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South Indian pumpkin pickle
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Total Time:
1 hour 15 minutes
Delicious and worth the extra step, perfect for a cheesy sandwich!
Ingredients:
  • 2 red onions
  • 3 cloves of garlic
  • 2.5 cm piece of ginger
  • 500 g pumpkin
  • 2 fresh green chillies
  • vegetable oil
  • 1 teaspoon mustard seeds
  • 1 teaspoon fenugreek seeds
  • 1 tablespoon ground coriander
  • 1 tablespoon ground cumin
  • 1 tablespoon turmeric
  • 1 x 400 g tin of plum tomatoes
  • 6 limes
  • cider vinegar
  • 250 g brown sugar
Instructions:
  • Peel and thinly slice the onions. Grate the garlic and ginger. Peel and chop the pumpkin into 2cm chunks. Halve and deseed the chillies. Set aside. Heat 2 tablespoons of oil in a large saucepan until smoking hot. Add mustard and fenugreek seeds, followed by onion, garlic, and ginger. Cook until dark brown and fragrant. Stir in ground spices, cook for 1 minute, then add tomatoes and simmer. Grate lime zest into the pan. Mix lime juice with cider vinegar to make 500ml. Add to the pan with pumpkin and chillies. Boil for 10 minutes. Remove pumpkin and set aside. Add salt and sugar and cook until thickened. Return pumpkin to the pan, then transfer the pickle to sterilized jars. Seal and let cool. Ready to eat in a few weeks.

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