This is my mother’s recipe of a sweet pumpkin pickle and I am a great fan of this rich, sweet and spicy dish with strong flavours. It’s fantastic with parathas and may even be used as a spread in sandwiches or to perk up wraps with.

Serves 4

 

4 tbsp Oil

½ tsp Fenugreek seeds

4 Whole dried red chillies, broken in 2-3 pcs each

700g Peeled and ½ inch Diced pumpkin

1 tsp Turmeric

2 tsp Salt

3 tsp Red chilli powder

5 tbsp Sugar

2 tsp Dried amchoor or Mango pickle masala

 

Peel, dice and wash pumpkin, drain and keep aside.

Heat oil, add fenugreek seeds and dried red chillies and allow to pop.

Add pumpkin and stir over high heat for 3-4 minutes.

Add salt, red chilli powder and turmeric, reduce heat, cover and cook until the pumpkin is soft and begins to get mashed. Add sugar to give sweetness which balances the heat and spice and also makes the pickle glossy. Finish with dried amchoor pieces or a couple of tsp of Mango pickle from the bottle

 

Tip

This pumpkin pickle makes an excellent accompaniment for game dishes such as grouse or deer etc.