In the series of Kashmiri chutneys, this one is a little unusual and delightful. Made with boiled bottle gourd (Lauki), yoghurt and a dash of honey, it brings a slight sweetness to the table of spicy food.
One small gourd or pumpkin – peeled and chopped
About 8-10 cloves of garlic
1 cup of organic greek yoghurt ( or regular yoghurt hung for a few hours in muslin)
2 tbsp organic honey
1/2 tsp salt
1/4 tsp black cumin
a few strands of saffron crushed
1 tbsp of yellow raisins
chopped cilantro and mint leaves for garnish
Boil the gourd and garlic until tender. Drain the water and remove the garlic when cool. You can leave a couple of pieces of garlic in there. Put it in a sieve or muslin and squeeze the water out.
Add this to the yoghurt and mix the other ingredients.
Serve as a side topped with black cumin and cilantro/mint leaves.