Duddhe ghira chutney/ Pumpkin guts chutney

Hello dear readers! Today I will share a traditional recipe of the g.s.b’s . This chutney  was prepared by my late Aayi and it used to be my favourite. Now Amma prepares it whenever the pumpkin guts are available. ‘Dudhe Ghira’ means ‘pumpkin guts’. To make it simple it is the slimy part inside the pumpkin. Discard the seeds or you may sun dry it and use it. The seeds are also very tasty and nutritious.  Recipe is very simple and tasty. Adding pumpkin pieces in the chutney increases the quantity. If ‘ghira’ is more you may ignore adding pumpkin pieces. If bimbuli/ sorrel fruit is in season we may use it.

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.