I thought of this recipe one day when I was roasting raw pumpkin seeds (pepitas). I try to incorporate these seeds in my regular diet because they are so nutritious (see their nutrition profile on whfoods.com), especially in their zinc and iron content. These seeds are a great way to get these essential minerals for vegetarians. This chutney is dry in its texture and goes well as a spread on buttered whole wheat toast for a healthy snack or breakfast. I often have it with ghee and piping hot phulkas. My aunt-in-law loved it when she tried it over dinner a few weeks ago.
To make this chutney, you will need:
1 cup raw pumpkin seeds (I buy them from Trader Joe's), roasted in a pan over medium heat.
1 whole dried red chilli (you can one more if you like spicy food).
1 tsp cumin powder.
1/2 tsp tamarind concentrate.
5 curry leaves.
salt and brown sugar to taste.
After roasting the pumpkin seeds, add them to a food processor. Add all the remaining ingredients and grind the seeds to a fine powder. To add some protein, you can roast 1 to 2 tbsp of chana dal (available from Bob's Red Mill) and add it to the above ingredients. Voila, your chutney is ready.