Method

1. To make the date chutney, blend the seedless dates, vinegar, tomato sauce, garlic, salt and dried chillies until smooth. Set aside.
2. Heat the plant butter in a frying pan and sauté the crushed garlic until fragrant.
3. Add the Fry’s Stir-Fry Strips and cook until heated through and lightly golden. Toss with a splash of fresh orange juice and set aside.
4. For the pumpkin chutney, heat the oil and plant butter in a large pan.
5. Add the cumin seeds and mustard seeds and allow them to splutter.
6. Stir in the sliced garlic, curry leaves and dried chillies, cooking until fragrant.
7. Add the dried pumpkin, season with salt, then stir in the chilli powder and turmeric.
8. Pour in the tamarind juice and cook over low heat until the pumpkin is soft enough to mash.
9. Add the sugar and mix well until dissolved.
10. Stir in the blended date chutney followed by the Fry’s Stir-Fry Strips. Simmer gently until everything is well combined and heated through.
11. Serve hot, optionally drizzled with coconut cream and garnished with fresh coriander.

Serving suggestion: For an eye-catching presentation, serve the chutney in a carved-out pineapple.