)Ingredients

Sihi kumbalakayi ( cheenee kayi//sweet pumpkin) peels,(skin,sippe),tirulu ( inner soft part with seeds)—3 to 4 cups

Fresh grated coconut (kayi turi//nariyal)—1/2 cup

Coriander seeds ( sabut dhania//kothambari bija )—1 tablespoon

Dry red chillies (ona menasina kayi)—6 to 7

Tamarind (hunase hannu//imli)—small lemon sized

Jaggery powder ( Bella//gud)—1 tablespoon

Salt to taste.

Method

Wash the peels (skin)and cut into small pieces.

Transfer the peels,tirulu (inner soft part),seeds,red chillies,dhania seeds,jaggery powder into a pressure cooker.

Add little water ( around 1/2cup) and cook for 3 whistles.

Once the pressure reduces open the lid of cooker and take out the mixture.

Let it cool completely.

Now transfer the cooled mixture into mixy jar,add salt and coconut .

Grind them together into smooth paste.

( add water only required)

Transfer to a bowl.

Ghee or oil—1 tablespoon

Sasive (mustard seeds)—1 teaspoon

Jeera (jeerige//cumin seeds)—1 teaspoon

Uddina belle (urad dhal)—1 teaspoon

Curry leaves (karibevu//kadipatta)—few

Hing(asafoetida//ingu)—1/2 teaspoon

Heat 1 tablespoon of ghee or oil in a laddle, once hot enough add sasive,jeerige .

When it stops spluttering add uddina belle,curry leaves, hing and curry leaves.

When done pour over chutney and mix well.

Delicious chutney is ready to serve.

Serve with hot rice,dosa,idli,akki rotti.