas that we had almost everyday and the best way to have curd rice with.

Ingredients:

2 cups of finely chopped red pumpkin pieces.

1 1/2 tsp udad dal

3 -4 red chillies or as you prefer.

1 small berry size tamrind

Generous pinch of asafoetida/hing powder

1 small firm tomato finely chopped ( optional , I added as it gives a beautiful colour, and a nice tang to the chutney , can be omitted )

small sprigs of curry leaves. ( adding the curry leaves while sauteing gives a great taste and flavour to the chutney and very nutritious )

salt to taste

1 tbsp gingelly oil/sesame oil

1 tsp mustard seeds for tempering.

Method:

First roast the udad dal, red chillies and the hing with a tsp of sesame oil till the dal gets a golden colour and a nice aroma.

Keep aside to cool.

Saute the chopped pumpkin pieces, curry leaves, tomatoes and the tamrind piece with a tsp of oil till they appear softened . Try not to mash up the tomatoes releasing the water, so choose firm tomatoes to saute e. Using tomatoes as I mentioned earlier is optional.

Dry grind the roasted dals, red chillies first as shown to a coarse powder and then add the sauteed cooled pumpkin pieces with salt and tamrind and grind together with the powder to a smooth paste.

Remove and add the spluttered mustard seeds with hot sesame oil and stir the chutney well.

This stays good for 4 - 5 days max in the fridge and make sure not to add any water while grinding.

Enjoy this chutney /thogayal with hot plain rice and papad, or as a accompaniment for idlis and dosas skipping the coconut chutney.

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