Pumpkin Oambal is a traditional Assamese style pumpkin preparation. This pumpkin chutney is an amalgamation of sweet and sour and spicy flavours. Tamarind adds a lovely tanginess, dried red chilli and chilli powder gives a slight kick to this dish. Sweetness of the pumpkin is enhanced by jaggery and raisins. Perfect side dish to your meal.
Another amazing recipe from the state of Assam. I am so grateful to our initiative #tasteofindianstates on instagram that my lovely food blogger friends and I have collaborated together for. Came across new and amazing recipes form different state of India.
Felling a bit sad though as this initiative is coming to an end this week. But you can always have a look at various collection of Indian recipes from all 29 states of India here.
I love anything chutney, chutnies or pickles always make me drool. But never have I thought of making it with pumpkin. Don’t know why? As soon as I read about this Assamese style Pumpkin Oambal I had to make it. I loved it to bits.
Pumpkin is boiled and smashed and cooked with tamarind, jaggery and very little spices and tempered with mustard seeds and red chillies. This pumpkin chutney is a flavour bomb. Sweetness, sourness, spiciness it has it all. Makes a perfect side dish to your meal.
How to make Pumpkin Ambal?
It is extremely easy to make.
Firstly the pumpkin is boiled along with a cup of water and little salt until it is soft and almost mushy.
Secondly add tamarind water, jaggery, raisins, chilli powder, turmeric powder and mix everything well.
Thirdly heat mustard oil in a small pan and temper it with bay leaf, dried red chillies and mustard seeds. Now add the tempering to the mashed pumpkin and continue cooking for 2-3 minutes. Take it off the heat and serve it with rice.
Here are few pumpkin recipes that you can try.
Pumpkin Oambal Assamese Style | Sweet and sour Pumpkin Chutney
Pumpkin Ambal is a traditional Assamese style pumpkin preparation. This pumpkin chutney is an amalgamation of sweet and sour and spicy flavours. Tamarind adds a lovely tanginess, dried red chilli and chilli powder gives a slight kick to this dish. Sweetness of the pumpkin is enhanced by jaggery and raisins. Perfect with rice and roti.
- 500 gms Pumpkin
- 1/4 cup Jaggery powder
- 1 cherry size Tamarind
- 1/2 tsp Turmeric powder
- 1/2 -1 tsp Chilli powder
- 1 tsp Mustard seeds
- 2-3 dried red chillies
- 1 bay leaf
- 1 1/2 tbsp Mustard oil
- salt as per taste
Place the small cubed pumpkin along with 1 cup of water and a little salt in a thick bottomed pan on medium heat and cover n cook for 10 to 15 minutes.
Soak the tamarind in 1/4 cup of warm water for 10 minutes. Then extract the pulp and keep it aside for later use.
The pumpkin should be soft and cooked through and the water almost dried up. With a back of a spoon smash the pumpkin.
Now add in turmeric powder and chilli powder and mix everything well.
Add tamarind paste, raisins and jaggery and salt and mix well. Cook on medium to low heat for 1 minutes.
Meanwhile in a small pan heat mustard oil. Allow it to smoke then lower the heat and let it cool a bit. Then temper the oil with bay leaf, dried red chillis and mustard seeds.
Add the tempering to the pumpkin. Mix well. Cook for 2-3 minutes and take it off the heat.
Serve it hot with rice.
I hope you enjoy this delicious Pumpkin Oambal Assamese styleas much as we do!