Pumpkin Chutney
Easy South Indian style chutney made using Pumpkin and few spices
Servings Prep Time
4people 5mins
Cook Time
15 mins
Servings Prep Time
4people 5mins
Cook Time
15 mins
Ingredients
FOR TEMPERING
Instructions
  1. Cut the pumpkin , remove the seeds , peel the skins if you want and dice pumpkins to big chunks . If you want you can just use peels to make this chutney / use both / peel off skin n discard .
  2. Transfer the chopped pumpkin into a vessel . Add some water and green chillies and cook on medium flame till pumpkins are done . This might take some 8-10 Mins. Allo pumpkins to cool .
  3. Meanwhile, heat oil in a small pan. When oil is hot, add urad dal ,chana dal ,hing & red chillies fry till dal turns golden. Turn off the heat, add coconut & let it cool completely.
  4. Transfer the fried masala, cooked pumpkin ,coconut ,tamarind and salt to a mixer / blender. Grind to a smooth paste…but don’t make super smooth. Taste test .
  5. Prepare the tempering .Heat oil in a small pan. When oil is hot, add mustard and curry leaves. Now pour this tempering on grounded chutney .
  6. Serve Pumpkin chutney with hot rice / idli / dosa / chapathi etc . Stays good for 3-4 days in fridge .
  7. Pumpkin Chutney is ready to serve… Enjoy with Steamed rice ( with ghee / coconut oil ) / Dosa / Idli / etc ….
Recipe Notes
  • If you don’t like hing , you can flavor the chutney with little onion / ginger  . Add few pieces of it while roasting masala. Fry well and grind. But i would prefer roasting with hing …
  • I use coconut oil for this ..
  • Don’t make this chutney too paste like texture.

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