• Wash and roughly chop the tomatoes. Wash, peel and chop the ginger. Peel the hard skin of the pumpkin and chop it roughly. The measurement above, is after peeling the skin.
• In a pan, heat 1 teaspoon oil, when it is hot curry leaves, chopped ginger, hing and red chilies and sauté for a minute.
• Next add the tomatoes and chopped pumpkin, add coconut, coriander seeds and ½ cup of water. Cover and cook until the pumpkin becomes soft. This will take around 8-10 minutes.
• Once done, take it off the stove, let it cool. Take all the veggies along with salt and tamarind tin a blender jar and grind until smooth. No need to add water, as the water in the veggies is enough to process it smooth
• Alternatively, I add ½ cup water to the pan, blend it using my stick blender. The stick blender can blend hot liquids smooth directly in the pan. Helps to get the job done quickly in the morning rush.

Let's add Tadka

• Transfer the chutney to a serving bowl. Now heat oil given under tempering, splutter mustard seeds, add red chili and curry leaves. finally add urad dal, let it turn golden brown, pour the sizzling tadka over the chutney and serve it along with idly/dosa.

Storing

• The chutney can refrigerated for a day. The chutney stays good when packed in school lunch or breakfast box.
• If serving the chutney from the fridge, i would suggest removing it at least an hour before serving, let it come to room temperature, and serve.
• I wouldn't recommend storing the chutney for more than a day. Freezing the chutney in individual portions should work, but i haven't personally tried it.