Discovered this last fall in New York. Got a bottle from my sister as a big box of my birthday goodies. Love it in all sorts of things. As a dip, as a topping, as a sauce and even as a veggie side to be eaten with rotis.
Ingredients
1 tbsp Olive Oil
2 medium Tomatoes, chopped
1 small Onion, chopped
2 Garlic cloves, minced
2 whole peeled Tomatoes, puréed
2 cups of steamed pumpkin, purée half and dice half
2 tbsp finely chopped capsicum (red/green/yellow/orange whatever you have)
1 tsp Salt
1 tsp Jaggery
2 tbsp chopped Jalapenos (or normal green chillies)
1 /2 tsp Cinnamon
1/2 tsp Pumpkin Pie Spice (1 tsp cinnamon pwd, 1/4 tsp nutmeg powder, 1/4 tsp dried ginger powder, 1/8 tsp clove powder, mixed)
1 tsp Crushed chilli flakes
Method
In a pan, heat Olive Oil over medium heat. Add chopped fresh Tomatoes, Onions, Garlic, capsicum and diced pumpkin. Sauté until onions start to turn translucent.
Add in the tomato and pumpkin purée and all the other ingredients. Mix well.
Cook for 8 - 10 minutes.
Cool and store in an airtight container. It lasts for about two weeks in the fridge but it doesn’t last that long usually
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