Vegan Spiced Pumpkin Chutney

By Amritha Alladi Joseph Contributing Freelance writer

When the Pilgrims broke bread with Native Americans that irst Thanksgiving in 1621, the iconic poultry that served as the piece de resistance for the table was likely waterfowl, reminiscent of English fowl that had been served back in Europe, historians note. The cranberry sauce we’ve come to love today likely started as a borrowed concept from the German “moss-berry” sauce, and in the early years at Plymouth, was more likely a savory stew given the rarity of cranberries in the area. The indigenous gourds cultivated by Native Americans as a staple were incor-porated into the English signature pie recipe to create pumpkin pie.

It’s clear: Since its inception, Thanksgiving has been a celebration of acceptance and appreciation, reflecting the cultures that make up this country, while acknowledging the plentiful resources that this land has to offer. As a result, it is not uncommon to see typical holiday favorites - the turkey, mashed potatoes, green bean casserole and gravy– take on different flavors to reflect the variety of families participating in the tradition and making it their own.

A twist on favorites

In our Indian-American vegetarian household, turkey never made it to the table, but all of the other side dishes did– in some form. There has been vepudu, a crispy South Indian take on fried diced potatoes; thoran, a green bean stir-fry, seasoned with grated coconut; and thokku, a tangy relish reduced from cranberries and infused with tamarind and Indian spices. One of my favorite dishes to make more recently was at the suggestion of my grandmother, who one fall asked me what I was going to do with all of the sinuous guts I had just arduously scraped out of a pumpkin while carving a jack-o-lantern with my niece. When I told her I would likely toss them, she suggested blending them up, adding tempered seasoning, and eating it with fresh roti. Mustard seed, cumin, asafoetida, curry leaves, and dried whole red chillies – available at Indian grocers – are typical seasonings tempered in ghee or sesame oil for Indian cooking, providing a hint of smokiness and a punch of flavor.

Like hummus, the resulting dish preserved well over the next few weeks and was used as a fuss-free mix-in with rice, a spread for crackers as a snack, and a dip for toasted pita or warm flatbread when friends came over.

Don’t hesitate

There’s no need to wait until Thanksgiving to serve pumpkin chutney. Given its lycopeneand antioxidant-rich, immunity-boosting properties, it won’t hurt to get a dose of pumpkin early in the season to help build up the body’s defenses against common illness. To select a healthy pumpkin, the American Phytopathological Society suggests looking for ones that have hard rinds and green stems, and a dull to bright orange color. Plus, it’s an ideal dish to take to fall potlucks as it provides a healthy, satisfying option for people following plant-based or gluten-free diets. The high-fiber, low-calorie fruit will provide relief to some of the heavier dishes offered at holiday events.

As the leaves change color, don’t be afraid to take home a larger gourd, worried you won’t know what to do with so much pumpkin. The fibrous, plump fruit can be turned into a zesty chutney that incorporates your fall favorite ingredient into any meal instantly.

Vegan Spiced Pumpkin Chutney

Ingredients

1 medium-sized pumpkin

3-4 dried whole red chilies

1/4 tsp asafoetida

1/4 tsp mustard seeds

1/2 tsp cumin seeds

3-4 curry leaves

2 tbsp oil

Salt to taste

Serving size: 2-3 tablespoons

Serves: 6

Method

•Scrape out the soft, fibrous pulp/insides of the pumpkin. Extricate pumpkin seeds from the pulp.

•Lightly fry the pulp of the pumpkin in a pan over low-medium heat for 10-15 minutes in 1 Tbsp. oil. Set aside when finished.

•In a separate saucepan over medium heat, make the tempered seasoning: Heat 1 tbsp oil. Then, add mustard and cumin seeds. When the seeds start to crackle, turn heat lower and add curry leaves, asafoetida and red chilies until cumin, curry leaves and red chilies change color (but before the mixture starts to smoke or burn). Turn off heat and remove saucepan from heat.

•In a blender, pour the lightly fried pulp and 3/4 of the seasoning mix. Blend together and add salt to taste. Pour the mixture into a dish and garnish with the remaining 1/4 of the seasoning.