Chef–cook hotel Anantara Maia Seychelles Villas shared local recipe pumpkin…

Ingredients (for ten guests): pumpkin (550 g), squash (750 g), cumin (3 sprigs), mint (5 sprigs), olive oil (1 tablespoon).

Ingredients for kokosovy chutney: skinless coconut pulp (500 g), fresh coriander (5 sprigs), mint (5 sprigs), chili (1 pc.), lemon (1 pc.), thick coconut milk (100 ml), olive oil (1 tbsp) . l.).

Ingredients for sgreen chutney of papaya: green papaya (300 g), salt (2 tablespoons), onions (1 head), garlic (2 cloves), turmeric powder (1 tablespoon), white vinegar (2 tablespoons), olive oil (5 tbsp. l.).

Cooking method:

1. Clear from peels and seed pumpkin and squash, slice large cubes… Wrap up at foil, adding olive butter, caraway and salt… Bake at oven at temperature 180 degrees at flow thirty minutes… Give cool off…

2. Wrap bottom and lateral parts deep utensils food film… Lay out dish, alternating layers pumpkin, squash and leaves mint… Cover food film and from above put cargo… Take away at refrigerator on 24 hours…

3. To make the coconut chutney, mix at blender coconut pulp, leaves mint and coriander, coconut milk and green pepper Chile before education pastes… Add citric the juice, salt, carefully stir and season…

4. For green papaya chutney, peel papaya, add salt, mix thoroughly and put off on thirty minutes, so that take away moisture… Clean and slice bow and garlic… Fry them at flow 1 minutes at saucepan on olive oil (1 st… l.). Dissolve turmeric at vinegar and add her at a saucepan… Rinse papaya at cold water and squeeze out her, so that delete the whole moisture… Add her at sauce, well stir and season… Chill chutney…

how serve:

Slice dish of pumpkin and squash slices and lay out on chilled a plate… Serve from coconut chutney and chutney of papaya…

Text: Zhanna Spiridonova.

Photo: press materials.