Duddhe ghira chutney/ Pumpkin guts chutney

Hello, dear readers!

Today, I’m delighted to share a treasured traditional recipe from the G.S.B community, passed down through generations of women in my family. This beloved chutney was first prepared by my late Aayi and remains a family favorite to this day.The star ingredient of this recipe is ‘Dudhe Ghira,’ or ‘pumpkin guts,’ which refers to the slimy, nutritious pulp found inside pumpkins. Feel free to discard the seeds or sun-dry them for later use – they’re a tasty  and healthy snack!The recipe itself is remarkably simple, yet bursting with flavor. Adding pumpkin pieces will increase the yield, but if you have an abundance of ‘ghira,’ you can omit the pumpkin altogether. For an extra twist, try incorporating bimbuli/sorrel fruit when it’s in season!”

Recipe credit : Sumana Nayak

Ingredients:

Pumpkin guts / duddhe ghira – handful

Few pumpkin pieces- 1/2 cup approx

Bimbuli -2

Grated coconut – 1/2 cup

Roasted chillies -2

Tamarind – marble sized

Chopped onion – 1

Chopped ginger – 1 tbsp

Coconut oil – 1tsp

Method:

1. Boil pumpkin guts,pumpkin pieces and bimbuli together for  few minutes.
2. Cool it.
3. Grind grated coconut, chilly and tamarind to a smooth paste.
4. Add the boiled mixture and pulse it twice.
5. Transfer it to a bowl, add chopped onion,salt to taste and ginger.
6. Add a tsp of coconut oil.
7. Refrigerate it if not using immediately.